Remove the outer leaves from 2 heads of cabbage, halve each head, and drop into salted boiling water. Bring once to a boil and turn into a sieve. Cut out the core, separate the leaves, sprinkle with salt and pepper, and place in a saucepan. Add a piece of ham, 1 carrot, and 2 onions studded with 4 cloves. Cover with bouillon and simmer over a low fire until done. Turn the cabbage into a sieve to drain and [reserve the bouillon]. Transfer the cabbage to a saucepan greased with butter, interlaying with stuffing and strewing with nutmeg. Pour in about 2 spoons bouillon, place a light weight [on top], and set in boiling water to steam. To serve, arrange on a platter and pour on brown sauce.
For the stuffing, clean a young chicken or use 1 ½ lbs veal or beef. Finely chop the meat and pound it in a mortar. Add a French roll soaked in milk and squeezed out, salt, pepper, nutmeg, and 1 spoon butter. Pound thoroughly again and rub through a fine sieve. If the mixture is too thick, add cream or bouillon.