When making traditional stuffed cabbage, we must spend a lot of time in the kitchen and perform a tedious operation of wrapping them in cabbage. However, if we feel like this type of dinner, we can replace it with something that will taste very similar, but the preparation of this dish will take us much less time. I am talking about chops with cabbage and tomato sauce. We suggest how to make them and how to diversify if we are looking for new flavors.
If you want to prepare a tasty dinner, it is worth preparing chops that taste like stuffed cabbage. We can serve them with the addition that will soak up with tomato sauce. In this role, rice, porridge or potato purée works great. You can also serve any salad to the whole dish.
However, if we want to move a bit from traditional flavors, then It is worth adding a slightly oriental taste to our dish. For this purpose, it is enough to add ginger and soy sauce to the tomato sauce. We can also try another option and Add a bit of grated Parmesan cheese, basil and garlic to the cutlets. Thanks to this, we will gain different, but still similar to the traditional taste.
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The very preparation of chops that taste like stuffed cabbage is very simple. In addition It’s best to use pork with a shoulder, because thanks to it the chops will be soft and moist inside.
In addition, we will not need many ingredients to prepare a delicious dinner for the whole family. Here are the necessary products:
- 600 g of minced meat,
- 2 eggs,
- 1 onion,
- 3 tablespoons of breadcrumbs,
- half a head of white cabbage,
- sun,
- pepper,
- oil.
Whereas To prepare tomato sauce. After making all the products, we can go to cooking our pigeon chops.
The first step is to peel cabbage from external leaves, and then cut it into thin strips. Sprinkle with salt and set aside for about half an hour. We do not throw away peeled leaves, but we wash them and leave them for drying. Then Cut the onion into small cubes and fry it in a pan in hot oil.
The next step is Adding chopped cabbage, a pan onions, breadcrumbs and 2 eggs to minced meat. Mix everything and add. We knead the meat with your hands and form longitudinal chops. Fry them briefly on both sides in oil.
In a saucepan, heat the broth, mix it with concentrate and season with salt and pepper. The heat -resistant vessel is lined with previously sealed cabbage leaves. On them, put fried cutlets and pour them with tomato sauce. Cover the dish and put in the oven preheated to 180 degrees Celsius for 50-60 minutes.
