Pour cabbage leaves with salted water and cook for 5 minutes under a lid at full power. Drain the broth.

Slice fish, salt, pepper, season with marjoram. Put fish slices on the cabbage leaves, shape wraps.

Cut lard into cubes, mix with chopped onion and heat for 2 minutes at full power.

Put the wraps over the lard, pour with 1 cup of water, wine, sprinkle with lemon juice and stew under a lid for 12 minutes at full power.

Serve the wraps on lettuce leaves.