Stuffed cabbage rolls
dry white wine
slices of emmenthal cheese
Parboil the cabbage leaves for a few seconds in boiling water. Drain and dry them well. Place a flattened pork cutlet, a slice of ham, and a small cute of cheese on each leaf. Wrap the cabbage up and keep it closed with two toothpicks.
Melt the butter and oil together in a skillet, then add the onion, cut in large pieces. When warm enough, carefully place the cabbage rolls in the skillet and let them brown. Pour in some white wine, then add salt and pepper. When the wine evaporates, add the tomato and the broth a bit at a time until fully cooked