Savoy Cabbage Rolls
Detach the savoy cabbage leaves one by one and carefully in order they do not break.
Then wash them and with a sharp knife, take away the white hard external part of the stem, keeping the leaf intact. In a large pot boil water, then throw the cabbage leaves (maximum one or two at a time) until fork tender, about 2-3 minutes. Drain them carefully and lay on a cotton towel without overlapping to dry them.
In the meantime prepare the filling. In a large bowl put the grounded chicken or pork, chopped mortadella, ricotta, Parmigiano, egg, nutmeg and mix very well all the ingredients by hand (not in the food processor!), then add salt and pepper.
Collocate some of the filling in each leaf, overlapping the ends to seal and making a sort of "package". Roll quickly each of them in the flour.
Finely slice or chop the onion and fry gently in a large pan with olive oil, then add the tomato puree and some of the vegetable broth.
Lay carefully the rolls in the pan, seam side down, making one layer only, then add more broth, until the rolls are nearly covered. Then put a cover and cook low fire for about 30 minutes.
Serve the rolls warm accompanied with the onion and tomato sauce they have cooked in.