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Wrap the cabbage in plastic wrap and place in the freezer overnight or until frozen solid. Remove from freezer, place in a bowl and allow to thaw. You can also use the defrost function on your microwave to quickly thaw the cabbage.
To a bowl add all the remaining ingredients except for the grated parm, sauce and the balsamic reduction. Mix well.
Preheat oven to 375F
Carefully peel 10 leaves from the thawed cabbage. Add a meatball sized portion of the raw meat mixture to each leaf and wrap as shown.
Add the sauce to a 10 inch skillet and nestle the cabbage bundles in the sauce. Cook for 30 minutes, remove from oven, top with grated parm and return to oven to cook for 20 minutes more.
Finish with balsamic reduction and enjoy!