Veal Cannelloni with Camembert Rosé Sauce - Catelli Brothers

Ingredients

• 3 tablespoons olive oil
• 3 shallots, chopped
• 1 Savoy cabbage, finely chopped
• 1 1/2 pounds ground veal
• 2 1/2 cups dry white wine
• 10 ounces Camembert cheese, rind removed
• 1 tablespoon fresh thyme leaves
• 1 cup bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 12 commercially prepared cannelloni shells