Stuffed Cabbage Rolls

Rinse the grains in a colander under cold running water. Place the grains in a large bowl and cover with warm water and soak overnight. Drain in a colander and set aside.

Rinse the thyme and shake dry; finely chop. Heat the oil in a large skillet, saute the onions until soft and translucent, about 5 minutes. Add the garlic, thyme, grains and tomato paste; saute for 3 to 4 minutes. Add canned tomatoes and vegetable stock; season lightly with salt and pepper. Simmer gently on low heat for about 30 minutes, until the grains are tender and the liquid is almost completely absorbed. Let cool.

Meanwhile, rinse the cabbage and trim the stalk that runs down the center. Bring a large pot of salted water to a boil, and blanch the leaves for 3 to 4 minutes or until the leaves are pliable. Plunge the leaves into ice cold water and place them on paper towels to dry.

Preheat oven to 350º F. Coat an ovenproof casserole dish with butter.

On a clean work surface, arrange two cabbage leaves so that they overlap one another. Spoon the grain mixture on the lower 1/3 of the cabbage leaves and sprinkle with grated cheese. Fold in the edges and roll. Place in the prepared pan seam side down. Repeat the process with the remaining leaves. Drizzle cream over the cabbage rolls and sprinkle with remaining cheese and cayenne pepper.

Cover with foil and bake in preheated oven for 35 to 40 minutes. Remove foil and place under broiler for s 2 to 3 minutes or until golden brown.