Cabbage capunet

Soak the stale bread in milk and then squeeze it out very well. Steam the cabbage leaves until they are tender enough. If the cabbage is very large, remove part of the central rib. Drain them and set them aside to dry. Mince the ham and thinly slice the spring onion. Lightly beat the egg with a pinch of salt. Combine the meat, ham, egg, bread, spring onion, and herbs in a bowl. Season with salt and pepper and mix thoroughly. Divide the mixture into portions suitable for the cabbage leaves. Place the mixture in the center of the cabbage leaf and wrap the leaf around it, folding in the ends. Arrange the rolls close together in a lightly greased baking dish with extra virgin olive oil. Sprinkle the surface with Parmesan cheese. Preheat the oven to 180°C. Whisk the oil with the wine and spoon it over the rolls. Bake for about 30 minutes or more, until the surface is browned. Serve the capunet warm.
Capunet, especially if made small, are also delicious in broth… in case you have any leftovers.