Slice the cabbage finely and sauté together with coriander, honey and cider vinegar until soft and tender. Set aside to cool. Chop the melon, 2 slices of Parma-Ham, and mix together with cream cheese and parsley. Season to your liking. Lay out the veal slices and Parma-Ham on top, spoon a knob of cheese mix and a knob of red cabbage. Roll to form involtini. In a frying pan add onions, garlic, rosemary until cooked, add Marsala wine and stock. Reduce for fifteen minutes and transfer to an oven proof dish, add veal involtini, cover and bake for an hour in a preheated oven at 180`c. Bring out of oven and transfer the sauce, remaining juices and onions to a sauce pot. Liquidize or blend all the contents and reduce on a medium heat for ten minutes, once thick enough, add cream to mellow and season to your liking. Serve hot on mash potatoes.