Bring a large pot of salted water to a boil and prepare the cabbage by separating the leaves.

Cook the cabbage leaves in boiling water until softened, about 3-5 minutes. Drain and set aside.

In a skillet, heat the neutral oil and sauté the chopped onion until translucent. Add minced garlic and cook for an additional minute.

In a large bowl, combine ground pork, cooked rice, sautéed onion and garlic, dried marjoram, salt, and pepper. Mix well.

Take a cabbage leaf, place a portion of the filling at the base, and roll it tightly while tucking in the sides. Repeat for all leaves.

In a large pot, melt the butter and sprinkle in the flour, stirring until golden brown. Gradually whisk in chicken stock, then add tomato passata, tomato paste, and a pinch of sugar. Simmer the sauce for 5-10 minutes.

Place the cabbage rolls seam-side down in the pot with sauce and cover. Simmer for 60 minutes, turning occasionally to prevent sticking.

Serve garnished with chopped dill or parsley, if desired.