Gołąbki (Polish Cabbage Rolls with Pork and Rice)

• 1 medium White cabbage
• 120 g Long-grain white rice
• 1 medium Yellow onion
• 1 tbsp Sunflower oil
• 2 cloves Garlic
• 500 g Minced pork
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 700 ml Tomato passata
• 300 ml Vegetable stock
• 10 g Fresh parsley

1. Bring a large pot of water to the boil. Core the cabbage, then lower it into the water and cook for 8 to 12 minutes, turning once, until the outer leaves are pliable. Lift out, let it cool until you can handle it, then carefully peel off 10 to 12 large leaves.
2. Cook the rice in boiling water for 8 to 10 minutes until just tender, then drain well and cool slightly. Finely chop the onion, mince the garlic, and finely chop the parsley. Set aside a little parsley for serving.
3. Heat the sunflower oil in a saucepan over medium heat. Cook the onion for 6 to 8 minutes until soft and sweet, then stir in the garlic for 30 seconds until fragrant. Tip into a mixing bowl and let it cool for a couple of minutes.
4. Add the minced pork, cooked rice, most of the parsley, 1 tsp of the fine sea salt, and the black pepper to the bowl. Mix thoroughly until evenly combined. Taste a tiny piece by frying a small pinch in the saucepan until cooked through, then adjust seasoning with the remaining salt if needed.
5. Lay a cabbage leaf flat and trim any very thick part of the central rib so it folds easily. Place a portion of filling near the base, fold in the sides, then roll up snugly. Repeat with the remaining leaves and filling.
6. Stir the tomato passata and vegetable stock together in a large pot and bring to a gentle simmer. Nestle the cabbage rolls seam-side down in the sauce in a single layer where possible. Cover and simmer very gently for 45 to 55 minutes, turning once halfway, until the cabbage is tender and the filling is cooked through.
7. Rest the pot off the heat for 5 minutes so the rolls settle. Spoon the rolls into bowls or onto plates and ladle over plenty of sauce. Finish with the reserved parsley and serve hot.

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