Brussels sprouts rolled cabbage

Parboil the Brussels sprouts and drain thoroughly. Sprinkle some flour on top

Make the cabbage roll filling.
Add the ground meat, chopped onion, salt, and beaten egg to a bowl and mix well. Once the mixture is mixed and sticky, add the breadcrumbs and flour and mix well again. Beat the filling to remove the air and form into chunks of about 30g each (approximately 10 equal pieces).

Wrap the Brussels sprouts (1) in the cabbage roll filling (2) and form into balls

Add all the ingredients for the tomato sauce to a pot and bring to a boil over low heat. Lightly crush the whole tomatoes. Once boiling, gently add [3]

Cover with aluminum foil and simmer for about 3 minutes

Remove from heat, let cool, then return to the heat and simmer for about 3 minutes. Repeat this process about 3 times, skimming off any scum along the way

Serve in a bowl and top with bonito flakes to taste