Stuffed Chinese Cabbage Leaves with Cheese Cream

Clean Chinese cabbage, carve into leaves. Use outer leaves for vegetables, rinse inner leaves, drain and arrange on a platter. Mix blue cheese with plum water until smooth and season with pepper to taste. Fold in whipped cream. Spread cheese cream evenly over Chinese cabbage leaves and garnish with walnut kernels and cheese strips (Bavariablue).

Serve with: Toast and butter

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