Stuffed cabbage rolls are delicious but some people are allergic to rice or can't tolerate it very well. There is a stuffed cabbage rolls but with the twist - you don't use any rice.
The receipt is fairly simple.
You make everything as for the traditional stuffed cabbage rolls filling, but instead the rice you use a small amount of sweet potato pasta.
Sweet potato noodles are thick, hard to cut and that's why is the best to just put them into a boiling water, wait until they are done, cool them down and then cut them with the sturdy plastic cup in a deep pot.
I said deep pot because this sort of pasta likes to fly around and it requires a plastic cut so you can do it fast and safe. Otherwise you risk to cut yourself.
Ingredients for the filling includes minced meat, onions, garlic, one egg, spices, red pepper powder... on all of that add finely chopped noodles and combine all into one solid mass.
When you are sure the filling is ready, wrap it into a cabbage rolls and place into a deep pot ready for the cooking.
Prepare enough boiled hot water to cover your rolls.
Use small sauce pan, fry a bit of flour and add tomato sauce.
When you get a semi-thick liquid sauce from the flour and tomato sauce, pour it over the cabbage rolls and add enough hot water to cover them.
You can use something to press the rolls down, but not too much because they could get scorched on the bottom of the pot.
Don't forget that you added flour which has tendency to settle and burn on the bottom of the pot, so check every now and then what is going on.
Cook until done, usually cabbage rolls start to float when they are finish.
There is also an alternative sauce for this, but I will share it in my next post.