The first step is to cook the rice using your favourite cooking method (rice cooker, on the stovetop etc.).
Add the cabbage leaves to a large pot and add enough water to cover it. Bring to a boil and simmer for 15 minutes. Turn the heat off and set aside without draining.
Add the paprika powder, salt, pepper, and broccoli stalks and stir.
Add the pepper, broccoli stalks , caraway seeds and tomato passata. Stir well then add the marjoram and water. Cook for a few minutes and do another taste test to make sure it’s perfect then turn off the heat. Add the rice, mix well and set aside.
Pre-heat the oven to 175 C degrees. Make the white sauce by blending the tapioca starch, water and garlic (I use a Nutri Bullet for this but you can use a blender). Pour this into a medium sized pot and add the remaining white sauce ingredients. Mix well and bring to a boil. Make sure you keep stirring frequently, the sauce should thicken as it comes to a boil.
In a baking tray, add enough cabbage leaves to cover the bottom (I used three large leaves). Next add half of the rice mix and pat down to flatten. Then add a third of the white sauce and distribute into an even layer. Repeat this step and then end with a layer of white sauce.
Bake in the oven for 25-30 minutes until the top layer becomes slightly golden. Remove from the oven and allow it to cool for 10 minutes before serving.
