Boil a large pot of salted water that can hold the whole cabbage

Core the cabbage in the middle, cutting the core into a cone with a large, sharp knife. Plunge into water and cook over medium heat for 10 to 15 minutes, until the cabbage leaves pull apart with a fork.

Remove the cabbage leaves as you go and lay them on a clean cloth to drain.

Meanwhile, soak the bread in the milk. Chop the onion and mix it with the meats. If the mass does not seem homogeneous enough, mix the whole: bread, meats, onion.

Add to the mixture the well-wrung bread, mustard, 1 egg and 3 tablespoons of olive oil. Add salt and pepper and mix well.

Place some of the stuffing in the cooked cabbage leaf, and roll it up in a second leaf so that the stuffing is well inside.

Place the rolls tightly together in an ovenproof dish. Pour the broth and sprinkle with a spoonful of olive oil. Cover the dish and put it in the oven for 45 minutes at 180°.