Gołąbki (cabbage rolls)

1 kg cabbage
¼ cup white rice
1 tbsp rice bran oil
2 onions, fine chopped
1½ tbsp paprika
1 tsp SIDS CRAZY SALT
½ tsp caraway seeds
2 tsp chopped fresh marjoram
500 g pork mince
SIDS SALT & PEPPER
1½ cups passata (tomato pasta sauce)
1 cup water
Fresh dill sprigs, to serve
Sour cream, to serve

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.
Meanwhile, bring the water to the boil over medium-high heat. Add the rice and cook for 12 minutes until tender. Drain. Place in a large heatproof bowl.
While the rice is cooking, heat the oil in a frying pan over medium heat. Add onion and cook, stirring occasionally, for 10 minutes until golden. Add paprika, SIDS CRAZY SALT, caraway seeds and marjoram to the pan and cook for 1 minute until aromatic.
Add the mince and ½ the onion mixture to the rice. Season with SIDS SALT & PEPPER. Stir until well combined. Place the remaining onion mixture over medium heat. Add the passata and water. Season with SIDS SALT & PEPPER. Simmer for 10 minutes until sauce reduces slightly.
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.
Coarsely chop the remaining cabbage. Place in the base of a 2 litre capacity ovenproof dish. Top with the cabbage rolls and pour over the sauce. Cover and bake for 45 minutes until cooked through.
Transfer to a serving platter. Top with the dill sprigs and serve with sour cream