Either I screwed up royally making this dish, or this recipe was just simply a disaster to begin with. It looked so promising, especially when I have read that baked cabbage can be quite good. From Fine Cooking's CookFresh Winter 2015, the dish was too salty, too tiring, and overall horrible. I'm not even sure if I want to try to make this again, to see if perhaps I made mistakes, but after rereading it, the saltiness from the polenta was just unforgivable. To make it even saltier, I used the suggested Pecorino Romano, and the saltiness level went through the roof.
Note that you have to caramelize the cabbage for an hour, checking on it every 5 times, which was exhausting for a dish that came out bad.