Add the rice to a small saucepot and cook while constantly stirring over low heat for 3 to 4 minutes or until it becomes milky white. Pour in the water, gently season with salt, stir, add on a lid, and cook for only 8 minutes. Set the rice to the side to completely cool.

Next, melt the butter in a large frying pan over medium heat. Add onions, gently season with salt, and sauté for 5 minutes or until lightly browned.

Turn the heat down to low and stir occasionally for 10 minutes or until caramelized before mixing in the garlic. Cook until it becomes fragrant, which only takes 30 to 45 seconds.

Mix in the bread until it is coated in the butter and onions and softened. Set aside to cool, which takes about 10 minutes.

Once the rice, bread, onions, and garlic are cooled, add them to a large bowl along with the beef, pork, marjoram, oregano, paprika, salt, and pepper, and mix to combine. Set it to the side.

Carefully remove the core of the cabbage, keeping any loose leaves, and even the core. Add the cored cabbage head to a large pot of boiling salted water and cook for 3 to 4 minutes per side.

Let the cabbage sit for 5 to 6 minutes or until you can touch it before carefully removing the leaves, making sure not to tear them. You should get 16-18 leaves. Flatten each cabbage leaf out and trim the main thick vein so that it can roll up.

Take about 2 to 4 ounces of meat, place it in the lower third section of the cabbage leaf, fold in the sides, and roll it up. Repeat the process until all the meat is used.

Cut the remaining cabbage heart into wedges. Place those wedges into the bottom of a deep pot along with the core and any loose leaves that were not used. Layer on all the golumpki until all are in the pot.

Stir the tomato paste into the beef stock and pour it in the pot. Bring the mixture to a boil over high heat, then add on a lid and simmer over low heat for 50 to 60 minutes or until the cabbage leaves are tender and the stuffing is cooked.

Drain the braising liquid from the golabki into a sperate pot.

Pour in the tomato puree, along with bay leaf, all-spice, and salt. Heat over medium high heat while frequently stirring until it is reduced by 25%, which takes about 15 minutes. This will help concentrate the flavors.

Finish the sauce with butter, vinegar, salt and pepper. Serve the sauce with the golabki.