Loosen the cabbage leaves with a knife and wash thoroughly. Carefully thin the hard, white Chinese cabbage with a knife and then carefully pound all the leaves with a meat mallet. Then cut the leaves in half and set aside.
For the filling, squeeze the mozzarella and about 10 tablespoons of mayonnaise, as well as the garlic and place in a bowl. Then knead everything well and possibly add a little mayonnaise until the mixture is sticky.
Prepare the topping of the salad as instructed. Mix the dill and paprika directly and set aside.
Now lay out a sheet of paper, fill it in and roll it up. Place all the rolls close together in a rectangular bowl. As soon as the first layer is reached, about half of the salad dressing is spread over it, preferably with a tablespoon. Pour the rest of the dressing over the second layer of the rolls.
Close the can and let it steep overnight in a cool place.
Just before serving, carefully remove the rolls and serve on a plate without dressing.
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