Plunge the cabbage into boiling water. Take out the heart, cut it into ribbons. Mix with it bacon, chopped meat or game, onion, garlic, parsley, herbs, and above all some Grayère and Parmesan cheese - in fact, almost anything. Bind this mixture with egg. Replace it in the cabbage, and tie it up well to prevent the stuffing from escaping. Boil fast till done. Serve with a brown or white sauce, or butter only.