Cut out the hard core of the cabbage and separate the leaves. Bring a saucepan of salted water to the boil and simmer the leaves 10-15 minutes, until tender. Drain.
Combine the bread with the milk and set aside.
Heat 2 tablespoon oil in a frypan and lightly fry the onions and parsley. Squeeze out the bread and add to the onions. In a bowl, combine the onion mixture with the beef and pork mince. Add salt, pepper and marjoram.
Lay out the twelve largest cabbage leaves and top with the smaller leaves. Divide the meat mixture between the leaves and roll up, tucking in the ends.
Heat remaining tablespoon of oil in a deep frypan and lightly fry the rolls. Add stock and tomato paste, cover and simmer 30 minutes.