Ingredients: The meat from the legs of a turkey; an average- sized cabbage; 3-4 slices of smoked ham; 150-200 ml olive oil; 2-3 green onions or leeks; 1 lemon; 2 teaspoons black pepper; salt; hot paprika; basil

Directions: Cut the meat, slice the ham and chop the onion finely. Add the spices and the olive oil. Mix well. It would be better if this mixture were left in the fridge overnight. Spread the tougher cabbage leaves on the bottom of a cooking pan. Roll small sarmi from the cabbage with stuffing and arrange them tightly one next to the other, pouring a little olive oil over each row. Place a whole cabbage leaf on top of them and cover them with a plate that fits the diameter of the cooking pan. Add about 150 ml water (cabbage brine or chicken broth) and leave it to simmer for about 2 hours.