Preheat the oven to th 6 (180°C). Separate the first leaves from the cabbage. Keep the heart whole. Blanch the leaves for 5 minutes in salted boiling water and the heart for 15 minutes. Drain.
Wash the rice well. Pre-cook it for 10 minutes in twice its volume of broth.
In a bowl, beat the eggs with the pepper and nutmeg. Add the cabbage heart and chopped belly, oil, parmesan and rice. Mix everything well. Place a large spoonful of stuffing on a sheet placed on two other sheets in a fan shape. Fold over carefully and tie. Make 3 other stuffed animals in the same way.
Line a casserole dish with the rest of the green leaves. Add the bouquet garni. Store the stuffed stuffed tightly and cover with broth.
Cover, cook for about 1 hour 30 minutes in the oven.
Reduced broth will be smooth.
Serve hot
