Step 1

Combine sauce ingredients in a large bowl and set aside.

Step 2

Place cabbage in a bowl with the core facing up and remove the core and center of cabbage, leaving a 1-in. shell. Discard core the chop and chop the cabbage leaves you removed from the center, set aside.

Step 3

Heat a large skillet over medium heat and add oil.

Step 4

Cook onion, garlic, and 1 cup of chopped cabbage until tender, 4-5 minutes.

Step 5

Remove from the heat and cool slightly.

Step 6

In a medium bowl, combine beef, onion mixture, Worcestershire sauce, 1 cup of sauce, rice, egg, salt and pepper, dried Italian herbs, rosemary.

Step 7

Spoon mixture into the prepared cabbage shell.

Step 8

Place cheesecloth in the bowl of the cabbage, big enough to cover the cabbage, and place the cabbage on top of it.

Step 9

Gather cheesecloth around the cabbage and twist it tightly to securely enclose the cabbage leaves and filling.

Step 10

Place 1 cup of broth, remaining chopped cabbage, and remaining sauce in a Dutch oven and mix well.

Step 11

Add the stuffed cabbage, with twisted cheesecloth facing down. Bring to a boil over medium heat. Reduce heat and simmer, covered, until whole cabbage is tender and a thermometer inserted in the middle of the cabbage reads 165 degrees F, about 1 to 1-1/4 hours.

Step 12

Remove cabbage and discard cheesecloth. Place cabbage on a serving platter.

Step 13

Combine the cornstarch and remaining 1/4 cup water until dissolved and add to the mixture in the Dutch oven.

Step 14

Bring to a boil, stirring constantly, and boil until thickened, about 2 minutes.

Step 15

Cut cabbage into wedges and serve topped with sauce and Parmesan cheese. Sprinkle with fresh thyme and oregano leaves on top.