Gołąbki (Stuffed Cabbage Rolls)

Cut the core out of the cabbage and lower the whole head into a big pot of boiling salted water. As the outer leaves soften, peel them off one by one with tongs and lay them flat to cool — you want 12 to 16 whole leaves.

💡 Shave down the thick rib at the base of each leaf so it rolls without cracking.

Soften the chopped onion in a little oil, let it cool, then mix it with the beef, pork, rice, egg, marjoram, a teaspoon of salt and plenty of pepper. Fry a small nugget to taste for seasoning and adjust.

Put a spoonful of filling near the base of each leaf, fold the sides in and roll up firmly into a neat parcel. Pack the rolls seam-side down in a single snug layer in a wide pot or baking dish.

💡 Line the base with any torn or spare leaves first — they stop the bottom rolls from catching.

Stir the passata, stock and tomato paste together with a little salt and pour it over the rolls until they are almost covered. Tuck in the bay leaf, bring to a gentle simmer, then cover and cook very low on the hob (or at 170°C in the oven) for 1 hour.

Lift the rolls out gently and reduce the sauce on the hob for a few minutes if it is thin. Spoon it over the gołąbki and serve with mashed or boiled potatoes.