Cabbage and Broth

• 1 head savoy cabbage or green cabbage (~1.5kg / 3lbs)
• 1 tbsp cooking salt / kosher salt (for cooking water; half for table salt, +50% for flakes)
• 4 cups chicken stock / broth

Filling

• 700g / 25oz beef mince (preferably not lean)
• 1 large brown onion, peeled and kept whole
• 1 1/2 cup panko breadcrumbs (substitute regular breadcrumbs)
• 2 cups cooked white rice
• 2 large eggs (~55g/2oz shell-on weight)
• 3 garlic cloves, crushed using garlic press
• 1 tbsp dried marjoram (or half the amount of dried oregano)
• 2 1/2 tsp cooking salt / kosher salt (half for table salt, +50% for flakes)
• 1 tsp black pepper
• 2 tbsp finely chopped parsley
• ~300g / 10oz finely chopped cooked cabbage (reserved from head)

Tomato Sauce

• 700g / 24oz tomato passata (or pureed tomato)
• 1 1/2 tbsp tomato paste
• 1/2 tsp cooking salt / kosher salt (half for table salt, +50% for flakes)
• 1/4 tsp black pepper
• 1/2 tsp white sugar
• 30g / 2 tbsp unsalted butter, cut into pieces
• 1/2 tbsp finely chopped parsley (for garnish)