To begin, bring a large pot of water to a boil. Remove the core from the cabbage and gently lower the head into the water. As the outer leaves soften, peel them away carefully with tongs. Continue until you have 12–14 whole leaves. Set them aside to cool. Proceed to make the filling.

In a large bowl, combine the minced beef and pork, rice, chopped onion, garlic, egg, salt and pepper. Mix gently with your hands until evenly combined. Avoid overmixing to keep the filling tender. Move on to shaping the rolls.

Trim the thick vein at the base of each cabbage leaf to make them easier to roll. Place about 2 tablespoons of filling in the centre of a leaf, fold the sides inward, and roll tightly from the base to the tip. Continue until all filling is used. Transition to preparing the sauce.

Heat sunflower oil or butter in a pan. Add tomato paste and cook for 1–2 minutes to deepen the flavour. Pour in tomato passata, stock, sugar, and bay leaf. Stir and let simmer gently for 5 minutes. Now prepare to layer the rolls in a pan.

In a deep, heavy bottomed pot or Dutch oven, place a few leftover cabbage leaves on the bottom to prevent sticking. Arrange the rolls seam side down in layers. Pour the tomato sauce evenly over the rolls. Move on to the cooking step.

Cover the pot with a lid and simmer over low heat for 60 minutes, or until the cabbage is tender and the filling is cooked through. Alternatively, bake covered at 180°C for the same time. Proceed to resting.

Once cooked, let the rolls rest in the pot for 10–15 minutes before serving. This helps the flavours settle and makes the rolls easier to lift without breaking. Now get ready to serve.

Serve the cabbage rolls hot, spooning over extra sauce from the pot. Add a dollop of sour cream and a sprinkle of fresh dill for a traditional finish. Best enjoyed with rye bread or mashed potatoes on the side.