Spring Rolls From Cabbage

Preparation

Rinse savoy cabbage leaves, dry, remove stalk. Remove peel from carrots, rinse leeks and cut both into strips. Rinse and grate radishes. Rinse and dry sprouts. Slice shiitake mushrooms, chop parsley, slice onion and dice cheese.

Preparation

1. spread savoy cabbage leaves, spread cream cheese on them, spread carrot-leek strips evenly on them, place shiitake mushrooms on top, add some of the grated radishes and season.

2. roll up the leaves and make a cross bundle with string, put in a frying pan with a little vegetable soup and steam in the stove at 180 degrees for about 12 minutes until soft.

Sauté the onion in oil-butter, add the vegetable soup, stir in the cheese cubes and add the whipped cream.

4. add the rest of radish and sprouts, season with iodized salt and pepper, add butter flakes, parsley.

Pour the sauce onto the center of the plate, cut the rolls in half diagonally, arrange, and place the basil bouquet on top.

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