Wash cabbage, plunge it in boiling water for 10 minutes, take off and dry. Loosen the cabbage leaves, cut off stump.

To make stuffing, chop 2 onions and sautee in 1 tablespoon butter. Mince mutton, mix with fried onion and soaked in milk bread, season with salt and pepper. Stuff the cabbage.

Melt the rest butter in a pan. Put the stuffed cabbage in the pan, pour with stock, add cut into quarters carrot and the rest onions, chopped greens, add salt and pepper. Bring to a boil, then reduce heat and braise for 2 hours.

Cut the cabbage into halves before serving, garnish with greens, potato or rice.