Ingredients
Chicken (fillet) 400 g
Eggs 4
Potatoes 2
Chinese cabbage 1/2
Garlic 1 clove
Mayonnaise
Greens
Salt
Boil the chicken fillet until tender, adding bay leaf and allspice. Cool and dice. Boil the potatoes in their skins and peel. Lightly beat the eggs with 4 tablespoons of sour cream or mayonnaise, drain, and season with pepper.
Bake 2 omelette pancakes, best fried on one side, covered. Add the blended greens to the remaining egg mixture and bake 2 more green pancakes. Cool the pancakes, brush with mayonnaise, and roll them up (with the unfried side facing up).
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