Gołąbki Bez Zawijania (Unstuffed Cabbage Casserole)

• 180 g Long-grain white rice
• 1 medium White cabbage
• 2 tbsp Sunflower oil
• 1 large Yellow onion
• 3 cloves Garlic
• 500 g Minced pork
• 1 Egg
• 2 tsp Sweet paprika
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 700 ml Tomato passata
• 150 g Sour cream

1. Heat the oven to 180°C (355°F). Rinse the rice, then cook it in a saucepan of lightly salted water for 10 minutes until just tender; drain well and cool slightly.
2. Meanwhile, bring a large pot of salted water to the boil. Cut the cabbage into large pieces and blanch for 6 to 8 minutes until pliable but not fully soft, then drain well.
3. Heat the sunflower oil in a large frying pan over medium heat. Add the onion and cook for 6 to 8 minutes until softened, then add the garlic and cook for 1 minute until fragrant.
4. In a mixing bowl, combine the minced pork, cooked rice, egg, sweet paprika, fine sea salt, black pepper, and the warm onion and garlic mixture. Mix until evenly combined.
5. Spread a thin layer of tomato passata over the base of a baking dish. Add half the cabbage, then spread over the pork and rice mixture, and finish with the remaining cabbage.
6. Pour the remaining tomato passata over the top, pressing the cabbage down so it is mostly covered. Cover the dish and bake for 55 minutes, then uncover and bake for 10 minutes until bubbling and the cabbage is tender.
7. Let the casserole stand for 5 minutes so it slices neatly. Serve with sour cream spooned over the top.

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