Directions

1. Bring a large pot of water to a boil. Meanwhile, using a sharp knife, remove and discard bottom core and stem of each cabbage. Gently peel away outer leaves from each cabbage, using a paring knife to separate the leaves from the core, until you have 10 to 12 leaves total; reserve cabbage hearts. Quickly rinse if there is dirt in the leaves. Fill a large bowl with ice water; set aside. Add cabbage leaves and 2 tablespoons salt to boiling water in pot; cook until softened and pliable, 2 to 3 minutes. Turn off heat. Using tongs, remove leaves from boiling water, and submerge in ice bath to stop the cooking process. (Don’t empty the pot of water.) Drain leaves, and transfer to a platter or baking sheet lined with a clean towel to dry.
2. Thinly shred reserved cabbage hearts to equal about 6 cups; reserve remaining cabbage for another use. Melt 1/2 cup butter in a large saucepan over medium-high. Add onion; cook, stirring often, until translucent, about 2 minutes. Add shredded cabbage and remaining 1 teaspoon salt; cook, stirring occasionally, until cabbage softens, about 10 minutes. Stir in thyme, parsley, cracked pepper, and allspice. Transfer mixture to a large bowl; let cool slightly, about 5 minutes. Add crushed crackers, eggs, and 1/2 cup Parmigiano-Reggiano; stir gently until combined. To keep cracker crumbs differently sized, do not overmix.
3. Line a medium (cabbage-size) bowl with a lint-free linen towel or 2 layers of cheesecloth with several inches draping over edges of bowl. Begin layering the cabbage leaves in bottom of bowl with tops of leaves pointing toward bottom of bowl, layering them so bottom stem ends drape over rim of bowl. (They will hang halfway over the side.) Start with darker green leaves on the bottom, as this will be the presentation side of the cabbage. Continue layering the leaves until all of the leaves have been used.
4. Place shredded cabbage–cracker filling in center of layered cabbage leaves in bowl, pressing down and shaping filling into a ball. Then begin folding the leaves over the top of the filling, working up and around the filling to cover. (It should begin to look like a whole cabbage.) Lift the sides of the towel or cheesecloth up and twist, squeezing to form a tight ball. Use excess towel or cheesecloth to tie into a knot. Alternatively, secure and tie using kitchen twine. If you want to make the cabbage ahead of time, the cabbage can be prepared cabbage through this point, then covered and refrigerated up to 8 hours or overnight.
5. Return the pot of cabbage cooking liquid to a boil. Place tied cabbage in boiling water, and boil 15 minutes. Using tongs, transfer cabbage from water to a colander or kitchen towel; let cool 5 minutes.
6. Preheat oven to 375°F. Cut remaining 1/4 cup butter into small cubes, and place in a round or oval baking dish, a cast-iron skillet, or a high-sided 9- x 13-inch baking dish. Untie cabbage, and remove from towel; place cabbage, seam side down, in baking dish. Roast in preheated oven until cabbage has started to turn brown and crispy, about 40 minutes, basting with butter in baking dish every 10 minutes. Remove from oven. Place rosemary sprigs on top of cabbage, and baste again to coat rosemary in butter. Return to oven, and roast at 375°F until rosemary has started to brown and crisp, about 10 minutes. Remove from oven; spoon browned butter from baking dish over top. Sprinkle cabbage with remaining 2 tablespoons Parmigiano-Reggiano. Let cool 5 minutes. Slice cabbage into wedges (similar to a pie). Drizzle evenly with balsamic vinegar, and serve.
7. Remove from oven. Place rosemary sprigs on top of cabbage, and baste again to coat rosemary in butter. Return to oven, and roast at 375°F until rosemary has started to brown and crisp, about 10 minutes.
8. Remove from oven; spoon browned butter from baking dish over top. Sprinkle cabbage with remaining 2 tablespoons Parmigiano-Reggiano. Let cool 5 minutes. Slice cabbage into wedges (similar to a pie). Drizzle evenly with balsamic vinegar, and serve.