Preparation time: one hour.


  • 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.