Balinese cabbage rolls 'Ayu'

Ingredients for 4 servings:

• 1 large cabbage (Chinese leaf cabbage)
• 4 slice(s) bacon, well marbled
• 120 g mozzarella
• 400 g chicken breast
• 100 g ice (frozen snow)
• 5 tbsp peanut oil
• 5 m.-sized garlic cloves, fresh
• 5 tbsp celery leaves, fresh or frozen
• 1 tsp white pepper
• 1 tbsp glutamate
• 2 small chili peppers, green
• 6 g instant chicken broth
• 2 m.-sized eggs
• 40 g carrot(s), cut into thin threads, weighed
• 30 g tapioca flour
• 30 g wheat flour type 405
• n. B. salt and pepper, black
• 1 m.-sized carrot(s)
• 1 small zucchini
• 12 green runner beans
• 1 tomato pepper, red
• 1 m.-sized tomato(s)
• 4 tbsp sauce (sweet and sour hot sauce, Thai style No. 4), in my recipes
• 150 g orange juice
• 1 tsp instant chicken broth
• 1 tsp glutamate
• 1 tsp rice wine, Chinese (Arak Masak)
• e.g. cabbage (pieces of leaf cabbage)
• n. B. Pepper, red, cut into thin threads
• n. B. Fruits according to season
• e.g. Mango(s), marinated, in my recipes
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Chinese cabbage stuffed with chicken pâté and vegetables. Original title: Kale Fillet with Chicken and Vegetables.

Chop the chicken into small pieces and freeze. Wash, deseed, and thinly slice the small green chilies. Pick the appropriate amount of leaves from the washed celery. In a food processor, chop the frozen chicken with the ice cream, pepper, chicken broth, MSG, crushed garlic cloves, chili rings, celery leaves, and peanut oil until you have a fine sausage meat. Finally, add the beaten eggs and chop for about 30 seconds. Transfer to the mixing bowl of a food processor (optional). Mix the two flours together by hand. Julienne the carrot into thin strips. Weigh the required amount and add to the sausage meat. Add the flour mixture to the sausage meat, stirring constantly, and process into a smooth paste. Season with salt and pepper. Cover and set aside in the refrigerator. Remove any wilted leaves from the Chinese cabbage. Remove a generous amount of the bottom end. Remove 12–14 leaves. Cook in boiling salted water for 6 minutes. Remove and spread out on kitchen paper to cool. Fillet the thicker center stalk thinner, working from the back. Chop the fillet pieces into small pieces and use for the sauce. Peel and deseed the tomatoes. Deseed the tomato peppers. Remove the strings from the beans and use them whole. Cut the vegetables for the filling into long strips. Cut the mozzarella into small cubes, fry the bacon on both sides and cut it in half crosswise. Lay out three cabbage leaves in a suitable position. Spread a quarter of the chicken paste on top. Starting at the beginning of the roll, top each with: 1 leaf of bacon, 1 bean, 1 carrot, 1 pepper, 1 zucchini. Repeat once more. Sprinkle with a quarter of the mozzarella and roll up. Place in a pan with the rolled end down. Place all the ingredients for the sauce in a small saucepan, bring to a boil, and pour over the roulades. Cover and simmer for about 20 minutes. Divide among serving plates, garnish, and serve hot. In Indonesia, this dish is served with a choice of side dishes: white rice, fried rice, French fries, deep-fried potato pieces, and celery potatoes tossed in butter. Pictured: Clockwise from top: the celery potatoes, peeled and cored lengkeng fruit, sauce with leftover vegetables from the filling, marinated unripe mango pieces, and, in the center, the cabbage roll.