Ingredients: Romano salad, pork, rice, onion, tomato paste, mushrooms, sugar, salt, vegetable oil, butter, Italian herbs, milk, freshly ground pepper mixture, decoction
Cooking method:
Separate lettuce into leaves. Boil for 1 minute in salted boiling water. Finely chop the mushrooms. Fry in a spoonful of vegetable oil. Add half of the onion head. Overcook.
At the end of frying, add a piece of butter. Pass the pork through a meat grinder with the remaining half of the onion. Combine with rice boiled until half cooked, in the proportion of 1 part rice to 2 parts water and fried champignons. Salt, add pepper, pour milk. Stir well. Put a small piece of minced meat on a lettuce leaf. Roll up, tuck the edges in.
Put in a saucepan. In a spoonful of vegetable oil, fry the tomato paste with the addition of sand. Pour in broth, add herbs. Stir, bring to a boil, season with salt.
Pour half of the sauce into the cabbage rolls. Put in a preheated oven for 40-45 minutes at 190 degrees. Chop the remaining lettuce leaves. Combine with the rest of the minced meat. Make meatballs, put in a pan with heated vegetable oil. Fry on both sides for five minutes. Pour in the sauce. Simmer covered over moderate heat for 30 minutes.
Bon Appetit!!!