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Gather all the ingredients.
Mince ½ onion and sauté in 1 Tbsp olive oil until tender.
Boil water and add 1 tsp kosher salt, then submerge the head of cabbage until leaves are pliable.
Peel off the outer cabbage leaves and soak in iced water.
Trim the tough center vein from each leaf.
In a bowl, mix ground meat, sautéed onion, chopped cabbage veins, egg, panko, milk, nutmeg, salt, and pepper until sticky.
Chill the meat mixture for 15-30 minutes.
Divide the mixture into 12 parts and stuff each cabbage leaf, rolling tightly and securing with a toothpick if desired.
In a pot, heat remaining olive oil, cook bay leaves and garlic, then add diced tomatoes, white wine, salt, and pepper.
Add cabbage rolls seam side down, cover with stock, and simmer for 30 minutes.
Add butter before serving and garnish with parsley.