Preheat the oven to 180°C (thermostat 6). Separate the outer leaves from the cabbage, keeping the heart whole. Blanch the leaves for 5 minutes in boiling salted water and the heart for 15 minutes. Drain well.
Rinse the rice thoroughly and pre-cook for 10 minutes in twice its volume of broth.
In a bowl, whisk the eggs with pepper and nutmeg. Finely chop the cabbage heart and pork belly, then add to the bowl with the oil, Parmesan, and rice. Mix well.
Place a large spoonful of stuffing on one leaf supported by two others in a fan shape. Fold carefully and tie with string. Repeat to make 4 stuffed cabbage rolls.
Line a casserole with remaining leaves. Add bouquet garni. Arrange rolls tightly and cover with broth.
Cover and bake for 1 hour 30 minutes. The reduced broth forms a smooth sauce.
Serve hot.
