Chinese cabbage stuffed with mozzarella and feta cheese

Ingredients for 6 servings:

• 600 g sheep’s cheese
• 250g mozzarella
• 5 tbsp mayonnaise
• 1 clove(s) garlic
• 1 head of Chinese cabbage
• 3 packs of ready-made salad dressing mix (paprika and salad herbs)
• Salt
• 2 carrots
• 9 tbsp oil
• 9 tbsp water

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

simple and vegetarian, perfect for grilling

Mash the feta 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 them up. Prepare the salad dressing according to the package instructions. Peel and grate the carrots. Now layer the filled leaves in a bowl. Spread salad dressing and grated carrot (to taste) over each layer. Finish with finely chopped garlic, grated carrots, and more dressing. Cover the rolls with a plate and weigh them down with a clean stone. Then refrigerate the bowl overnight. Serve the rolls like a salad; they go best with roasted meat or grilled meat.