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Bring a large saucepan with 4 quarts of salted water to a boil with the bay leaves. Add the barley, and simmer until about halfway cooked (tender on the outside but still with a bite in the center), 25 to 30 minutes. Drain well.
Heat a large Dutch oven over medium heat. Add the olive oil, and crumble in the sausage. Cook, breaking up the sausage with a wooden spoon, until it’s browned, 3 to 4 minutes.
Add the onion and thyme, and cook, stirring occasionally, until the onion begins to wilt, about 4 minutes.
Add the cabbage and season with 1 ½ teaspoons salt and the peperoncino. Cover, and cook, stirring occasionally, until the cabbage wilts, about 5 minutes.
Add the drained barley, and cook and stir, uncovered, about 2 minutes.
Add the wine, bring to a simmer, and cook until it’s absorbed.
Add stock to cover. Simmer, stirring occasionally, until the liquid is almost absorbed. Continue adding stock as needed until the barley is cooked and the cabbage is tender, 15 to 20 minutes more.
Remove the barley from the heat. Add the butter pieces and parsley, and mix vigorously to incorporate them.
Stir in the grated cheese, and serve.