1 white cabbage of aprox. 1,5 Kg
3 white onnion big
4 garlic cloves
2 red tomatoes big
1 red pepper big
2 table spoon of white flour
250 ml of milk
salt
pepper
cinamon
10 cl of brandy or rum
4 table spoons of soya or vegetal oil.
soya sauce
Procedure
Take 6 leaves of the white cabbage of to be used as the folder of each roll.
Put a pot with enough water to place the cabbage leaves to a boil with water and salt. When the water starts boiling soak the leaves on it for 4 minutes, remove and keep them dry.
Cut in small brunoised pieces all the vegetables, inclusive of garlic etc. Put the oil into a pan and when it is hot sauté all those components until there are cooked to your taste. Vegetables should be kept crunchy. Be careful and keep stirring all the components to avoid overheating and burnt. When almost ready put the flour and keep stirring until it gets melted and start brownising, then add the milk, removing continuously. Add the salt and pepper to your taste as well as a dash of cinnamon, then the brandy, stirring all the time until all it thickens. Keep it with low heat for 3 minutes, remove and let it cool down a bit.
Place the resulting paste into the leaves and fold them.
To serve, put some milk into a pan and heat it. Place the rolls into the milk until they are heated and a good temperature to serve.
Place one roll in the center of each plate and top it with a bit of good quality creamy soya sauce.
