In Poland, it's Golumpki. In Russia, it's Golubtsy. In Lithuania, it's Golabki. In Montana, we just call it stuffed cabbage.
Traditionally stuffed with beef, lamb or pork (in Montana we use venison), this dish usually includes a grain, such as rice or barley. Carrots, celery, or other vegetables round out the filling.
A whole head of cabbage is cored and submerged into simmering water. When the outer leaves become soft and bright green, they're ready for the filling. After the leaves have been filled and rolled (think burrito) they are layered in a pan, covered with a tomato sauce, and steamed for an hour or so.
Cabbage, a good-for-you cruciferous vegetable, contains phytochemicals, vitamins and minerals, and is believed to lower the risk of cancer. Other cruciferous veggies (aka super-veggies) are kale, brussels sprouts, broccoli, cauliflower, radishes, and kholrabi.
I based my stuffed cabbage rolls very loosely on Martha's recipe. Enjoy!