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Stuffed Meat Rolls with Rice
- Meat, cut into 4 rectangular pieces
- Dried plums (prunes): 100 g (about 3.5 oz)
- Carrot: 200 g (about 7 oz)
- Celery root (celeriac): 100 g (about 3.5 oz)
- Apple: 1
- Olives for garnish
- Canned peas: 50 g (about 1.75 oz)
- Cooked rice: 100 g (about 3.5 oz)
- Salt and pepper to taste
- Flatten the pieces of meat, then season them with salt and pepper. Prepare two fillings: Filling #1 – grate the carrot, apple, and celery root using a Korean-style grater.
- Filling #2: Slice the prunes into strips and grate the carrot using the same Korean-style grater.
- Place the fillings on the flattened pieces of meat. Make two rolls with prunes and carrots, and two rolls with apple, celery, and carrots. Wrap the rolls in foil and place them in the oven for about 20–30 minutes at 180°C (350°F).
- Mix the cooked rice with the canned peas. Once the rolls are cooked, slice them into rounds, arrange them on a plate, and serve with the rice. Garnish with olives and peas.
