4 spring cabbage leaves, taken from the soft inner leaves
1 onion, thinly sliced
1 tsp roughly chopped flat-leaf parsley
1 small potato, dicedΜύ
2 tbsp olive oil
vegetable oil, for frying
105g/3Β½oz unsalted butter
30g/1oz Bleu d'Auvergne cheese, sliced
30g/1oz Salat Traditional or Salers French cheese
3 free-range eggsΜύ