Vegetable bundles

1.Wash the cabbage leaves and blanch them for 10 minutes in boiling salted water. Drain and set aside. Rinse the celery and the carrots, peel and cut into sticks of 5cm.

2. Toss the carrots and celery for 3 minutes over low heat in a pot with butter. Add 10cl of water, the stock cube and live to simmer for 15 minutes. Drain the vegetables

3. Heat olive oil in a pan, toss the sprigs of chives for 30 seconds, then drain on paper towels.

4. Roll the cabbage leaves over 3 sticks of carrot and celery to make little bundles. Attach with a chive, add salt and pepper and skewer it with a cocktail pick. Serve.