Preheat the oven to 425 degrees. Cut a pocket down to the bone in each chop, and pound with a meat mallet to flatten slightly and even them out. Combine the fontina, Grana Padano, and scallions in a small bowl; remove and reserve about 1/2 cup for the topping. Separate the remaining cheese mixture into four portions. Compress the portions a little, and stuff them into the pockets in the chops. Seal closed with toothpicks. Season with 1/2 teaspoon salt and several grinds of pepper.

Heat the olive oil in a heavy-duty roasting pan over medium heat. Spread the flour on a plate. Dredge the chops lightly in flour. Add them to the roasting pan, and brown on both sides, about 3 minutes per side. Remove them to a plate. Add the butter and sage to the pan. Once the sage is sizzling, add the cabbage, and toss to coast it in the oil. Season with 1/2 teaspoon salt and several grinds of pepper. Let the cabbage wilt for a minute or two; then add the wine. Simmer to reduce the liquid by half. Add the stock, and bring it to a simmer. Nestle the veal chops in the pan. Cover with foil, and bake for 15 minutes. Uncover, and sprinkle with the reserved cheese mixture. Continue to bake until the chops are cooked through and the cabbage is tender, about 20 to 25 minutes more, and serve, removing the sage sprigs.