Spring cabbage rolls

Carefully peel each leaf of spring cabbage, boil in salted boiling water for 1 minute, then drain in a colander

Finely chop the onion and fry in butter (medium heat), add a pinch of salt and once soft, reduce the heat and fry well until caramelized

Soak the breadcrumbs in the white wine and milk from A. Cut the bacon in half lengthwise and cut into 1mm widths

Put the ground meat, fried onion, softened breadcrumbs, beaten egg, salt koji, Parmesan, black pepper, and nutmeg into a bowl and mix well until the mixture turns white

Remove the core of the cabbage (to remove any protrusions), cut both ends and shape into a rectangle

Place the core of the cabbage towards you, divide the 8 pieces into 4., roll them into a ball shape, and roll up from the front, folding both ends inward

Arrange 6. in a pot without any gaps, add B. and 3. bacon, cover and bring to a boil, then reduce heat to medium and simmer for 25 minutes

Preheat to let the flavors blend

Place in a serving bowl and sprinkle with chopped parsley