Thank You: June. This sounds like a really wonderful recipe for Galombkies

From time to time Galombkies are served at one of our favorite lunch places so I order them but I can tell from reading your recipe that yours would be far superior to those. They serve theirs with mashed potatoes with some of the tomato sauce from the Galombkies on top. I don't know if I'll ever make your recipe. I know I would like to but "cabbage rolls", as DH calls them, aren't something that he is too fond of (probably because of the recipes I used on a couple of occasions). I , however, do like them. I just couldn't imagine him not liking your recipe.

Neither of us is of Polish heritage so we were both so surprised to see the immense size of the heads of cabbage that Atkin's sells in the early fall. They are quite something! I am quite sure that families of Polish heritage, who live in this area, still get together to make huge amounts of Galombkies. I imagine they make loads of them to freeze for future dinners. It sounds like your recipe would make enough for you to do that too:-)