For the lamb (per portion)

• 200 grams (7 ounces) lamb sirloin

• 1 spoon (garden thyme, rosemary, salvia)

• salt to taste

• 50 grams butter

• 15 grams olive oil

• 2 teaspoons sugar

• 30 grams Parmesan

• 1 teaspoon cream

For the cabbage (for five portions)

• 500 grams young cabbage

• 50 grams ginger

• 1 deciliter white wine

• bouillon

• salt

• white pepper

• 1 deciliter milk

• 1 deciliter cream

For the stuffing

• 300 grams rye bread (in half-centimeter slices)

• 1 clove garlic

• 50 grams bacon

• 30 grams onion

• Parsley, salt and white pepper

• Pinch nutmeg

• Lemon peel to taste

• 2 egg yolks

• 2 whisked egg whites

• To prepare the cabbage, cut it into thin noodles and infuse them in hot water. Chop the peeled ginger with the garlic and fry both very lightly in butter, then add the infused cabbage and cook. Add a little water and white wine (you can also add a bit of sugar) and stew it until it is soft and tender. Then add salt, pepper and cream. Leave to reduce.

• To prepare the stuffing, cut the onion finely and fry in butter. Cut rye bread (without crust) into small cubes (approximately 1 centimeter) and cut the bacon in half-centimeter cubes. Then blend everything and sprinkle it into milk with the yolks and mix. Add chopped parsley, salt, pepper, nutmeg, lemon peel and whisked whites. Stir it and put into a bread mold or a deer mold. Cover and bake in a water bath for one hour at 160 C (320 F). Remove and cool, then slice or cut into small triangles, which you can steam or fry quickly in butter.

• To prepare the lamb, remove the membrane from the meat and marinate in herbs for 12 hours. Heat olive oil on high and fry the meat quickly on both sides — it should be uncooked inside. Salt the meat, cut in half and tie vertically with a strip of leek, infused before in hot water. Melt Parmesan with cream and warm gently until the mixture thickens. Put aside and let chill. Put the cold Parmesan mixture on the meat and bake until the cheese gets a tawny color. The meat will be more well-done but should still be pink and juicy.

• Put the meat on a warmed plate. Add a bit of bouillon and cream to the baking juice from the meat, salt and reduce over high heat. Set cabbage and stuffing in a sandwich shape (varying the thickness); add the meat and sauce and decorate with herbs.