Brussels sprouts rolled cabbage

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

Prepare the filling for the cabbage rolls.
In a bowl, combine the ground meat, chopped onion, salt, and beaten egg and mix well. Once everything is combined and the mixture becomes sticky, add the breadcrumbs and flour and mix thoroughly. Knead the mixture to remove air and form it into 30g patties (about 10 portions).

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