Paksoi Rolls with Meat Filling and Tomato Sauce

Ingredients

• 1 bread roll (from yesterday)
• 1 large Pak Choi
• 1 onion
• 1 Carrot
• 1 tbsp chopped parsley
• 2 Eggs
• 2 tbsp capers
• 300 g minced veal
• paprika powder
• Salt
• Pepper (freshly ground)
• nutmeg
• 1 tsp Mustard
• 6 large tomatoes
• 1 onion
• 3 tbsp olive oil
• 150 ml white wine

Instructions

1. 1.

   Soak the bread roll in lukewarm water.

2. 2.

   Separate 8 nice leaves from the pak choi, wash and trim thick ends. Blanch the leaves briefly in boiling salted water, then drain, shock in cold water and let dry on a kitchen towel.

3. 3.

   Peel and finely dice the onion and carrot. Combine the vegetables, parsley, eggs, capers, drained bread roll and minced veal in a bowl; season with paprika, salt, pepper, nutmeg and mustard. Mix well and spread the meat mixture onto the pak choi leaves, fold sides over the filling, roll up and tie with kitchen twine if desired.

4. 4.

   Heat oil in a pot, sauté the onion, add tomatoes, deglaze with white wine, season with salt and pepper. Place the pak choi rolls on top of the vegetables and simmer covered for about 30 minutes over low heat.