Flemish Cabbage Rolls Recipe
Ingredients
| 1 small head white cabbage | ||
| Salt | 2 Teaspoon | |
| Oil | 1 Tablespoon | |
| Onion | 1 , diced | |
| 1 cup soft breadcrumbs | ||
| Tuna | 1 Can (10oz), drained | |
| Pepper white | 1 Teaspoon | |
| Eggs | 2 | |
| Plain yogurt | 1 Cup (16 tbs) | |
| Paprika pepper | 2 Teaspoon | |
| Sugar | 1 Teaspoon | |
Directions
Separate the cabbage leaves and cook for 5 minutes in boiling, salted water.
Drain and keep the cooking liquid.
Cut away the larger stalks from the leaves.
Heat the oil in a pan and fry the diced onion until softened.
Stir in the breadcrumbs, tuna, pepper and eggs.
Form the mixture into rolls and around each one wrap a cabbage leaf, making a secure package.
Place in a pan and pour over the reserved cooking liquid.
Simmer in the liquid for 5 minutes.
Meanwhile, mix the yogurt with the paprika and sugar.
Drain the rolls and place in a serving dish.
Spoon over the yogurt sauce.
Drain and keep the cooking liquid.
Cut away the larger stalks from the leaves.
Heat the oil in a pan and fry the diced onion until softened.
Stir in the breadcrumbs, tuna, pepper and eggs.
Form the mixture into rolls and around each one wrap a cabbage leaf, making a secure package.
Place in a pan and pour over the reserved cooking liquid.
Simmer in the liquid for 5 minutes.
Meanwhile, mix the yogurt with the paprika and sugar.
Drain the rolls and place in a serving dish.
Spoon over the yogurt sauce.
Chef
