Carefully remove the outer leaves from the 3 heads of cabbage. Cook the cabbage leaves in lightly salted, boiling water for about 5 minutes, then immediately plunge them in ice water and pat them dry. Heat the butter in a pan over medium heat and dunk the blanched cabbage leaves in the melted butter. Line a bundt pan with the colorful cabbage leaves.
Combine the ground beef, cheddar cheese, salt, pepper, hard-boiled eggs, marinated red onions, garlic & herb cream cheese, and potato starch.
Spoon the ground beef mixture into the bundt pan and press it down. Place 5 boiled potatoes on top of the ground beef mixture and use a glass or bottle to smash them down. Brush some of the leftover melted butter from the pan over the smashed potatoes.
Transfer the bundt pan to a preheated oven and cook at 325°F for 1½ hours. Flip the warm bundt pan over onto a serving platter and gently remove the bundt pan to serve.
