Swiss Cabbage Rolls with Bread Stuffing

Soak bread in cold water.

Remove outer leaves and hard stalk of cabbage. Blanch cabbage in boiling salted water for 20 minutes. Remove cabbage from water and carefully separate 15-20 cabbage leaves. Chop the rest of cabbage finely. Peel onion and chop finely. Rinse parsley, shake dry, pluck off leaves and chop finely. Heat 10 grams (approximately 1/5 ounce) of butter and saute chopped cabbage briefly. Add broth and onion and simmer for about 10 minutes.

Pound thick veins of cabbage leaves and arrange leaves on a flat surface, overlapping smaller ones (should make 8-12 cabbage leaves ready for stuffing). 

Chop rosemary finely. Squeeze bread and mix with cabbage mixture and egg, season with salt, pepper, oregano and rosemary. Spread stuffing on cabbage leaves, roll up and tie with kitchen twine. Heat remaining butter in a pan and cook cabbage rolls for about 3 minutes. Deglaze pan with red wine and simmer for 15-20 minutes.

Remove cabbage rolls from the pan, cut off kitchen twine and keep warm. Simmer down sauce for 5 minutes. Add lingonberries.