In a large nonstick skillet, sauté the chopped shallot, carrot, celery, and garlic for a few minutes. Add the chopped cabbage core. Stir with a spoon, season with salt, black and white pepper, and allspice. Cook for about 10 minutes, covered but leaving a small gap for steam to escape.

When cooked, transfer the filling to a large bowl to cool (it's fine if it stays a little warm). Taste and adjust salt if needed (I added 3 teaspoons).

As soon as you remove the leaves from the boiling water, plunge them into cold water to stop the cooking and keep their bright green color. Once cooled, drain and pat dry if needed.

On a tray or cutting board, cut away the thick central stem from each leaf (it will still be tough even after cooking).

Finish the filling by mixing in the diced provolone, grated Parmesan or Pecorino, the 2 eggs, nutmeg, and a bit of breadcrumbs if needed.

Pour a little olive oil into the bottom of the baking dish. Lay each leaf flat, closing the cut where the stem was, and add enough filling (about 3.5–5 oz, or 100–150 grams), depending on the size of the leaf.

Start rolling: make one turn, fold the sides in, then finish rolling and place the finished roll seam-side down in the oiled baking dish. Arrange all the rolls this way.

Sprinkle the rolls with a little cheese and/or breadcrumbs and drizzle with olive oil. Bake at 430°F (220°C) for 20–30 minutes, or until golden brown. (If you have leftover filling, you can shape it into meatballs and bake them alongside the rolls.)

Serve with a few slices of bread. Enjoy! It's easier than it sounds.