For the filling:
200g ground pork and ground beef mixture
2g coarse salt
1 egg yolk
1 tbsp potato starch
1/3 cup panko bread crumbs
a pinch of ground nutmeg
For the soup and garnishes:
400 ml water
2 bouillon cubes of consommé soup
extra virgin olive oil
ground black pepper
1. Cut the core out of the cabbage with a knife, then hit the cabbage with your hand to add space between the leaves. Remove the leaves and trim off the thick, tough part at the base, near where the core was.
2. Fill a large pot halfway with water and cook the cabbage leaves in it. Check the cabbage as it boils, and turn it over when necessary. When the water comes to a boil, reduce heat to low and cook, then transfer the cabbage leaves to a strainer and let cool until safe to handle.
3. Mince the onion to be used in the filling, then wrap it in plastic wrap and microwave for 3 minutes.
4. In a bowl, combine the 200 g of ground meat and 2 g of salt and mix together. Add the heated minced onion, the egg yolk, the panko bread crumbs, the potato starch, and the nutmeg, and knead together thoroughly.
5. Take 50 g portions of the filling mixture and place on either one large leaf or two smaller leaves, and shape the filling into rough cylinders. Place in the center of the near end of the leaf (or leaves) and roll.
6. After rolling the cabbage in a single layer around the filling, fold the right side of the cabbage inward and continue rolling the rest of the way. When the cabbage has been completely rolled around the filling, press the remaining left side of the cabbage into the filling.
7. Place the rolled cabbage rolls into a pot, lining the bottom of the pot without leaving any space between them. Add 400 ml of water and 2 bouillon cubes of consommé soup and heat. When it comes to a boil, reduce heat to low and simmer for 20 minutes.
8. Serve the cabbage rolls in a dish with the soup ladled over top, sprinkled with diced tomato and chopped parsley. Add coarse-ground black pepper and olive oil just before eating.