Remove the core from the cabbage and gently separate the leaves, then blanch them in a large pot of salted boiling water for 2 to 3 minutes until they are soft enough to roll. Drain the leaves and set aside to cool.
In a mixing bowl, thoroughly combine the ground veal or beef, ground pork, cooked rice, diced onion, salt, black pepper, and chopped rosemary to prepare the filling mixture.
Take one cabbage leaf, spread it flat, and place a generous portion of the meat mixture in the center. Fold the sides over and roll it up tightly to secure the filling. Continue this process with the remaining leaves and meat mixture.
Melt 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Lay a few whole cabbage leaves on the bottom to prevent sticking, then arrange the stuffed cabbage rolls seam-side down in a single layer.
Pour 0.6 liters of beef stock over the rolls, bring to a gentle simmer, then cover with the pressure cooker lid and seal it. Heat until steady steam appears, then reduce heat and cook under pressure for 15 minutes. Quickly release the pressure and remove the lid carefully.
In the same pot, combine the passata, tomato paste, 0.4 liters beef stock, whole garlic cloves, allspice berries, peppercorns, salt, and bay leaves, stirring gently. Spoon this sauce over the cabbage rolls and add the remaining 2 tablespoons of butter on top.
Cover the pot once again and let the rolls simmer on low heat for 90 minutes, allowing the flavors to fully develop and the cabbage to become tender.
