Boil the cabbage leaves for about 3 mins. in salted water, being careful not to break the leaves. Drain and place them in cold water for 20 mins. Drain again and lay them on a cloth. Cover with another cloth and let them dry. In the meantime, finely grind the meat and Mortadella.
Combine them with 1 egg, Parmigiano, parsley, salt and pepper to taste. Blend well and top each cabbage leaf with this mixture. Roll tightly and fasten with toothpicks.
Finely chop the onion and the pancetta together. Brown them in butter, along with sage and garlic in a baking pan over a low flame. Remove garlic when brown. Add the cabbage rolls, continue browning for a few minutes, then sprinkle with wine, pepper and the broth. Cover and let cook for about 30 mins. over low flame. Serve hot.
