Beef rolls with eggplant and Savoy cabbage

Cut carrot into 5mm-thick batons and slice eggplants lengthways.

Place one Savoy cabbage leaf and half the carrot sticks on the short end of each schnitzel. Roll up to enclose filling. Secure with a toothpick.

Place beef rolls, seam-side down, in hot stock and soy sauce mixture in a pressure cooker.

Add eggplant and top with the ¼ head Savoy cabbage. Cover the pressure cooker and bring to high pressure. Cook for 15 minutes. Turn off the heat, release pressure through natural release method. Once the steam is gone, open the cooker carefully.

Remove toothpicks and cut each roll into 4 slices. Place the slices, eggplant and half the Savoy cabbage on plates. Drizzle with sauce and serve.