Preheat oven to 190 C / Gas mark 5. Grease a 22x33cm baking dish.
Bring the rice and water to the boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool slightly.
Meanwhile, bring a large pot of water to the boil. Remove the core from the cabbage, and place cabbage in the boiling water. Remove the outer leaves as they soften. Set leaves aside.
Heat butter in a frying pan over medium heat, and cook and stir the onion until softened and translucent, about 5 minutes. Stir together the cooked onion, minced chicken, cooked rice, eggs, garlic, salt, pepper and marjoram in a bowl.
Place about 4 tablespoons of the meat mixture in the centre of each cabbage leaf. Roll leaf and tuck ends in to enclose filling. Secure each roll with a skewer if necessary. Place rolls into prepared baking dish. Pour passata over the rolls.
Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. An instant-read thermometer inserted into the centre of a roll should read at least 70 degrees C.
Really tasty and made LOADS! I did made a couple of alterations to quantities though.
I couldn't get minced chicken, so I bought a mincer to use at home. It was 'easy' to put together, but a bit of a faff to get to that stage - used lots of pans.
The recipe, after reading a couple of times felt a little bland, so I added 2 tsp of marjoram, I boiled my rice with a veg stock cube and I added a maggi cube to the whole mixture. I usually make my own passata, but I add chopped up sweated leek and onion with a pinch of sugar (I find pure passata a bit too tangy)
Overall it was a winner in our house! Probably not as authentically Polish with the changes, but we loved it! Thanks! - 07 Aug 2012