Instructions
Follow the steps and taste along the way.
Cook the rice
Rinse the rice, place it in a small saucepan, and add 240 ml of water. Bring to a boil, cover, and simmer over low heat for 12–14 minutes, until the rice has absorbed the water and is tender. Remove from the heat and leave covered.
Soften the cabbage leaves
Bring 1,500 ml of water to a boil in a large pot. Blanch the leaves in batches for 2–3 minutes, until they can be bent without cracking. Remove them with a slotted spoon and leave to drain. Trim the thick central ribs until they are level with the leaf.
Prepare the filling and sauce
Preheat the oven to 190 °C. Heat the olive oil in a frying pan and cook the onion for 4–5 minutes, until softened and lightly golden at the edges. Add the garlic and sweet paprika, stir briefly, then remove the pan from the heat. In a bowl, combine the mixture with the cooked rice, ground turkey, marjoram, black pepper, and 2 g of salt. In a separate bowl, mix the passata, 120 ml of water, apple cider vinegar, and the remaining 2 g of salt.
Roll the cabbage leaves
Place approximately 50 g of filling on each cabbage leaf, near the wider end. Fold the sides inward and roll the leaf up tightly. Arrange the rolls seam-side down in a baking dish approximately 30 × 20 cm.
Bake in the tomato sauce
Pour the sauce evenly over the rolls. Cover the dish tightly with aluminum foil and bake for 25 minutes at 190 °C. Remove the foil and bake for another 10–13 minutes, until the sauce is gently bubbling at the edges and the center of the largest roll reaches at least 74 °C.
Rest and serve
After removing the dish from the oven, let the rolls rest for 8 minutes so the juices in the filling can settle. Serve hot, topped with the tomato sauce from the dish.
