Gołąbki z Mięsem (Polish Cabbage Rolls with Pork and Rice)

• 1 medium White cabbage
• 150 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
• 2 tsp Sweet paprika
• 700 ml Tomato passata
• 300 ml Vegetable stock

1. Heat the oven to 180°C (355°F). Bring a large pot of well-salted water to the boil.
2. Core the cabbage and lower it into the boiling water. Simmer for 8 to 12 minutes, turning once, until the outer leaves are pliable; lift out and let it cool until you can handle it. Peel off 10 to 12 large leaves and trim any thick ribs so they fold easily.
3. Cook the rice in boiling salted water for 8 to 10 minutes until just tender, then drain well in a colander and cool slightly. It should be fluffy and not wet.
4. Finely chop the onion and crush the garlic. Warm the sunflower oil in a saucepan over medium heat, then cook the onion for 6 to 8 minutes until soft but not browned; stir in the garlic for 30 seconds, then scrape into a mixing bowl to cool for a minute.
5. Add the minced pork, cooked rice, sweet paprika, black pepper and 1 tsp of the fine sea salt to the bowl. Mix thoroughly until evenly combined.
6. In the same saucepan, stir together the tomato passata and vegetable stock with the remaining 1 tsp fine sea salt. Bring to a gentle simmer for 5 minutes to meld the flavours.
7. Spoon a portion of filling onto each cabbage leaf, fold in the sides, then roll up snugly. Arrange the rolls seam-side down in a baking dish so they fit closely in a single layer if possible.
8. Pour the hot tomato sauce over the cabbage rolls, making sure they are mostly covered. Cover the dish tightly and bake for 60 minutes, then uncover and bake for 10 minutes more until the cabbage is tender and the sauce is bubbling.
9. Rest for 5 minutes before serving. Spoon plenty of the tomato sauce over each portion.

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