Cabbage rolls

Preparation:

Preparation: Remove the most beautiful leaves from the cabbage, blanch them for 5 minutes in boiling salted water, drain and dry them. Mix the meat with the chopped mortadella and parsley, the cheese, the egg, salt and pepper. Divide the filling between the cabbage leaves, roll them up and tie them. In a casserole, brown the garlic clove in the butter, then remove it and put the rolls; let it color, wet with wine; after 10 minutes add the tomatoes, salt and pepper, a little hot water and cook.