Caponet - Stuffed cabbage

INGREDIENTS FOR 6 PERSONS:

6 cabbage leaves,

For the filling:

1 onion,

3 carrots,

200 g. lean sausage,

1 pork steak,

200 g. spinach,

1 slice ham,

30 g. butter,

1 tablespoon olive oil,

3 eggs,

3 tablespoon Parmesan cheese,

1 sprig of rosemary, thyme and marjoram.

HOW TO COOK:

Fry onion with the carrots and the rosemay spring in a pan with butter and olice oil.

Add meat and roast softly. In the middle of the cooking add spinach (already boiled). Let cold and chop finely.

Season the mixture with eggs and Parmesan, then add thyme and marjoram. Salt and pepper.

Parboil cabbage leaves in salted water and place them on a towel to dry. Place them on a pastry and stuff them with the mixture prepared.

Bake for 10 minutes at 200°C. Serve with peas, carrots or zucchini.