Pak Choi roulades with tomato cream sauce

Ingredients for 2 servings:

• 12 leaves of pak choi (large leaves as possible)
• 2 sausages, coarse
• 1 tsp beef broth powder
• 1 small onion(s), finely diced
• 1 can tomatoes, pureed
• 6 slices of bacon
• pepper, black
• some garlic powder
• Harissa
• Paprika powder, smoked
• 80 ml cream
• Fat for frying
• Sauce thickener, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Carefully cut the thick center rib from the bok choy leaves, wash the leaves, and pat dry. Dice the cut ribs into small pieces. Tip: Briefly soaking the leaves in hot water makes the rolls easier to wrap. Remove the skin from the sausages and divide each sausage into 3 equal pieces. Stack 2 bok choy leaves on top of each other, wrap the sausage pieces in the skin, and wrap each parcel with a slice of bacon. Secure with toothpicks if necessary. Heat a little cooking oil in a pan and sear the bok choy parcels all over. Add the onion and bok choy cubes. Deglaze with the passata and an additional 150 ml of water, then stir in the beef stock. Cover and simmer for 15 minutes. Season to taste with pepper, garlic, harissa, and paprika, and simmer for another 5 minutes. Finally, stir in the cream. If necessary, thicken slightly with sauce thickener.