Summary
| Prep Time | 15 mins |
| Total Time | 1 min |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 600 g sheep cheese
- 250 g mozzarella
- 5 tablespoon mayonnaise
- 1 clove garlic
- 1 head Chinese cabbage
- 3 packs ready-to-use mix for salad dressing (peppers and herbs)
- salt
- 2 carrot (s)
- 9 tablespoon oil
- 9 tablespoon water
Print Recipe
Pin Recipe Instructions
- Mash the sheep cheese, mozzarella and mayonnaise with a potato masher, but I prefer to mix it with my hands. Add the salt and season to taste.
- Fill the Chinese cabbage leaves with about 2 teaspoons of the mixture and roll up. Prepare the salad dressing according to the instructions on the packet. Clean and grate the carrots.
- Now layer the stuffed leaves in a bowl. Spread the salad sauce and grated carrot (to taste) over each layer. Finish with chopped garlic, grated carrots and more sauce.
- Cover the rolls with a plate and weigh them down with a clean stone. Then the bowl is put in the refrigerator for one night.
- Serve the rolls like a salad, they go best with roasted meat or grilling.
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