Preparation

Wash the Savoy cabbage and eliminate the toughest leaves.
Blanche 10-12 leaves in salty water for a few minutes then remove from the heat and leave to dry on a clean tea towel.
Soften the onion in a pan, add the mince, bay leaves and a teaspoon of BAUER MEAT DADOCREMA. Pour over the white wine, leave to evaporate, then cook for about ten minutes. Leave to cool.
Remove the bay leaves and put the mince in a bowl. Add the egg, the chopped mortadella, the chopped parsley, the parmesan, a pinch of salt, and the pepper.
Thoroughly amalgamate.
Lay out a Savoy cabbage leaf, arrange two tablespoons of the stuffing in the narrower part and then wrap, folding the edges inwards and rolling up the entire leaf (tie them with cook’s string if necessary). Lightly grease a baking pan with butter and place the capunet next to each other.

Cook in a fan oven at 180 °C for 30 minutes.
Serve hot.