For quail in Chinese cabbage parcel, wash quail well inside and out and pat dry. Rub inside and out with butter, salt and pepper.
Stuff parsley, garlic and a slice of lemon into quail. Place two Chinese cabbage leaves per quail on some aluminum foil.
Divide the vegetables (carrots, parsnips and celeriac are already prepared and cut into julienne) between the leaves and add a little butter, salt and sugar. Put the quails on it and with the help of the aluminum foil wrap the Chinese cabbage leaves into a package.
Now put the parcels wrapped in aluminum foil into the preheated oven for about three quarters of an hour and cook them at about 200 °C.
Remove the finished quails from the oven. Unwrap them from the aluminum foil and serve the quail with the Chinese cabbage.
The root vegetables are also a garnish.