FOR THE QUAIL
Cut the cabbage into ribbons and boil in a pan with the canasta leaves and the leek.
Next, cut the quail into slices and mince part of it; cook the minced quail in oil, garlic and finely-chopped thyme. Once cooked, add the salt, black pepper and coffee powder.
Roll up the canasta leaves and tie together with the leek. Cook in the oven for 5 minutes at 160°.