Melt a large knob of butter in a frying pan and gently cook the onion and garlic with the caraway and bay leaves until very soft and lightly coloured. Stir in the paprika and cook for 2 minutes more. Tip the mixture into a large bowl, remove the bay leaves and add the raisins, lemon zest, rice and minced meats. Season with salt and white pepper and mix really well. Divide the stuffing mixture into 12 portions and place each one in the centre of a cabbage leaf. Fold in the sides and roll to make neat parcels. Put in the prepared dish with the edges tucked underneath. Nestle the sausages between the cabbage rows. Mix the passata and white wine together with a pinch more salt and pour over the cabbage and sausages. Cover with foil and bake for 45 minutes.