Pigeons in tomato sauce

 

Ingredients (8–10 pieces):

• 1 large head of white cabbage

• 500 g of minced meat (pork or pork-

beef)

• 100 g of rice

• 1 onion

• 2 tablespoons of oil

• 1 egg

• salt, pepper

Tomato sauce:

• 700 ml of tomato passata

• 200 ml of broth

• 1 tablespoon of tomato paste

• 1 teaspoon of sweet pepper

• salt, pepper

• parsley to sprinkle

Preparation:

Cook the rice until semi-soft and leave to cool.

From the cabbage remove the deep and comb the leaves, then separate them

from the head.

Finely chop the onion and vitrify in oil.

In a bowl, combine the minced meat, rice, onion, egg, salt and

pepper.

On the cabbage list, apply the stuffing and roll up into cabbage rolls.

Place the doves tightly in a wide pot or on a deep

pans.

Mix passata, broth, concentrate, paprika, salt and

pepper.

Pour the pigeons with sauce.

Cook on low heat until soft.

Sprinkle the parsley and serve.