Step 1

To prepare the cabbage for stuffing, fill a large pot with water (the pot needs to be big enough to accommodate the entire head of cabbage)

Step 2

Bring water to a boil and liberally salt it

Step 3

Meanwhile, pull off the very large outer leaves of the cabbage and discard

Step 4

Using a paring knife, remove as much of the core of the cabbage as possible (really dig it out while still maintaining the whole cabbage shape)

Step 5

Carefully place the cabbage in the boiling water and boil for 5 minutes

Step 6

Dry and cool the cabbage on kitchen towels

Step 7

(While you are waiting for the cabbage to cool, you can prepare the stuffing)

Step 8

Once the cabbage is cool, working with the core-side up, separate leaves as much as possible while maintaining the cabbage's shape

Step 9

You are making spaces to hold the stuffing in between the leaves

Step 10

For the stuffing, heat a Dutch oven over medium heat with EVOO, 2 turns of the pan, and melt butter into oil

Step 11

Add onions, parsley, salt and pepper and stir 2 minutes

Step 12

Add garlic and stir, then add the ground meats, more salt and pepper and the sage, rosemary and nutmeg

Step 13

Remove from heat

Step 14

Place meat in a bowl and cool

Step 15

Add the par-cooked rice to the meat and combine with egg and Worcestershire

Step 16

To stuff the cabbage, with the core side up, place some filling between the separated leaves, pushing it as far down as you can and in as many spaces as you were able to create

Step 17

Do this until you have used all the stuffing

Step 18

Lay the cheesecloth in a single layer on your work surface

Step 19

Gather up the stuffed cabbage and transfer to the cheesecloth core-side down

Step 20

Wrap the cheesecloth up and around the cabbage, then gather the 4 corners at the top of the cabbage and twist to create a tight cabbage package

Step 21

Tie the twisted cheesecloth tightly with kitchen twine

Step 22

Set aside and prepare the cabbage cooking base

Step 23

Preheat oven to 350°F, with rack at center

Step 24

To cook the stuffed cabbage, melt the butter in a large Dutch oven over medium heat, add onions, carrots, celery, garlic, bay, salt and pepper and sweat a few minutes, partially covered

Step 25

Listicle: 5-Quart Cast Iron Dutch Oven Add stock, then place the cabbage in center of pot, cover and bake 2 hours

Step 26

Remove the cheesecloth and string from the cabbage, place on platter and cut wedges to serve