Flemish Cabbage Rolls
|White cabbage||1 Small|
|Onion||1 , diced|
|Breadcrumbs||1 Cup (16 tbs)|
|Tuna||1 Can (10 oz), drained|
|White pepper||1 Teaspoon|
|Plain yogurt||1 Cup (16 tbs)|
|Paprika pepper||2 Teaspoon|
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.