Cabbage timbales

For 4 people: 500 g cabbage leaves-soy cream 300 g-2 onions-oil-saffron-breadcrumb-dry white wine-salt-pepper

Blanch for 5 ', the cabbage leaves in boiling salted water, then drain with slotted spoon and lay them out to dry on a towel. Choose 4 leaves, larger whole with which ye will clothe 4 buttered ramequin, leaving them overflowing. Cut into thin strips the remaining cabbage leaves and leave to simmer in a pan with oil and chopped onion; season with salt, pepper and, after 15 minutes, add 100 g of cream and a tablespoon of bread crumbs to the mixture is bound that distribute in the ramequin. Cover bending within the part protruding of cabbage leaves, then dip the ramekins in a hot water bath and put them in the oven for 10 minutes; Meanwhile chop the onion, stewing in her second a bit of water and oil, wet the sauce with a drop of white wine and, when it has evaporated, add 200 g of soy cream, salt and a pinch of Saffron to give color to the sauce. Remove the molds and their trays in the individual plates; drizzle the timbales with saffron sauce and serve immediately, piping hot.