Stuffed savoy cabbage

Remove the outermost leaves of the savoy cabbage. Blanch the whole cabbage in boiling salted water. Once blanched, let the cabbage dry for about ten minutes.
Meanwhile, chop the leftover meat that you will need to place inside the previously well-opened cabbage leaves. Close the leaves and tie the savoy cabbage with kitchen string so that you can place it in the oven at 180° for about 15-20 minutes, in a baking dish drizzled with oil. Before the cooking is finished, drizzle the stuffed cabbage with half a glass of white wine.
Serve the cabbage hot and sliced.