Begin by preparing the cabbage. Peel the four outer green leaves from the cabbage, rinse and set aside. Peel another 12 to 14 leaves off of the cabbage, rinse and set aside. Bring a pot of water to a boil and blanch all of the cabbage leaves for about three minutes. Remove from the boiling water and set aside to cool off, separating the four outer leaves from the rest. Using a pairing knife, trim the thick center ribs from the 12 to 14 leaves so that they will be easier to roll. Cut the remaining raw cabbage head in half. Slice one half of the cabbage head and rinse. Store the other half of the cabbage head for other recipes.
Add a large drizzle of olive oil to medium frying pan and a large pot. Heat over a medium flame. Add the minced onions and garlic to the frying pan and sauté for seven minutes. Season with salt and black pepper and set aside to cool off.
Meanwhile, sauté the sliced onions in the large pot. After a minute, add in the raw, sliced cabbage and sauté for another six minutes. Season with salt and black pepper. Set the pot aside until the stuffed cabbage are ready to cook.
For the cabbage stuffing, in a large bowl, combine the pork, Arborio rice, the sautéed garlic and onion, salt, and black pepper. Pour in half a cup of the tomato passata and mix together.
Place the rack in the middle position and preheat the oven to 400°F.
Place a large oval scoop of stuffing near the rib edge of each cabbage leaf. Roll the edge of the leaf over the top of the stuffing and then fold in each side until they overlap in the middle. Continue to roll the cabbage leaf and place on a dish, seam side down.
Once all of the cabbage rolls are done, stack them seam sides down in the large pot over the sautéed onion and cabbage. Turn the flame to medium/low and pour the rest of the tomato passata over the stuffed cabbage rolls. Pour in three cups of the chicken stock and add in the bay leaves. Cover the top of the stuffed cabbage with the four outer green leaves that were set aside. Pour in the rest of the chicken stock over the leaves. Place a wide enough dish to fit in the pot. Push down on the cabbage rolls to keep compact. Once the sauce starts to boil, lower the flame and cover the pot with a lid. Continue to cook for one hour over a low flame.
Remove the lid, dish and the four cabbage leaves. Use tongs to remove the stuffed cabbage rolls from the pot and serve with a scoop of the onions and cabbage sauce on top. Salute and cin cin!