Chou farci

Blanch the Savoy cabbage leaves in boiling salted water for 3 minutes, then refresh in ice water and pat dry.

Finely chop the onion, carrot, celery, and garlic, then sweat them in 25g of butter until softened.

Combine the pork, veal, lardons, sautéed vegetables, eggs, breadcrumbs, and parsley in a bowl, seasoning with salt and pepper.