I start immediately with boiling water which will submerge the cabbage leaves for at least 15 minutes.
Done this, prepare the white ragù sauce, cutting the onion, celery and carrot into small pieces that do fry in oil. Then add the meat, salt, pepper, paprika, nutmeg and bay leaf. I cook the meat over high heat and add the red wine for about 20 minutes. Lower the heat and cover with a lid. At this point I prepare the bechamel sauce. (Standard recipe) After about 30 minutes, I add around half of the bechamel sauce in the ragù sauce and let it cook for another 10 minutes. Pass the mixture with a hand blender and add breadcrumbs and parmesan.
At this point, drain the cabbage leaves and wash them under cold water.I prepare the rolls, putting the meat in the center of the leaf and closing with a toothpick. I put the rolls in a baking dish and cover with bechamel sauce and parmesan cheese. I bake at 170° for about 20 minutes. I serve hot removing the toothpicks.