Cabbage rolls

It's best to use a larger cabbage.
Put a knife into the butt area and hollow it out to remove it. In a large pot, bring the salted water to a boil, then place the cabbage with the bottom facing up.

As the leaves are boiling, the leaves gradually peel off, so take them out into ice water to remove the rough heat.

Make the rolled cabbage seeds.
Chop the onions, place them in a melted frying pan and stir-fry over medium heat. Add a pinch of salt along the way and slowly fry until the whole colour is transparent.

Make a connection.
Combine breadcrumbs, milk and red wine in a bowl and mix well.

In another bowl, add the sardine meat, salt, white pepper and nutmeg and knead well.

Beat the eggs in a separate bowl, add about 1/3 of the eggs to [5] and mix well. Add half the ties and blend into the dough. Add the remaining beaten eggs in two portions, and once they're all combined, add Parmesan cheese, Italian parsley and crudely heated fried onions and mix again.

Spread the boiled cabbage and use if the core appears to be hard. Place about 30-40g of seeds per piece. When wrapping, weave only one end inside and wrap it, and after wrapping it, fold the other end inside and wrap it to prevent it from losing its shape. The amount of seeds is adjusted according to the size of the cabbage leaves.

Clip the end of the roll with a toothpick and lay it tightly in a wide pot.

Pour in a vegetable soup that is about half the height of the soup. Sprinkle salt and coarsely ground black pepper, cover and heat over high heat. Add the chopped bacon and simmer over low heat for about 35 minutes.

It's fine as long as the soup is almost at a boil. Remove the cabbage rolls into a batter, add the fresh cream to the remaining soup and heat it.

Once it's boiled, turn the heat down to low, add the tomato concusse, Italian parsley, and chopped clams and mix quickly.

Add unsalted butter, salt and white pepper to taste. Pour sauce over cabbage rolls on a plate and finish.