Bring a pan of salted water to the boil. Cut the base off the cabbage and cook it whole in the boiling water for about 4 mins. Remove the outer leaves, then keep peeling away more and set them aside. You may need to cook the heart of the cabbage a little longer to un-peel the innermost leaves. Or if you prefer, cut the leaves off the raw cabbage and cook them loose for 1-2 mins. Reserve the cooking water.

Cook the rice according to pack instruction and drain it well – it needs to be very dry. Fry the onion in the oil for 8 -10 mins or until soft and cooked through. Put the pork, rice, onions egg and marjoram in a bowl, season well and mix thoroughly.

Lay out each cabbage leaf and put 2 heaped tbsp of stuffing in the centre towards the stalk end. Fold in the sides, then roll up tightly. Repeat with the remaining mixture and leaves.

Cover the base of a deep, wide pan with the smaller cabbage leaves. Pack the cabbage rolls on top of the leaves, tightly together. Then, make a tomato sauce by mixing the tomato purée with some salt and pepper and some of the reserved cabbage water. You need enough to submerge the cabbage rolls by a couple of centimetres. Simmer, covered, for 2 hrs. Serve the cabbage rolls with the tomato sauce.