Prepare the cabbage leaves by cutting out the core and peeling them off one at a time.

Blanch the cabbage leaves in boiling water for 1 minute to soften.

Trim the thick edge of the cabbage stalks.

Finely chop the removed cabbage cores, squeeze out excess moisture.

Mince the onion.

In a bowl, combine ground meat, chopped cabbage cores, minced onion, egg, lard, salt, pepper, and nutmeg.

Mix the ingredients well until thoroughly combined.

Divide the meat mixture into 10 equal portions.

Wrap each boiled quail egg with one portion of the meat mixture.

Wrap the meat-covered egg tightly in a blanched cabbage leaf.

Secure the cabbage roll with toothpicks.

Prepare the tomato sauce by crushing canned whole tomatoes and straining them through a sieve.

Combine the strained tomatoes with water, soup stock cube, ketchup, Worcestershire sauce, and red wine.

Crush the garlic cloves.

Place the cabbage rolls in a pan in a single layer.

Pour the tomato sauce over the cabbage rolls.

Add the crushed garlic cloves and bay leaves.

Simmer over low heat for 30 minutes.

Remove the cabbage rolls to serving plates.

Discard the garlic and bay leaves from the sauce.

Simmer the sauce over high heat for 5 minutes to reduce and thicken.

Adjust the seasoning of the sauce with salt and pepper.

Spoon the tomato sauce over the cabbage rolls and serve.