I make a completely Americanized version of that with ground beef, rice, tomato sauce and spices rolled up into cabbage leaves. It's everyone's favorite at my house and I make it about twice a month evne though it's kind of time-consuming. I usually make two big pans of it at a time and freeze one. Week before last I made it when the inlaws came over, with parslied potatoes, sauteed zucchini and onions, yeast rolls and banana pudding. I'm still about to suffocate. My seven-year-old daughter ate three (!) in one sitting.
Now I'm jonesing for cabbage rolls.
