Ingredients for 6 servings:
1kg cabbage
400gr remaining roast veal
50gr fresh local salami
50gr minced bacon
50gr butter
1tbs bread crumbs
3tbs grated parmesan cheese
1tbs minced parsley
1 egg
1 clove garlic
1 minced small onion
1/2 glass dry white wine
warm broth
Salt and pepper

Preparation:
Wash cabbage leaves, cut and remove the central part of bigger leaves, boil for 2 minutes in hot salted water.

Drain and cool.

In a medium mixing bowl combine minced meat, minced salami, bread crumbs, cheese, parsley, egg, minced garlic, salt and pepper.

Stir well till mixture is uniform, shape small balls and roll them with cabbage leaves, use one or two leaves according to leaves dimension.

Tie this rolls with colourless rope, which will be removed before serving.
In a medium pan sear bacon, onion, sage and add rolls. When rolls are brown add wine.

Let evaporate, cover the pan and cook using low heat.
Watch the sauce, it should not reduce too much, if necessary add some broth.