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Shear the cabbage down into springy tendrils, working your way around the core.
Push onions and garlic to their tender limits in a lot of olive oil until deep gold.
Add the cabbage and a tiny splash of vinegar, then leave it be and stir infrequently.
Let it relax, stew, and sweeten for about an hour and a half.
Warm up your stock, add the much-diminished pile of cabbage, and stir in short-grain rice.
As the rice simmers, it lets off starch and plumps the broth.
At the very end, beat in butter and Parmesan.