To begin, preheat your oven to 175°C (fan 160°C). Bring a large pot of salted water to a simmer. Gently loosen and separate the cabbage leaves, keeping them intact. Blanch the leaves in simmering water for 2–3 minutes until pliable, then drain and set aside to cool.

Meanwhile, in a small frying pan, melt 1 tablespoon of butter over medium heat. Sauté the chopped onion until translucent and fragrant, about 5 minutes. Allow to cool slightly before adding to the filling mixture.

In a large bowl, combine the minced beef, minced pork, cooked rice, sautéed onion, egg, milk, salt, pepper, and allspice. Mix thoroughly using clean hands for an even, tender filling. Avoid overmixing to prevent a dense texture.

Lay a cabbage leaf flat on a clean surface, trimming any thick stem with a sharp knife to ensure easy rolling. Place a generous tablespoon of filling near the base of the leaf, fold the sides inwards, and roll up tightly. Repeat until all filling is used.

Butter a large ovenproof dish. Arrange the cabbage rolls seam-side down in a single layer, packing them closely to keep their shape during baking.

In a small bowl, mix the syrup with a splash of beef stock. Brush the syrup mixture generously over the cabbage rolls to encourage rich caramelisation during baking.

Pour the remaining beef stock gently around the rolls, ensuring the liquid reaches about halfway up the sides. This will keep them moist and infuse deeper flavour as they cook.

Cover the dish loosely with foil and bake in the preheated oven for 45 minutes. Remove the foil, baste the rolls with the juices, and continue baking uncovered for a further 30 minutes until golden and slightly crisp on top.

Serve the cabbage rolls piping hot, spooning a little of the pan juices over each portion. Traditionally accompanied by lingonberry jam and creamy mashed potatoes, both of which highlight the savoury and sweet notes beautifully.