Combine sauce ingredients in a large bowl and set aside.

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.

Heat a large skillet over medium heat and add oil.

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

Remove from the heat and cool slightly.

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

Spoon mixture into the prepared cabbage shell.

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

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

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

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 1-¼ hours.

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

Combine the cornstarch and remaining ¼ cup water until dissolved and add to the mixture in the Dutch oven.

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

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