For the Chinese cabbage roulades, remove 8 large leaves from the Chinese cabbage. Fill a pot with water, add salt and bring to a boil. Blanch the Chinese cabbage leaves for 2-3 minutes in the salted water. Rinse under cold water and drain.
Clean and slice the mushrooms. Peel and chop the onions and garlic cloves. Clean the peppers and cut them into small cubes.
Heat the olive oil in a frying pan, add the peppers, onions and garlic and fry briefly. Then add mushrooms and fry. Add curry powder and stir. Then add mince and fry until hot. Season with salt and pepper.
Preheat the oven to 200 °C. Fill the Chinese cabbage leaves one by one with the minced-mushroom mixture and fold them into a parcel.
Lightly butter an oven dish and place the parcels inside. Then place the oven dish in the preheated oven at 200 °C for about 5 minutes.
Pour some chili sauce on plates and place the Chinese cabbage packets on top.