Chinese cabbage and mozzarella rolls

Ingredients for 8 servings:

• 1 large Chinese cabbage
• 400 g mozzarella, grated
• 2 cloves garlic
• 2 packs of spice mix (salad dressing paprika and herbs)
• 2 packs of spice mix (salad dressing with dill herbs)
• mayonnaise

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 8 hours; Total time approx. 9 hours 30 minutes

Antipasti

Loosen the cabbage leaves with a knife and wash thoroughly. Carefully thin out the hard, white part of the Chinese cabbage with a knife and then gently pound all the leaves with a meat mallet. Halve the leaves and set aside. For the filling, combine the mozzarella and about 10 tablespoons of mayonnaise, as well as the garlic, and place in a bowl. Knead everything well, adding a little more mayonnaise if desired, until the mixture is sticky. Prepare the salad topping according to the instructions. Mix the dill and paprika together and set aside. Now lay out a leaf, fill it, and roll it up. Place all the rolls tightly together in a rectangular bowl. Once the first layer is reached, spread about half of the salad dressing over it, preferably with a tablespoon. Pour the remaining dressing over the second layer of rolls. Close the can and let it chill overnight. Just before serving, carefully remove the rolls and serve on a plate without the dressing.