Ingredients

• White cabbage 1 large head (1.5 kg)
• Ground pork and beef 500 g
• Long-grain white rice 100 g
• Onions 2 medium (200 g)
• Carrots 2 medium (150 g)
• Sunflower oil 2 tbsp
• Tomato passata 400 g
• Water 200 ml
• Bay leaves 2
• Salt 1.5 tsp
• Black pepper 0.5 tsp
• Fresh dill, chopped to serve

Instructions

1. 1

   Cut the core out of the cabbage and lower the head into a large pot of boiling salted water. Peel off 12 large leaves with tongs as they soften and shave down the thick central ribs.

2. 2

   Boil the rice for 7 minutes, drain it and let it cool slightly.

3. 3

   Finely chop the onions and grate the carrots, then fry them in the oil over medium heat for 8 minutes until soft.

4. 4

   Mix the ground meat with the rice, half of the fried vegetables, 1 tsp salt and the pepper.

5. 5

   Place about 70 g of filling on each leaf, fold in the sides and roll up tightly.

6. 6

   Line a wide pot with the leftover cabbage leaves and pack in the rolls seam side down. Mix the passata, water, remaining vegetables and 0.5 tsp salt, pour it over the rolls and add the bay leaves.

7. 7

   Cover and simmer over low heat for 50 minutes, until the cabbage is tender, then serve with the sauce and chopped dill.