Remove six outer leaves from each cabbage.
Boil the leaves in salted water for four minutes then chill in cold water.
Discard the central ribs of the blanched leaves and set aside.
Shred the remaining cabbage and boil in the same water for eight minutes before draining.
Fry the bacon in 25g of butter until golden over high heat.
Sauté the onion, garlic, and thyme in another 25g of butter until soft.
Stir the shredded cabbage into the onion mixture.
Combine the mixture with Roquefort, mascarpone, and pine nuts, then season and divide into 12 portions.
Line each whole cabbage leaf with a slice of Parma ham.
Place a portion of stuffing on the ham and fold the cabbage into a parcel.
Coat each cabbage package in seasoned flour.
Fry the parcels in the remaining 25g of butter until golden on all sides.
Serve the stuffed cabbage leaves warm.