Step 1

Preheat oven to 180°C. Bring a large saucepan of lightly salted water to the boil over medium-high heat. Add cabbage and simmer for 5 minutes. Turn and cook for a further 5 minutes. Use a slotted spoon to transfer the cabbage to a tea towel. Set aside for 10 minutes to cool.

Step 2

Meanwhile, bring the water to the boil over medium-high heat. Add the rice and cook for 12 minutes or until tender. Drain. Place in a large heatproof bowl.

Step 3

While the rice is cooking, heat the oil in a frying pan over medium heat. Add onion and cook, stirring occasionally, for 10 minutes or until golden. Add paprika, caraway seeds and marjoram to the pan and cook for 1 minute or until aromatic.

Step 4

Add the mince and half the onion mixture to the rice. Season with salt and pepper. Stir until well combined. Place the remaining onion mixture over medium heat. Add the passata and water. Season with salt and pepper. Simmer for 10 minutes or until sauce reduces slightly.

Step 5

While the sauce is cooking, divide the mince mixture into 12 portions. Remove 12 outer leaves from the cabbage. Place 1 cabbage leaf on a clean work surface. Use a sharp knife to remove the thickest part of the stem. Place 1 mince portion on the stem end. Fold in ends. Roll up firmly to enclose filling. Repeat with remaining cabbage leaves and mince mixture.

Step 6

Coarsely chop the remaining cabbage. Place in the base of a 2L (8-cup) capacity ovenproof dish. Top with the cabbage rolls and pour over the sauce. Cover and bake for 45 minutes or until cooked through.

Step 7

Transfer to a serving platter. Top with the dill sprigs and serve with sour cream.