Stuffed cabbage rolls

• 300 g pork loin
• 160 g sausagemeat
• 120 g

Start by preparing the filling. Cut the pork loin into chunks and crumble the sausagemeat. Cook the pork and sausagemeat in a saucepan until cooked through. Leave to cool then mince in a meat grinder. Stir together with the grated Grana, egg, breadcrumbs, salt, pepper, grated nutmeg and enough broth to make a slightly wet mixture.

Blanch the Savoy cabbage leaves in boiling salted water