Prepare the cabbage leaves

• Bring a large pot of salted water to a boil.
• Core the cabbage and blanch the whole head until the leaves soften and peel off easily.
• Refresh the leaves in cold water, drain, and cut out the thick central rib.

Cook the rice and soften the onion

• Parboil the rice in salted water until half cooked, then drain.
• Heat the oil in a frying pan and soften the chopped onion.
• Add the garlic and cook briefly until fragrant.

Make the filling

• In a bowl, combine the ground beef, ground pork, rice, softened onion and garlic, egg, paprika, marjoram, salt and pepper.
• Mix until evenly combined.

Roll the cabbage rolls

• Place a spoonful of filling on each cabbage leaf.
• Fold in the sides and roll up tightly.
• Repeat with the remaining leaves and filling.

Prepare the sauce

• Mix the tomato passata with the tomato paste, a little water, salt and pepper.
• Spread a thin layer of sauce in the baking dish.

Bake the rolls

• Arrange the rolls seam side down in the dish, packed closely together.
• Pour the remaining sauce over the top.
• Cover with foil and bake at 180 °C until tender.

Serve

• Serve the cabbage rolls hot with a spoonful of sour cream.