by Augusto Tocci

The period right after the holidays is always leftover time and in Italy, January is cabbage time.

Prepare the cabbage leaves by cutting off the hardest part. Cook in boiling salted water. Be careful that the leaves don’t touch when removed from the water.

For the filling, mix together ground meat, one egg, day-old bread moistened with milk, nutmeg and salt.

Place a spoonful of filling in each cabbage leaf and close to form a turnover. Lay the turnovers out in a casserole dish with a splash of olive oil. Bake slowly in the oven.