Cabbage Rolls

Core the cabbage, remove the largest leaves and blanch and reserve them. Blanch the smaller tender leaves, rinse and shred.

Sauté the shredded cabbage in a skillet with half the butter for 4 or 5 minutes, until soft.

Preheat the oven to 350 degrees F. Turn the cabbage into a large bowl and add the Parmesan, eggs, prosciutto, parsley and nutmeg. Mix well; season with salt. Divide the mixture among the large cabbage leaves. Roll up and secure with toothpicks. Bake the rolls in the oven with the remaining butter, for 10 to 15 minutes, until browned.