Braised Lettuce

This is a recipe that we learned awhile ago, and it's mega bacon amazingness. I'll post the recipe like I learned it but I would like to try to do it with cabbage leafs cause they will hold up better. The lettuce gets fragile after it's blanched. But these are actually delicious when done well. It's all in the seasoning of the stuffing.

Ingredients
8 oz bacon
4-6 pieces of boston lettuce
3 cloves of garlic (finely chopped)
3 shallots (finely chopped)
1/4 oz. parsley (finely chopped)
3 oz. butter
1/2 onion diced
1/2 carrot diced
5 oz. bread crumbs
1 egg
1 pt. chicken stock

Method
In a pot of boiling water, quickly dip the lettuce leaves then remove and place in ice water to stop the cooking process, then carefully spread out on a flat surface. For the filling, cook all the bacon until crisp. Take some out and reserve for the braising base. In the same pan, sweat 1/2 of the garlic and 1/2 of the shallots in the bacon fat, then add the bread crumbs. Remove from heat and let cool before adding the egg so it doesn't cook the egg. Place a small amount of filling on top of each leaf of lettuce and roll as tightly as possible. Let stand. In another pan melt some butter and sweat the onion, carrots, reserved bacon, the rest of the garlic and shallots. Form a small mound in the center of the pan and pour the chicken stock around it. place the lettuce wraps on top of the mound and cover. simmer for 5-8 minutes just so the egg in the filling cooks. Remove the lettuce wraps and keep warm. Strain the vegetables and reserve both in a clean pan. Simmer and reduce the stock to form a light sauce. When ready to serve, place a small amount of veggies on a plate with a lettuce wrap on top. Spoon reduced stock over the top and chow down.