A nice and comforting recipe for autumn evenings, even better when prepared with leftovers.

Preheat the oven to 180ºC. Separate 12 cabbage leaves, wash them well and blanch them in batches of 3-4 in salted water. Drain and leave to dry on a clean tea towel.

Heat a little olive oil in a large frying pan, with the rosemary, bay leaves and garlic clove. Add the minced meats and cook for 4-5 minutes. Remove the garlic clove and herbs.

Transfer the mixture to a salad bowl. Add the cooked rice, eggs and a little grated cheese. Season with salt, pepper and a pinch of nutmeg. Mix well.

Remove the hard part at the base of the cabbage leaves. Spread the meat mixture over the leaves. Close into rolls and secure with wooden toothpicks.

Butter a baking dish and place the cabbage rolls in it. Scatter a few knobs of butter on the surface and bake for 20-25 minutes. Turn halfway through cooking. Serve hot.