1 Blanch the savoy cabbage leaves in plenty of boiling, salted water for 2 minutes, then refresh in cold water and drain. Pat dry and reduce the thickness of the thick stalks by cutting them flat.
2 Drop the tomatoes into boiling water for a few seconds, then skin, quarter, deseed and dice.
3 Heat the oil and sweat a third of the onion until soft. Add the meat and quickly brown on all sides. Remove from the heat and mix with the Parmesan and egg. Cut the crusts off the bread, crumble the bread finely and mix into the meat mixture with the chives. Season with salt and pepper.
4 Spread a quarter of the stuffing on each savoy cabbage leaf, fold the sides of the leaves over the stuffing and roll up. Tie with kitchen string if you wish.
5 Combine the remaining onion in a casserole dish with the tomatoes. Add the stock and season with salt and pepper.
6 Place the savoy roulades in the pot, put on the lid and cook in an oven preheated to 180°C (160° fan) | 350F | gas 4 for about 1 hour 15 minutes.