Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve the rolls like a salad, they go best with roasted meat or grilling.