1. Blanch the cabbage in a pot large enough to hold it, with the core side down. When the leaves are softened, spread them open a bit with a spoon. When the cabbage begins to open up easily, remove it from the water, refresh in cold water, drain and place on a cutting board (it will collapse).
2. Spread out the leaves, laying them flat, without detaching them from what is left of the core. They are now ready to be stuffed. Cut out the centre of the core, chopping it coarsely and adding it to the stuffing. Replace it with a ball of the stuffing. Lift up a few leaves to surround it, replacing them in their natural position.
3. Around this ball, place a thin layer of the stuffing and cover with more leaves. Repeat the procedure until the stuffing and leaves are used up, taking care to retain the cabbage's original shape.
4. The final layer of leaves will be thicker. The cabbage by now should have more or less regained the size and shape it had before being blanched.
5. Tie it up in a tight grid of string or else wrap in a piece of gauze.

Cooking

1. Line a large casserole or Dutch oven with pork rind and add the garnish ingredients.
2. Place the cabbage in the centre of the casserole. Add a generous amount of broth and place in the oven to cook for several hours at a bare simmer.
3. Serve in a deep dish, with the sauce reduced to a thick coulis, cut into slices and surrounded by the seasoning ingredients (except the bouquet garni). Serve on hot plates.