Prepare the cabbage leaves

• Bring a large pot of water to a boil.
• Core the cabbage and blanch the whole head until the outer leaves soften and can be peeled off.
• Refresh the leaves in cold water and cut away the thick central rib.

Make the filling

• Soften the onion and garlic in olive oil in a frying pan.
• Mix the ground beef with the par-cooked rice, the softened onion and garlic, salt and pepper.

Roll the cabbage rolls

• Place a spoonful of filling on each leaf.
• Fold in the sides and roll up tightly.

Bake

• Spread a layer of tomato passata in a baking dish.
• Arrange the rolls seam-side down and cover with the remaining passata.
• Bake covered at 180 °C until tender.