Stuffed cabbage with nuts from the Middle Ages

15th century Italian cook Martino di Como proposes to stuff cabbage leaves with cheese, walnuts, hazelnuts, fat bacon, eggs and herbs. I can only agree with him.
You need: cabbage leaves (I used savoy cabbage), grated cheese (f.e. parmesan or grana padano), hazelnuts, walnuts, egg, garlic, marjoram, mint and parsley, fat bacon, saffron, black pepper
You can find more recipes in my cookbooks "GARUM: Recipes from the Past“ (available in English, German, French and Italian) , "From Eden to Jerusalem: Recipes from the Time of the Bible“ (English, German and Italian), or "VEGETUS: Vegetarian Recipes from the Past“ (English, German, Italian).
Music: Aaron Kenny, Yonder Hill and Dale (RUclips audio library, creative commons)