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• Rolls: separate the cabbage leaves and blanch 8 leaves around the size of a hand in salted boiling water with added vinegar (acidulated) for 1 minute or a little more. Drain the leaves and spread out on a work surface to cool. Chop the cauliflower and blanch it for 4 minutes in the same water as the cabbage, then drain and set aside. Coarsely chop half of the bacon. Peel the cheese (4 rosettes per portion) and, together with the cauliflower and bacon, create a mixture to be divided between the 8 boiled cabbage leaves. Mould the mixture into cigar shapes with a diameter of 2.5/3cm and a length of 6cm, and place into the leaves. Roll up the leaves and close (tie) them using a couple of slices of bacon on the outside, then place them on a plate lined with baking paper. Bake at 170°, until the bacon takes on a characteristic roasted colour.
• Red wine sauce: melt the butter in a small pan over a low heat, add the wine, blend, and allow to reduce slightly, continuing to stir with a whisk.

Plating:
Pour a tablespoon of red wine sauce into the centre of a suitable serving dish, then place two cabbage rolls on top, season with a drizzle of olive oil, crushed pepper, and serve hot.