Tuna and cabbage rolls
Instructions
Remove outer leaves from cabbage, wash 12, scottatele in boiling water, remove part of the Central Coast and posatele on a dry cloth.
Fry the onion in oil, add the remaining cabbage (rinsed and cut into fine strips) and let wilt, add the tomatoes, add salt and simmer for 20 minutes.
Break the drained tuna, add the squeezed and Crumb the egg; mix to obtain a homogeneous compound with which form 12 meatballs: put them in the leaves of cabbage and legatele with a wire.
Put them in the Pan when boiling cabbage and tomato and cook slowly for 20 minutes.
Ingredients and dosing for 4 persons
- 2 boxes of tonno in olive oil (160 g cans)
- 1 cabbage from 800 g
- 1 egg
- 300 g of tomato paste
- 3 tablespoons of olive oil extra virgin
- 40 g of breadcrumbs softened in milk
- == 1 finely chopped onion
- Salt
- Pepper