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Ingredients

6 large cabbageIsian1 onions, small diced150 gram chicken fillet, diced small1-2 lemon slices, grabbed water for daginggaram, pepper powder, and powdered broth to taste 1 bowl of eggs, shake offCanachine seeds to saute1 tsp butter1 onion grains white, roughly chopped 1/2 onions, chopped roughly pepper powder to taste 2 tomatoes, cut into small pieces 5 tablespoons tomato sauce and sugar to taste

How to make

1. Boil cabbage to limp. Drain 2. Mix the meat with salt, pepper, and powdered broth. Stir well. Add the pan-fried onions. Add rice, mix well. Enter the eggs. Mix well. The shape of the fill so oval and solid. Roll the stuffing in the cabbage, mash the stick, do until all the dough runs out. To make the sauce, heat the oil, melt the butter and saute the garlic until fragrant. Add the onion and leek, saute until wilted. Add the pepper, put the tomatoes, add tomato sauce, sugar and salt. Stir well and cook until thickened. Enter the cauliflower in the sauce. Cook over low heat, cover the pot and stir occasionally. Cook until the sauce shrinks.