Technical Stages :

• Remove the outer leaves of the cabbage and blanch it for 15 to 20 minutes in salted boiling water. Drain, refresh. Drain thoroughly.
• Preparing the stuffing :
• Mix the meats, onions, shallots, peeled garlic and parsley. Thin out the leaves of the thyme sprig. Add the eggs. Add salt, pepper, and knead the stuffing to make it homogeneous.
• Gently open the cabbage. Do not break the leaves. Remove the center leaves by cutting their base, remove the central vein. Put those leaves on a cloth in the same order you took them off.
• Once you reach the core, remove it and replace it with a ball of stuffing about the same size. Cover with the leaves, backwards from the order you peeled them.
• Rinse the strainer, dry it and put it on a cloth. Put the cabbage in its center and wrap it with the strainer. Fold up the cloth. Press it to get out as much liquid as possible.
• Sweat the onion and minced carrots in a large pot. Moisten with the broth. Deposit the cabbage and bake in the oven for an hour with the lid on.
• When finished, drain the cabbage, remove the strainer and serve warm.