Preheat oven at 400°F.

Tear out all of the big leaves from the Cabbage. Now Blanche the Cabbage by boiling the leaves for 1 min, then remove them and place them into a bowl filled with cold water. Then put them into a colander so that they dry.

Take a Chicken Breast to cover it with parchment paper and then pound the Chicken Breast with a meat tenderizer to further flatten them so that it is easier to roll. Cover them in Plastic Wrap and set them aside in the refrigerator.

Chop the wooden ends of the Asparagus and remove the stems from the Shiitake Mushrooms. Once prepped mince the vegetables.

Sauté Asparagus and Mushroom over Medium High Heat in Beef Tallow until the Asparagus has a vibrant green color.

Now we begin to make the Mousse; cut 1 Raw Chicken Breast into bite-sized pieces. Place in a food processor along with Egg, Heavy Cream, Salt, and Pepper. Puree until the mixture looks smooth.

Add the minced Asparagus and Shiitake Mushrooms to the Mousse. Gently fold in the ingredients so it is evenly mixed together.

Now we assemble; take a Cabbage Leaf, and add the sliced Chicken Breast. Spread a thin layer of Mousse. Roll the Chicken and wrap it with the Cabbage Leaf. Wrap a piece of Bacon around to secure Cabbage Leaf and place on a baking sheet.

Repeat this step until all of them are made into bacon-wrapped cabbage rolls.

In the oven, bake the baking sheet full of the wrapped Chou Farci and let them bake for 10 mins.

In a large shallow pot over Medium High Heat, place the Cabbage Rolls. Pour in the Bouillon Broth and cover with a lid. Let it simmer for 15 mins.

*If the Cabbage Roll can't all fit in at once, just do 4 at a time. Add half of the broth at a time.

Once the Chou Farci is cooked, remove them from the pot. Use the leftover broth and add White Wine. Until the volume has reduced by half, add Butter. Stir until it has thickened into a sauce.

Now it is time to try and plate like we're a fancy chef!

Place the Chou Farci in the center of the plate. Drizzle Pepper on top of it so that it is a line. Now take a spoonful of the White Wine Sauce and drizzle it around the outer part of the plate.

*You do not need to do this part. You can plate however you want and just top it off with the White Wine Sauce and Pepper.