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1
Preheat oven to 375 degrees F (190 degrees C).
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2
Grease a 9x13 baking dish.
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3
Bring the rice and water to a boil in a saucepan over high heat.
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4
Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
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5
Allow rice to cool slightly.
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6
Meanwhile, bring a large pot of water to a boil.
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7
Remove the core from the cabbage, and place cabbage in the boiling water.
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8
Remove the outer leaves as they soften.
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9
Set leaves aside.
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10
Heat butter in a skillet over medium heat, and cook and stir the onion until softened and translucent, about 5 minutes.
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11
Stir together the cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl.
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12
Place about 1/4 cup of the meat mixture in the center of each cabbage leaf.
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13
Roll leaf and tuck ends in to enclose filling.
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14
Secure each roll with a toothpick if necessary.
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15
Place rolls into prepared baking dish.
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16
Pour tomato sauce over the rolls.
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17
Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes.
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18
An instant-read thermometer inserted into the center of casserole should read at least 160 degrees F (70 degrees C).
