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1
Discard the tough outer cabbage leaves. Using a small pointed knife to help disengage the leaves, gently separate the remaining leaves from the stalk.
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2
In a stockpot, bring 6 quarts of salted water to a boil. Add the cabbage leaves and return to a boil. Boil until the leaves are semisoft, about 10 minutes.
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3
Drain the cabbage in a colander set in the kitchen sink and let cool while you make the ground pork stuffing.
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4
In a large nonstick skillet, heat the oil over medium heat and brown the ground meat for 2 minutes; add the onion, garlic, tomato paste, and tomato sauce and stir. Sprinkle with salt, freshly ground pepper, and hot pepper flakes. Cover and simmer over low to medium heat for 10 minutes, stirring occasionally to make sure it's not sticking to the bottom of the pan.
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5
Set aside 2 tablespoons of grated cheese. Using a wooden spoon, whisk the egg into the ground meat with the remaining cheese.
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6
Preheat the oven to 400 degrees.
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7
Organize the cabbage leaves into three piles. Layer 1/3 of the cabbage leaves in a buttered 3-quart rectangular or oval ovenproof baking dish. Sprinkle with salt and spread half the ground meat over the cabbage. Layer another 1/3 of the cabbage leaves over the stuffing and add the remaining meat stuffing. Cover with the remaining cabbage leaves.
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8
Pour the white sauce over the cabbage and sprinkle with reserved cheese. Cover the dish with parchment paper.
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9
(At this stage you can wait several hours before baking it. You may want to turn off the oven unless you're using it for something else!).
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10
Bake the casserole in the middle of the oven for 15 minutes; discard the parchment, and continue cooking uintil the cheese browns slightly.
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11
Serve piping hot.
