Stuffed cabbage Auvergne style

Put a large pot filled with water to boil.
Meanwhile prepare the cabbage by removing the large leaves 1 by 1.
Keep the heart of the cabbage.
Rinse all and "blanch" all (3 min in boiling water).
Drain and cool immediately in cold water to block further cooking.
Hand squeeze the leaves and heart to remove as much water as possible.
Keep the leaves flat.

Chop the heart of the cabbage and mix it with the meat.
Rinse, dry and chop the parsley.
Peel and chop the onions.
Add the parsley and onions to the meat.
Salt (about 8 g per kilo of stuffing), pepper and put the allspice in the mixture.
Mix well this stuffing.

Prepare the cabbages:
Make 4 identical balls of stuffing.
Wrap them with cabbage leaves (using the natural shape of the leaves around the meat).
Tighten/press as much as possible within your hand.
Then tighten the stuffed cabbages one by one in a cloth, to mold them well.

In a cocotte with hot butter, brown the cabbages without letting them stick.
Deglaze with the white wine, then simmer over low heat for at least 1 hour with a lid.

If you don't have allspice, you can replace it by your own mix of ginger, clove, pepper and nutmeg. The meat can also be replaced by duck confit with a bit of foie gras and some pistachios.
This dish can also be prepared as a single whole cabbage to be shared between guests. But cooking takes a longer time, and sharing is more complex.
Remove the first external leaves of the cabbage. You can eventually bridle the small cabbages. If you do so, remove the strings before serving.