Cabbage rolls

Prepare minced pork or chicken (500 g). Fry it with onion (1 piece), garlic (2 cloves), salt, and dried basil (1 tsp).

Boil cabbage leaves (10 pieces) in salted water for 5 minutes until soft. Cut off or pound the thick veins.

Wrap the minced meat in cabbage leaves and place the stuffed cabbage in a pot or a multicooker bowl.

Blanch tomatoes (2 pieces), remove the skin, and cut into cubes. Place on top of the stuffed cabbage, sprinkle with herbs (to taste), and add water (100 ml).

Simmer on low heat for 15–20 minutes or in a multicooker for 10 minutes on the “Stew” mode. If desired, use the “Slow Cook” mode for a more tender taste.

For a softer option, use napa cabbage.