Pre-heat the oven to 190C (375F) and bring a large pot of salted water to a boil.
Put the meat, egg, panko crumbs, grated parmesan,1 clove of minced garlic and a pinch of salt and pepper in a large bowl. Using your hands mix everything together until thoroughly incorporated, set aside.
If you haven’t already, peel the largest leaves from the cabbage being careful not to tear them. Blanch them in boiling water for 5 minutes until softened (you’ll probably need to do this in batches or 2 or 3).
Let them drain on kitchen paper then pat them as dry. Once dried, cut the large middle stalk from each leaf so you’re left with two halves (discard the stalk).
Place 1 heaped tbsp of meat mixture on the widest part of the cabbage leaf then roll it up tucking in the sides then place in a baking dish. Repeat with the rest of the meat mixture and cabbage leaves. Set aside.
To make the sauce, add ½ tbsp of olive oil to a small saucepan, add 1 clove of finely chopped garlic and saute for 1 minute until fragrant. Add the white wine and simmer to reduce by half.
Add the chicken stock and tomato paste, whisk together then simmer for 5 minutes. Pour over the stuffed cabbage rolls, cover with foil and bake in the oven for 35 minutes.
Remove from the oven, uncover and let sit for 5 minutes before serving. Serve with freshly grated parmesan.