1 lg. head cabbage
1/2 lb. hamburger
1/2 lb. ground pork
1 c. rice
2 c. water
1 tsp. salt
2 tbsp. butter
1 onion, diced
1 green pepper, diced
2 cloves garlic, minced
1 cube butter, melted
1 lg. can tomatoes
Water

Remove core from cabbage. Parboil 10 to 15 minutes in lightly salted water, until soft to touch. Separate leaves carefully and slice off center groove of each leaf.

Cook rice in 2 cups of lightly salted, boiling water over low heat, tightly covered, 20 to 25 minutes until water is absorbed. Set aside. Saute onion, pepper, and garlic in 2 tablespoons butter until golden brown. Add hamburger and pork and cook until lightly browned. Add rice, salt and pepper.

Cool filling slightly. Place 1 to 2 tablespoons of filling on each cabbage leaf toward the bottom edge and fold upward once. Then fold toward the center the two sides of the leaf. Continue rolling until leaf is closed into a small roll. Continue until filling and leaves are used up. Place rolls side by side in a large kettle, with a little melted butter on bottom.

Layer rolls if necessary. Add tomatoes and enough water to barely cover Golabki. Cover, bring to slow boil and simmer about 2 hours. Check during last 30 minutes; add water if necessary. Makes about 12 Golabki, depending on size of the cabbage. Filling is also good for stuffed green peppers.