Cold Bread with Summer Salsa

Pour the fried cabbage rolls in a saucepan with the resulting sauce, trying to cover them completely. Close the container and simmer over low heat for 30 minutes.

Ingredients

• 500 g ground beef
• 500 g minced pork
• 1 large onion
• 2 eggs
• 3 tbsp. l. crackers
• 1 tsp dried oregano
• 10 sprigs of thyme
• 2 small twigs
• rosemary
• 1 clove of garlic
• olive oil
• salt, freshly ground black pepper
• 4 sweet peppers
• 300 g tomatoes
• 5 sprigs of basil
• 1 clove of garlic
• 1/2 tsp chili flakes
• 2 tsp balsamic vinegar
• 1 tsp powdered sugar
• salt

Directions

1. Preheat oven to 180 ° C. Chop the onion finely. Chop the garlic clove and rosemary. In a bowl, combine the minced meat, onion, eggs, crackers, half thyme, oregano, rosemary, garlic, salt and pepper.
2. Grease a rectangular cake pan with oil and place the minced meat in it. Place a few sprigs of thyme on top and drizzle with oil.
3. Peel the pepper from seeds and partitions, cut into large pieces. Thinly chop a clove of garlic. In a bowl, combine pepper, garlic and 2 tbsp. l. olive oil, place on a baking sheet. Place the peppers and meat loaf in the oven (place the peppers on a lower level) and bake for 30 minutes.
4. Cut the tomatoes, add to the peppers along with the vinegar, powdered sugar and chili and cook for another 40 minutes.
5. Drain excess fat from the bread pan and cool in the bread pan. Mash the peppers and tomatoes with a fork, add the basil, salt and cool.
6. Wrap the bread in foil and refrigerate for 6 hours. Cut into thin slices.