Plunge the cabbage into
boiling water and leave it for 5 minutes. Open it leaf by leaf, take
away the inside and put the filling in its place, made up of the
chopped onion, carrot and celery, which has been browned. Add two
spoonfuls of the hyssop and the crumbled duck or chicken legs.
Heat 2 spoonfuls
of oil in a big non-stick saucepan and throw in the pig rind and
cloves of garlic. Lay down the cabbage on top, moisten it with the
stock and leave it to cook at a medium heat for a couple of hours.
Put it on a
shallow dish and cover it with the cooking juices, which have been
reduced and strained.