Gołąbki: Polish Stuffed Cabbage Rolls with Tomato Sauce

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1. 1Step 1: Wash the cabbage under running water. Remove the tough outer leaves and discard them. Separate the inner leaves and wash them under running water.
2. 2Step 2: Cut out the stalk from the head.
3. 3Step 3: Grab a large cooking pot, large enough for the whole cabbage head to fit. Pour water in and bring it to boil. Add a solid pinch of salt and sugar and stir.
4. 4Step 4: Blanch the cabbage head in the boiling water, core side down. After a few minutes (2-3), the leaves should peel off easily. If not - cook it for a few more minutes.
5. 5Step 5: Remove cabbage to a baking tray, but keep the water in the pot.
6. 6Step 6: (Optional) To keep a more vibrant colour, you can place the leaves into ice water - that will slow down the cooking process.
7. 7Step 7: Set ten best leaves (largest, unbroken) aside. Using a paring knife, cut the main 'vein' out from each cabbage leaf and trim from the bottom with a knife.
8. 8Step 8: Peel an onion and dice it finely. Finely chop the garlic with a knife.
9. 9Step 9: Heat up a tablespoon or two of oil, add in chopped onion. When it turns golden, add chopped garlic and fry for another 1-2 minutes. Set aside to cool.
10. 10Step 10: In a large bowl, combine the ground meat, cooked rice, a tablespoon marjoram, and cooled down onion/garlic.
11. 11Step 11: Season with salt and pepper, mix thoroughly - no special tools are necessary, you can use your hands. This mass will be our stuffing.
12. 12Step 12: Lay the cabbage leaf flat. Place about 1/4-? cup of meat mixture in the centre of a cabbage leaf. Gather the edges of the cabbage inwards and roll it tightly. Continue until you have 10 decent-sized rolls.
13. 13Step 13: Line the bottom of the large cooking pot with some of the remaining pre-cooked leaves - this prevents the dish from burning.
14. 14Step 14: Place the cabbage rolls in the pot, in layers, one on top of another. Cover with a layer of remaining leaves.
15. 15Step 15: Pour the stock in. Cook on a medium heat, covered for about 40-50 minutes until the cabbage is tender. Not every cabbage is the same, you'll have to check how soft it is as you go.
16. 16Step 16: When the cabbage rolls are nearly done, let's make the tomato sauce.
17. 17Step 17: Melt the butter in a saucepan. When melted, add in the flour. Whisk together and cook for a bit until it gains some colour.
18. 18Step 18: Pour in around a cup (250 ml) of the stock that got made from cooking the cabbage rolls. Bring to a boil, then reduce the heat.
19. 19Step 19: Pour in 2 cups of tomato passata/purée and add a tablespoon of tomato paste. Bring to a boil yet again, then reduce the heat to a minimum.
20. 20Step 20: Season with salt and ground pepper. If the tomatoes are too acidic, add a pinch of sugar to balance the flavours.
21. 21Step 21: Continue cooking until you reach a desired thickness.
22. 22Step 22: Serve cooked cabbage rolls, with tomato sauce on top or on the side.
23. 23Step 23: Garnish with some freshly chopped dill or parsley leaves.