Tomato and Basil Infusion Căpățâni cu roșii și brânză și mămăligă

Method

1. When mixing the tomato, cheese, and polenta, stir in chopped basil and balsamic glaze for added depth and freshness.
2. Blanch cabbage leaves in salted boiling water until tender, 5-7 minutes.
3. In a bowl, mix diced tomatoes, grated cheese, cooked polenta, and chopped herbs.
4. Place a spoonful of the mixture in the center of each cabbage leaf, roll tightly, and secure with toothpicks.
5. Arrange rolled cabbage in a pot, cover with water, and simmer over medium heat for 25-30 minutes.