This is a wonderful recipe and matches very closely to what my Ukranian Mother-in-law made except she added ground beef which is added raw to the cooked rice. The key is to keep the filling simple. Not too much ground beef - no more than 50/50 ratio meat to rice. The cabbage and tomatoe sauce (instead of tomotoe juice) provides plenty of flavor without going overboard with the filling. Then, of couse, you must serve with sour cream. YUMMMMM!
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This is a wonderful recipe and matches very closely to what my Ukranian Mother-in-law made...