Core a head of White Cabbage and carefully separate whole leaves. Bring a large pot of Water to a boil, add a generous pinch of Salt, and blanch the leaves a few at a time until pliable—2–4 minutes depending on thickness. Drain and cool on a tray; trim the thick rib from each leaf so it rolls easily.
Rinse the Uncooked White Rice under cold water, then cook it in boiling salted water until just al dente. Drain and let cool slightly.
Heat a little Neutral Oil in a skillet over medium heat. Sauté finely chopped Onion until translucent, then add minced Garlic and cook for another minute. Remove from heat and let cool.
In a large bowl combine the Ground Pork and Ground Beef with the cooled rice, the sautéed onion and garlic, and a beaten Egg. Season the mixture with Dried Marjoram, Sweet Paprika, freshly ground Black Pepper and Salt. Mix thoroughly but gently until evenly combined.
Place a few tablespoons of filling near the base of each cabbage leaf, fold in the sides and roll up tightly to enclose the filling. Repeat until all filling is used.
Make the braising sauce by warming a splash of Neutral Oil in a large, deep pot. Stir in Tomato Paste and cook briefly to remove the raw edge, then add Passata and Chicken Stock. Add a Bay Leaf, a couple of Allspice Berries, a pinch of Sugar and season with Salt and Black Pepper. Bring the sauce to a gentle simmer.
Arrange the cabbage rolls seam-side down in the sauce in a single layer (they may overlap slightly). Add extra passata or a splash of Water if needed so the rolls are partially submerged. Cover the pot and simmer gently for about 1 to 1½ hours, until the meat and rice are cooked through and the cabbage is very tender.
If you prefer a thicker, creamier sauce, melt Butter in a small pan, whisk in a little Flour to make a light roux and cook briefly, then whisk in some of the hot braising liquid until smooth. Stir the slurry back into the pot to thicken, then swirl in a few spoonfuls of Sour Cream off the heat for a richer finish. Adjust seasoning to taste.
Serve the gołąbki warm, spooning plenty of the tomato sauce over each roll. They pair well with boiled potatoes or crusty bread to soak up the sauce.
