Brussels sprouts rolled cabbage

Boil the Brussels sprouts and drain thoroughly. Sprinkle the surface with extra flour.

Make cabbage rolls of seeds.
In a bowl, add the sardine meat, chopped onions, salt and beaten eggs and mix well. Once the whole thing is mixed and the sticky part becomes more sticky, add the bread crumbs and flour and mix well. Shake the seeds to remove the air and turn each into a mass of about 30g (divided by 10 equal parts).

Wrap the Brussels sprouts from [1] with the cabbage rolls from [2] and turn them into a bowl.

Add all the ingredients for the tomato sauce to a pot and bring to a boil over low heat. It's best to slightly crush the whole tomatoes. Once it boils, gently add [3].

Cover with aluminum foil and simmer for about 3 minutes.

Remove from the heat, then heat again, then cook for about 3 minutes. Repeat the process three times. Remove any scum along the way.

Serve in a bowl and topped with shaved bonito flakes if desired.