Cabbage Rolls

Preparation:

Preparation: First prepare the filling: fry half the chopped bacon, a clove of garlic and a quarter of an onion in butter, as soon as the onions turn golden, remove them and leave the rest to cool. In a bowl, beat two eggs with salt and pepper, grated nutmeg, then add the breadcrumbs, the Parmesan, the rest of the bacon and the mortadella, chopped with a knife, the garlic and the chopped parsley, finally add the sauté prepared and mix well. Clean and wash the cabbage leaves well, blanch them for a few minutes; fill each leaf with a spoonful of filling, close it and tie it with a thread of thread. Fry the three quarters of the chopped onion in a little oil and a knob of butter; as soon as the onion is golden, add the well-drained tomatoes and stock cube, season with salt and leave to cook for five minutes. After this time, place the rolls in the sauce and continue cooking for another thirty minutes with a covered pan and moderate heat. This dish must be served piping hot.