When we were kids, stuck inside during a long, cold winter or seeking respite from the summer heat under a shade tree, my friends and I often played board games. These games could go on for quite a while, and we'd get to talking about sports and whatever else young boys think about. Eventually we'd get around to the topic of our favorite foods.

We all agreed that stuffed cabbage, known as holupki, was the best of all. Second to pizza, of course.

One of my friends claimed that his mother made the best holupki. Naturally, a frank discussion ensued, and since we were young boys, it was obvious to us that we had to defend our mothers' honor. There was some physical posturing, but no actual punches were thrown. The outcome was a uneasy stalemate.

Holupki is a meat and rice filled cabbage leaf. There are different names and spellings (halupki, holubky and holubki are common) as well as many methods of preparation and varieties of stuffing. Ground beef was my mother's choice, but ground pork, chicken and lamb can be used too.

Vegetarians aren't left out in the cold; mushrooms (or anything else you find appealing) can be used as a meat substitute. There is always room for modifications on the traditional recipe.

Holupki is usually served at our family gatherings. Depending on the size of the holupki you make, they can be the main course or a side dish. At traditional Slavic weddings, the holupki are smaller and served as sides.

My eighty-six year old mother still makes holupki for our family. Though her hands are getting quite arthritic, she always methodically mixes and rolls the holupki with love. She is sure to send frozen, uncooked holupki as part of a care package back home with me after my visits, and happily serves them to those who visit her.

My Mother's Holupki

Ingredients

1 head of cabbage

2 pounds of ground beef

1 1/2 cups of rice

1 Tablespoon of salt

1 Tablespoon of pepper

2 minced onions

1 6 oz can of tomato paste

1 teaspoon of parsley flakes

1 egg

1/2 cup of water

1 15 oz can of tomato sauce