Capounét

Preparation time: one hour.

Ingredients

• leftover meat (a few pieces of salami, slices of ham, pieces of roast or boiled meat);
• a few cabbage leaves;
• an onion;
• a clove of garlic;
• salt;
• pepper;
• an egg;
• a piece of butter;
• a tablespoon of oil

Preparation

Boil the largest cabbage leaves for a few seconds; then drain and arrange them flat on a napkin, trying to give them a regular shape and eliminating the leftover edges.

In a pan, fry an onion and a clove of garlic, both minced. Once they’re cooked, add to the sauté the previously discarded pieces of cabbage and the minced pieces of meat, a beaten egg, salt and pepper.

After mixing well, place a spoonful of this mixture on each cabbage leaf, which will have to be wrapped around the spoonful of filling.

Then arrange the capounét on a greased baking tray and put them in the hot oven. After half an hour, the capounét can be removed from the oven and served with a green salad.

This is a poor recipe, useful for not wasting the leftover meat that may be in the house.