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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.
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2
In a saucepan of boiling water, submerge the cabbage, cored side up.
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3
Simmer until the leaves are softened, about 1 minute.
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4
Using tongs, transfer the 16 largest intact leaves to paper towels and pat dry.
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5
Cut out the ribs; reserve the other leaves for another use.
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6
Line a small bowl or coffee cup with a 8-by-10-inch piece of plastic wrap.
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7
Overlap 2 cabbage leaves in the bowl.
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8
Spoon 1/2 cup of the stuffing in the center of the leaves and fold the leaves over to enclose the stuffing.
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9
Cover with the overhanging plastic wrap and twist to form a compact, round cake.
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10
Unwrap the cake.
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11
Repeat with the remaining cabbage leaves and stuffing.
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12
Preheat the oven to 350.
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13
In an enameled cast-iron casserole, melt the butter.
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14
Add the onion and carrot and cook over moderately low heat until softened, about 10 minutes.
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15
Add the wine and bring to a boil.
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16
Add the stock and season with salt and pepper.
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17
Add the cabbage cakes, seam sides down.
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18
Cover and bake for about 35 minutes, until the filling is cooked through.
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19
Transfer the cakes to shallow bowls and ladle in the broth.
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20
Sprinkle with the remaining 2 tablespoons of parsley and serve.
