Cabbage rolls

It's best to use a large cabbage.
Insert a knife into the bottom and scoop out the flesh. Bring a large pot of salted water to a boil, then add the cabbage with the bottom facing up.

As the leaves are boiling, they will gradually peel off, so remove them as they come off and place them in ice water to cool

Prepare the filling for the cabbage rolls.
Finely chop the onion and sauté it in a pan with melted unsalted butter over medium heat. Add a pinch of salt halfway through and sauté slowly until the onion becomes translucent.

Prepare the binding agent.
In a bowl, combine the breadcrumbs, milk, and red wine, and mix well.

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

Beat the eggs in a separate bowl and add about 1/3 of it to [5] and mix well again. Add half of the binder at a time and mix until incorporated into the dough. Add the remaining beaten eggs in two batches, and once the mixture has combined, add the Parmesan cheese, Italian parsley, and cooled fried onions and mix again

Spread out the parboiled cabbage and cut off the core if it seems hard. Place about 30-40g of seeds on each cabbage. When rolling, weave only one end inward, then fold the other end inward after you've finished rolling to keep the shape. Adjust the amount of seeds depending on the size of the cabbage leaves

Secure the end of the roll with a toothpick and place it tightly in a wide pan

Pour in enough vegetable broth to cover about halfway. Sprinkle with salt and coarsely ground black pepper, cover, and simmer over high heat. Add the chopped bacon and simmer over low heat for about 35 minutes

Once the soup has almost boiled down, it's ready. Remove the cabbage rolls to a tray, add the cream to the remaining soup, and bring to a boil

Once boiling, reduce heat to low, add the tomato concassé, Italian parsley and chopped chives and mix quickly

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