Preheat oven to 180°C (160°C fan-forced). Heat oil in a large non-stick frying pan over medium-high heat. Add garlic and onion and cook for 3-4 minutes or until softened. Add mince and cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add half the passata, season and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 5-6 minutes or until sauce slightly thickens. Stir through herbs and rice and set aside for 15 minutes to cool.
Meanwhile, bring a large saucepan of salted water to the boil. Add 4 cabbage leaves to pan. Cook for 1 minute or until softened. Refresh in a bowl of cold water. Drain on paper towel. Repeat with remaining leaves.
Place 1 dry cabbage leaf on chopping board and place 1/4 cup mince mixture at stem end of leaf. Fold edges in and roll up firmly to enclose filling. Repeat with remaining leaves and mince mixture.
Place cabbage rolls in a lightly oiled 2-L capacity (8-cup) baking dish, pour over remaining passata, sprinkle with feta and bake for 20-25 minutes or until cabbage is tender.
Sprinkle cabbage rolls with extra dill and serve with salad and lemon wedges.
Alternatively, at step 4 place a large bamboo steamer over a wok or large saucepan of simmering water. Place cabbage parcels, seam side down, in steamer. Cover with lid. Steam for 3-5 minutes or until cabbage is tender. Serve topped with remaining warmed passata, feta and extra dill. Serve with salad and lemon wedges.
Basil, thyme or chives would also work well in this recipe.
Substitute ricotta or goats cheese for the feta cheese.