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1
Carefully cut away the bottom center core of the cabbage.
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2
Pull off and discard any tough or blemished outer leaves.
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3
Bring enough water to the boil to cover the cabbage when it is added.
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4
Drop the cabbage into the water and cook, turning occasionally, about 10 to 15 minutes.
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5
Drain the cabbage and run it briefly under cold water.
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6
Place the cabbage cored side down to drain further.
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7
Meanwhile, cut away the cores of the tomatoes.
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8
Cut the tomatoes into one-half-inch cubes.
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9
There should be about three cups.
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10
Set aside.
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11
Heat the oil in a heavy skillet and add the two cups of finely chopped onions and two teaspoons of the garlic.
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12
Cook, stirring, until the onions are wilted.
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13
Sprinkle with one-half teaspoon of the thyme and add the cloves.
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14
Cook, stirring occasionally, about five minutes.
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15
Scrape the mixture onto a plate and let cool.
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16
Preheat the oven to 375 degrees.
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17
Put the pork in a large mixing bowl and add the parsley, bread crumbs, eggs, salt and pepper.
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18
Add the cooled onion and garlic mixture and blend thoroughly with the hands.
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19
Lay out a rectangle of cheesecloth of double thickness measuring about 17 by 24 inches (folded measure).
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20
Place one of the large outer leaves, rounded side up, just off center with the stem pointing outside.
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21
Add a second leaf, the leaf ends slightly overlapping.
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22
Add a total of eight leaves, the leaf edges overlapping to form a circle.
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23
Add two cups of the pork mixture to the center of the leaves and spread it out slightly.
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24
Cover with a second layer of six fairly large leaves, stem point outside and with the leaf edges overlapping.
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25
Add two more cups of the pork mixture to the center and spread it out slightly.
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26
Add a third layer of leaves, edges overlapping, and the remaining pork mixture.
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27
Bring up the edges of the cloth rectangle and pull tightly to reassemble the mass into a large cabbage shape.
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28
Twist the ends of the cheesecloth bag tightly and tie tightly with string.
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29
Cut off the excess cheesecloth ends.
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30
Heat the butter in a heavy casserole large enough to hold the stuffed cabbage comfortably without crowding.
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31
Add the one and one-half cups of coarsely chopped onions, celery, bay leaf and remaining one-half teaspoons of garlic and thyme and cook briefly until the mixture is wilted.
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32
Add the tomatoes and allspice, salt and pepper.
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33
Bring to the boil and cook about one minute.
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34
Add the wine and broth.
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35
Put in the stuffed cabbage, tied side down, and cover closely.
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36
Bring to the boil and simmer one and one-half hours or until the internal temperature reads 170 degrees.
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37
Remove the cabbage from the casserole.
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38
Cut away and remove the cheesecloth bag.
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39
Line a mixing bowl with a sieve and pour the liquid and solids from the casserole into it.
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40
Strain, pressing the solids to extract as much liquid as possible.
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41
Reheat this sauce.
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42
Cut the cabbage into pie-shaped wedges and serve with the hot sauce.
