Peel the garlic and chop together with the sage and parsley. Mix with a fork in a bowl with the ground beef until combined. Form into small cylinders approximately 1 ¼ inches long and ¾ inch in diameter.
Separate the Savoy cabbage leaves and rinse. In a pot of boiling salted water, blanch the cabbage leaves for a few minutes. Remove, dry with a towel and wrap around the formed meatballs.
Heat the oil in a pan over medium heat. Add the cabbage rolls, and season with salt and pepper to taste. Lightly brown for one minute, then add the wine.
After the wine cooks off, cover and finish cooking for another 15 minutes, adding a small amount of hot water if the rolls are too dry. Remove from heat and serve hot.