In the 'old world' country I came from, this is one of the best traditional winter dishes and a 'must have' for Christmas dinner. And because in the past nobody had fresh cabage on hand during the winter months, the ground meat (almost always pork) was rolled in SOUR cabbage leaves. Yes, every fall, whole cabbages were stacked in large wooden barrels and brinned for weeks in salty water. Here, in U.S., I had to adapt my recipe in order to get the same final taste. I always boil and/or bake the stuffed rolls on a bed of shredded sour cabbage (one large can), briefly rinsed in cold water and sauteed for 10 minutes with chopped red and green peppers, 1/2 pack of chopped bacon (or any other smoked meat or smoked saussages) and 2 cups of diced tomatoes. All cabbage rolls in the world will taste good but if you try this variation, you will see the big difference. I know that the sour cabbage does not seem too...appetizing to many people, but the end product is amazing.
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In the 'old world' country I came from, this is one of the best traditional winter dishes and...