Stuffed Cabbage with Rosemary Brown Butter and Parmigiano-Reggiano

INGREDIENTS

cut into 4-inch strips 4 oz. thick-cut bacon, thick-cut

1 1/4 lb

2 heads savoy cabbage

Garlic cloves

Rosemary, Leaves from small fresh

Eggs

Kosher salt

Pepper, Freshly ground

3 tbsp

Olive oil

2 cups

Bread crumbs, fresh

4 tbsp

Butter, unsalted

1 cup

Parmigiano-reggiano cheese, grated