Meat-Stuffed Cabbage Cakes

Step 1: In a bowl, combine the veal, sausage, bread crumbs, shallots, garlic, eggs, 2 tablespoons of the parsley, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper, and the nutmeg.

Step 2: In a saucepan of boiling water, submerge the cabbage, cored side up. simmer until the leaves are softened, about 1 minute. Using tongs, transfer the 16 largest intact leaves to paper towels and pat dry. cut ou the ribs, reserve the other leaves for another use.

Step 3: Line a coffee cup or small bowl with a 8x10 inch piece of plastic wrap. Overlap 2 cabbage leaves in the bowl. Spoon 1/2 cup of the stuffing in the center of the leaves and fold the leaves over to enclose the stuffing. Cover with the overhanging plastic wrap and twist to form a compact, round cake. Unwrap the cake. Repeat with the remaining cabbage leaves and stuffing.

Step 4: Preheat the oven to 350 degrees. In an enameled cast-iron casserole or Dutch oven, melt the butter. Add the onion and carrot and cook over mediu low heat until softened, about 10 minutes. Add the wine and bring to a boil. Add the stock and season with salt and pepper. Add the cabbage cakes, seam sides down.

Step 5: Cover and bake for about 35 minutes, until the filling is cooked through. Transfer the cakes to shallow bowls and ladle in the broth. Sprinkle with the remaining 2 tablespoons of parsley and serve.