Stuffed Cabbage

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3 garlic cloves minced

2 cups strong beef stock

1 cup tomato sauce

1 tablespoons sweet paprika

2 large heads cabbage (outer leaves for rolling, inside leaves for stuffing)

Stuffing:

1 1/2 pounds ground beef

1 1/2 cups barley, cooked in beef stock according to package instructions

1 large onion, minced

4 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon sweet paprika

1 large egg

Sauce:

2 tablespoons olive oil, plus 1 tablespoon canola oil

1 large onion, coarsely chopped