Instructions
Follow the steps and taste along the way.
Parcook the rice
Put the rice in a small saucepan, add 180 ml of water, and bring to a boil. Cover and simmer over low heat for 10 minutes, then remove from the heat and leave covered for another 5 minutes. The rice will be partially tender; let it cool for a little while before using it in the filling.
Soften the cabbage leaves
Bring 2 l of water to a boil in a large pot. Blanch the leaves two at a time for about 2 minutes, until softened and flexible without breaking. Remove them with a slotted spoon and let them drain. Carefully trim the thick part of the central rib on each leaf so it lies flat.
Prepare the meat filling
Finely chop the onion and crush the garlic. Heat the oil in a frying pan and cook the onion for 5 minutes, until softened and lightly golden around the edges. Add the garlic, stir for 30 seconds, then remove the pan from the heat. In a bowl, combine the ground pork, cooked rice, onion mixture, 5 g of salt, black pepper, and marjoram.
Roll the cabbage and prepare the sauce
Place about one-eighth of the filling on each cabbage leaf. Fold the bottom edge over the meat, tuck the sides inward, and roll the leaf up tightly. Arrange the rolls seam-side down in a baking dish. In a bowl, mix the passata, stock, vinegar, smoked paprika, and the remaining 2 g of salt.
Bake the rolls in the sauce
Pour the sauce evenly over the rolls. Cover the baking dish tightly with a lid or aluminum foil and bake in an oven preheated to 180 °C for 40 minutes. Then uncover and bake for another 10 minutes, until the sauce has thickened slightly and the tops of the rolls are lightly browned.
Finish and serve
Finely chop the parsley and sprinkle it over the baked rolls. Let the dish stand for 5 minutes before serving so the filling can set. Serve two rolls per portion, spooning tomato sauce over them.
