Stuffed Cabbage with Bacon and Eggs

Preparation

1. Lightly fry the bacon in a pan with a little oil for about 3-4 minutes, until golden brown. Set aside.
2. In a bowl, place the bread cut into small cubes, whole eggs, minced garlic and parsley, fried bacon, a bit of black pepper, and mix all the ingredients well until fully integrated. Store in the refrigerator.
3. Carefully separate the cabbage leaves so they remain whole. Wash them well under the tap.
4. Boil a large pot of water and blanch the cabbage leaves for 1-2 minutes.
5. Immediately cool the blanched leaves in a bowl of very cold water to stop the cooking process. Drain in a colander.
6. Line a colander with the cotton mesh bag, ensuring it completely covers the interior.
7. Place a first layer of cabbage leaves around the entire container, ensuring the leaves slightly overlap.
8. Add 3 or 4 more layers of cabbage leaves, pressing gently to make it compact.
9. Fill the cabbage with the mixture from the bowl, keeping a small layer of cabbage on top to cover the filling.
10. Pull the edges of the mesh bag upwards, forming a tightly compressed round cabbage ball.
11. Twist the bag to compress the cabbage further. Once well compressed, tie it with a flat knot that can be easily undone.
12. Bring the vegetable broth to a boil in a pot, preferably one that is taller than it is wide.
13. Place the bag with the stuffed cabbage into the pot with the broth.
14. Cover the pot with aluminum foil and place the lid on top to seal better.
15. If using a regular pot, the cabbage may not be completely covered by the broth. We will ensure that as little steam as possible is lost during cooking by covering it well.
16. Cook for about 20 minutes over medium heat.
17. Drink the broth like a consommé or, if you prefer, you can bring it back to a boil with some pasta as a first course.
18. Serve the cabbage as a second course, cut into individual portions.