1

Preheat the oven to 350° F. Spread the oil in a 14"x11"x3" baking pan. Add the cabbage, onion, tomatoes, sugar, and half the salt and pepper, and mix well. Cover with foil and bake for 45 minutes, stirring occasionally.

2

Meanwhile, bring the stock to a simmer in a medium-size saucepan over moderate heat. Stir in the rice, reduce the heat to low, cover, and simmer until all the water is absorbed -- 20 minutes for white rice, 35 to 40 minutes for brown.

3

In a large bowl, beat the eggs lightly, then add the beef, 2 tablespoons of the bread crumbs, 1/4 cup of the scallions, and the remaining salt and pepper, and mix well.

4

Cover a 12 x 10 inch sheet of wax paper with the remaining tablespoon of bread crumbs. Pat the beef mixture firmly on top of the crumbs so that the paper is entirely covered; set aside.

5

Mix the cheese, thyme, and remaining scallions into the rice, and spread on top of the beef, leaving a 1-inch border all around.

6

Beginning with a long edge, roll the beef up jelly-roll fashion, pulling off the wax paper as you go. When you reach the end of the paper, pinch the meat together at both ends, enclosing the rice, then pinch the seam to seal.

7

Remove the baking pan from the oven and push the cabbage mixture to the sides with a wooden spoon. Using the wax paper to help lift the beef roll, place it, seam side down, in the center of the pan. Bake uncovered, for 40 minutes. Sprinkle with the parsley just before serving.