Lavash Roll with Crab Sticks and Cabbage

1. 1 Thin lavash flatbreadpack 250 g ≈ $2.50 65 g
2. 2 Eggspack 10 pcs ≈ $1.93 1.5 pcs
3. 3 Crab stickspack 200 g ≈ $2.80 65 g
4. 4 White cabbagepack 1.2 kg ≈ $2.40 40 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Mayonnaise 30 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil eggs² for 10 minutes, cool under cold water, and peel.

2. Spread half the mayonnaise over the lavash sheet and sprinkle with half the finely chopped dill⁵.

3. Grind the eggs² and crab³ sticks on a coarse grater, finely shred the cabbage, and mix everything with the remaining mayonnaise (no need to add salt).

4. Spread the filling over the lavash, leaving a 2 cm border, and sprinkle with the remaining dill⁵.

5. Tightly roll the lavash into a log and wrap in plastic wrap.

6. Chill in the fridge for 20–30 minutes to let it soak in, then slice into pieces.