What you need

• Red and green cabagge leaves

• Coarse pâté

• Chives or herbs

• Whole grain bread

• Mustard

Instructions

Briey blanch red and green cabagge leaves. Then place coarse pâté slices in the middle and add chives or herbs. Roll up the cabbage leaf and pin it together with a toothpick. Serve with whole grain bread and mustard.