Prepare the Cabbage: Bring a large pot of salted water to a boil. Carefully remove 12 large outer leaves from the cabbage head. Place the leaves in the boiling water and blanch for 3-4 minutes, or until they are soft and flexible. Remove with tongs and set aside on a clean tea towel to drain and cool. Carefully trim the thick, tough stem from the base of each leaf to make them easier to roll.

Start the Filling: In a large frying pan, heat 1 tbsp of olive oil over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Remove from the heat and let it cool slightly.

Combine the Filling Ingredients: In a large mixing bowl, combine the beef mince, pork mince, uncooked rice, beaten egg, smoked paprika, dried oregano, salt, pepper, and the cooled onion and garlic mixture. Use your hands to mix everything together until just combined. Be careful not to overmix, as this can make the filling tough.

Assemble the Cabbage Rolls: Lay a cabbage leaf flat with the trimmed stem end facing you. I find that using an ice cream scoop helps to portion the filling evenly for each roll. Place about 2-3 tablespoons of the filling in the centre of the leaf. Fold the bottom edge up over the filling, then fold in the sides, and roll it up tightly into a neat parcel. Repeat with the remaining leaves and filling.

Make the Sauce: In the same frying pan (no need to wash it), add 2 tbsp of olive oil. Pour in the chopped tomatoes, tomato purée, sugar, and dried basil. Stir well and bring to a simmer. Season with salt and pepper to taste.

Arrange and Bake: Preheat your oven to 180°C (160°C fan). Pour about half of the tomato sauce into the bottom of a large baking dish. Arrange the cabbage rolls snugly in the dish, seam-side down. Pour the remaining sauce over the top of the rolls. Finally, pour the stock around the sides of the rolls.

Bake to Perfection: Cover the baking dish tightly with foil. Bake for 60 minutes. Remove the foil for the last 10 minutes of cooking to allow the tops to brown slightly. The rolls are done when the cabbage is tender, the filling is cooked through, and the sauce is bubbling. Let it rest for 10 minutes before serving.