Cut the cabbage in half and cut out the tough stalk.
Use only the fairly large inner leaves.
Place them separately in a large bowl and pour over them some boiling water.
Leave for a few minutes to soften.
Season the minced meat and moisten slightly with stock or wine.
Fill each half leaf with this, roll it up and skewer with a cherry stick.
Place the roll in a shallow fireproof dish.
Squeeze lemon juice over them, then add glassful of white wine, and use stock to cover the cabbage rolls.
Cook, with the lid on, in a moderate oven until tender about 30-40 minutes.