Roast Beef Rolls

Ingredients

• 2 Eggs
• 100 g preserved pumpkin (jarred)
• 3 stems coriander
• 150 g low-fat quark (German curd cheese)
• 1 small organic lemon
• Salt
• Pepper
• 150 g Chinese cabbage
• 10 slices roast beef (without fat rim)

Instructions

1. 1.

   Poke the eggs with a fork, place them in boiling water and cook for 8-9 minutes until hard-boiled. Cool, peel, and chop.

2. 2.

   Meanwhile, drain the pumpkin in a sieve and roughly dice it. Wash and dry the coriander. Pluck the leaves and finely chop them.

3. 3.

   Combine the quark, pumpkin, and coriander in a bowl. Wash and dry the lemon; finely grate the zest, squeeze the juice and mix both with the quark mixture. Season with salt and pepper and mix in the chopped eggs.

4. 4.

   Clean, wash, and dry the Chinese cabbage. Cut it into very fine strips with a large knife. Lightly salt it in a bowl and knead it vigorously for 3-4 minutes until it becomes supple.

5. 5.

   Place the roast beef slices on a work surface, lightly salt and pepper them. Spread 1-2 tsp of pumpkin quark on each slice.

6. 6.

   Cover each slice with some Chinese cabbage, roll tightly and place on a plate. Garnish with the remaining Chinese cabbage and serve.