Wash, and boil the cabbage leaves for a few moments and lay well to dry on a clean towel. Chop the Piave Fresco PDO and put it in a saucepan with tomato sauce, minced meat and a ladle of hot water with previously added stock cube and butter.
Fry slowly, mix to obtain a well blended mixture. Add salt and pepper to taste and leave to cool. Grease a large pyrex dish with a little oil. Put a little preprepared filling on each leaf of savoy cabbage, tightly wrap forming well closed small rolls, place them in a row on the dish and sprinkle with a little oil and white wine.
Cover the bowl with foil ensuring it fits neatly to the edges. Bake in a warm oven or on a low flame by placing, in the latter case, under the bowl, a flame spreading screen. Serve piping hot.

Preparation time: 15 min

Cooking time: 20 min