Chinese cabbage lamb chop roulades

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean the Chinese cabbage, remove 12 leaves and wash. Blanch in boiling salted water for 2-3 minutes, quench cold and drain. Cut remaining Chinese cabbage into fine strips. Clean and wash spring onions and cut into thin rings. Crumble the feta cheese, knead with the minced meat, half of the spring onions, Chinese cabbage strips, egg and breadcrumbs. Season the minced mass with salt and pepper to taste. Cut the thick rib of cabbage leaves flat and place 2 leaves on top of each other. Put the minced meat mixture on the middle of the leaves and roll it firmly into the cabbage leaf. Wash the thyme, cut off as long as possible and wrap 2/3 of the thyme stalks around the roulades. Heat the fat, fry the roulades in hot fat until golden brown. Peel garlic, cut into thin slices, add to the roulades with the remaining spring onions and fry briefly. Deglaze with tomato pulp and stock and bring to the boil. Cover and stew at low heat for about 30 minutes. Remove the roulades from the sauce and keep warm for a short time. Whisk the flour in some water and thicken the tomato sauce with it. Bring to the boil again and season the sauce to taste. Arrange the roulades in the sauce on a preheated plate and serve garnished with remaining thyme. Per person approx. 11/2 roulades

2. 2

   Preparation time approx. 1 1/4 hour

3. 3

   Top: Porcelaine d`Auteuil