Gołąbki (Polish stuffed cabbage)

Instructions

1. Remove the core from the cabbage, plunge it whole into boiling salted water for 8 minutes, then gently detach the large leaves and drain them.
2. Cook the rice in salted water for 12 minutes. Drain it.
3. Fry the chopped onion in the oil until translucent, then mix it in a bowl with the meats, rice, egg, paprika, garlic, salt and pepper.
4. Cut out the thick central rib of each leaf, then place about 2 tablespoons of filling at the base.
5. Roll the leaf by folding in the sides, then wrap it over itself to form a tightly closed parcel.
6. Arrange the gołąbki snugly in a casserole, seam side down. Pour over the tomato passata diluted in the stock and season with marjoram.
7. Cover and bake at 180 °C (gas mark 6) for 1 h 15, until the meat is cooked through. Serve with the potatoes.