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Ukrainian stuffed cabbage is known as holubtsi, which literally means "little pigeons."

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1 head cabbage (about 4 pounds)

4 large potatoes (peeled and grated finely)

1 small onion (chopped)

2 tablespoons butter

1/2 cup sour cream

1/2 cup buckwheat (rinsed twice with boiling water and drained)

Salt and pepper to taste

1 cup sour cream

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Remove core from cabbage. Place whole head in a large pot filled with boiling salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 18 leaves.

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Chop the remaining cabbage and place it in the bottom

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Mix ground meats and rice together in a large bowl.

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Grate and saute 4 carrots in approximately 3 Tbsp oil and 1 Tbsp butter over med/high heat. Once they are soft, add 1 cup of mushroom marinara sauce and saute another minute.

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If using the pot, bring to a light boil, then cover and simmer 40 minutes over medium heat.

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slice off the raised surface of the tough center stem just to flatten the leaf and make it easier to roll. Fill each cabbage leaf with about 2 Tbsp meat mixture. Place the filling over the stem/ bottom portion.

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Add carrot mixture to rice and meat. Add 2 eggs and 1 Tbsp salt.