Cabbage Sushi Rolls

Grind the beef in the meat grinder (fine cutting plate).

Put olive oil and minced garlic into a heated frying pan, then stir-fry over low heat until you can smell the aroma.

Add the ingredients from step 1 and minced onion, stir-fry over medium heat, then add the seasonings, and stir-fry over medium heat until the moisture disappears.

Peel the cabbage leaves off one-by-one, then boil them quickly. Slice the carrot and red-leaved chicory into thin strips.

When the cabbage has cooled, place 30 g of cooked rice, 15 g of the ingredients from step 3, 5 g of carrot, and 5 g of red-leaved chicory onto the cabbage, and wrap them into a roll shape. Repeat this to make four rolls.

Cut each one in half and arrange onto a serving plate. Garnish with mesclun.