Here's how my Polish Grandma made them in Langenburg, Saskatchewan......sour cabbage heads; mixture of onions (don't scrimp); ground pork; bacon; somewhat cooked but almost uncooked rice; plenty of ground pepper, a layer of the unused leaves in the bottom of an enamal covered pot and fill with water, simmer on stovetop (she still used a woodstove) for about two hours. No tomato sauce on these the sour heads create the tang, my friends.
