Stuffed cabbage in a new version with delicate zucchini flowers in the lead role is an extremely effective, seasonal dinner proposal. Light, extremely aromatic, the whole family will eat. The whole is complemented by an extremely creamy tomato sauce.
- 8-10 zucchini flowers,
- 350 g of minced pork meat,
- 50 g of cooked rice,
- 1 onion,
- marjoram to taste,
- Salt and pepper.
Sos:
- 400 g of tomato puree,
- 200 ml of broth,
- 50 ml of cream 30%,
- 1 onion,
- 1 carrot,
- 1 clove of garlic,
- half a teaspoon of Provencal herbs,
- Salt and pepper,
- Fry oil.
Gently wash zucchini flowers under running water and dry on a paper towel. Get rid of rods and green parts.
In a bowl, mix minced meat with cooked rice, chopped onions, marjoram, salt and pepper. The stuffing should be well seasoned but delicate.
Carefully put in a portion of stuffing (about 1 healed spoon) inside each flower, then gently wrap the flakes inside.
Make a sauce. Chop the onion finely and grate the peeled carrot on a grater. Peel the clove of garlic and squeeze through the press. Heat a little oil in a frying pan. Add finely chopped onion, grated carrots and garlic. Fry for a few minutes.
Add tomato puree, broth, Provence herbs, salt and pepper. Cook on low heat for 10 minutes. Finally, add cream and mix thoroughly. Source: NowowoPuje.pl in a wide saucepan or a pan with a high edge, put the stuffed cabbage, pour them with a hot tomato sauce so that they are almost completely covered. Cook covered on low heat for about 30 minutes.
Source: NowowoPuje.pl
See also:
They taste great at any time of the year. One sheet is always not enough
Instead of cucumbers, make tomatoes. In the pickled version they taste brilliant
Each time they disappear first. Better cucumbers than store
