In a large bowl, combine duxelles, onion, ground pork, nutmeg, pepper, cinnamon, salt and thyme. Mix well, cover and refrigerate while you prepare the cabbage.

Remove and discard any damaged outer leaves of cabbage and remove the core. Fill a large bowl with cold water and set it aside. Bring a large pot of water to a boil and add one whole cabbage, cut side down. Wait a minute or two and then use tongs to turn the cabbage over. The leaves will start to separate from the cabbage’s body, but you can use tongs to assist the process. After another two minutes, remove the leaves and plunge them into a bowl of cold water. Repeat with the second cabbage. Remove leaves from the water, drain and dry thoroughly. Use a knife to notch the bottom of each leaf to remove the tough central core.

To fill the cabbage rolls, lay out a cabbage leaf and add two tablespoons of filling to its centre. Carefully bring the bottom edges of “the cabbage roll inward, then the sides and roll toward the top of the leaf. Place in a casserole dish, cut side down. If freezing for later use, lay them out on a parchment-lined baking sheet, freeze for 1 hour, then add to a freezer bag.

To cook cabbage rolls, pour in enough stock to come about half-way up the sides of the rolls. Spoon over tomato pasatta to make a thin covering. The amount will depend on how many cabbage rolls you make at one time.

Cover the casserole dish and bake at 350 F for 45 minutes. Allow to cool slightly before serving. If cooking from frozen, follow the same process, but cook for 1 hour.