Gołąbki (Polish Stuffed Cabbage Rolls with Tomato Sauce)

• 1 medium White cabbage, outer leaves intact
• 150 g Long-grain white rice
• 1 medium Yellow onion
• 15 g Fresh parsley
• 2 tsp Sweet paprika
• 1 tsp Black pepper
• 500 g Minced pork
• 700 ml Tomato passata
• 250 ml Vegetable stock

1. Heat the oven to 180°C (355°F). Bring a large pot of water to the boil.
2. Core the cabbage, then lower it into the boiling water. Simmer for 8 to 12 minutes, turning once, until the outer leaves are pliable; lift out and peel off 10 to 12 large leaves, then drain in a colander.
3. Return the pot of water to the boil and cook the rice for 8 minutes so it is par-cooked but still a little firm. Drain well and cool for a few minutes.
4. Finely chop the onion and parsley. In a mixing bowl, combine the minced pork, par-cooked rice, onion, parsley, sweet paprika and black pepper, mixing until evenly combined.
5. Trim the thick rib from each cabbage leaf so it folds easily without tearing. Place a leaf on the board, add a portion of filling, then roll up tightly, folding in the sides as you go.
6. Stir the tomato passata and vegetable stock together in a saucepan and warm over a medium heat for 3 to 4 minutes. Pour a thin layer of sauce into a baking dish, then nestle the rolls seam-side down in a snug single layer.
7. Pour the remaining sauce over the rolls, making sure they are mostly covered. Bake for 60 minutes, until the cabbage is very tender and the filling is cooked through.
8. Rest for 5 minutes, then serve hot with extra sauce spooned over the top. If the sauce looks thin, spoon some into a saucepan and simmer briefly to thicken before serving.

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