Why do you think he grows cabbage?
I married into a Polish family. Try as I might my golumpki never came out right. Tough cabbage, stuffing mix like lead, or worse -- a crumbled heap of meat and rice. I tried adding egg (meatloaf golumpki?), tomato soup, every trick I could find in the cookbooks the church ladies sold after Mass once a year. My husband poured on the Heinz to make them palatable. After close to twenty years of frustration I threw up my hands and said, "Make them yourself." So he did. But first, he asked the experts for advice. Turned out Farmer Paul is his mother's son, his aunt's nephew and a pretty good Polish cook. It took time, but we've got a system now. He still likes ketchup on them but these Polish yummies don't need a thing beyond a fresh slice of seeded rye bread on the side. CIOCE SOPHIE'S GOLUMPKI 1 medium cabbage, frozen whole at least 24 hours up to 3 weeks 1 cup of cooked River brand rice 1 pound hamburger, 20/80 fat to lean 1 one inch cube sa...