Cut each cabbage in half, and take out the triangular core. Place in boiling salted water until leaves are limp (about 1/2 hour). Or, if you have a pressure cooker (like I do) you can cook the cabbage for 3 minutes in 1/2 cup of salted water (after the regulator starts rocking).

After three minutes:

Cook off the rice according to the package directions and saute the onion and garlic off in the butter until soft. Mix the rice and onions into the ground beef along with the tarragon, thyme, egg, soy sauce, worcester sauce, and some pepper.

Lay a large cabbage leaf down flat and place a scoop of the filling in it.

Fold the leaf around the filling and give a good squeeze to drain the excess water out.

Place in a pan lined with cabbage leaves. Repeat this until the filling is gone. If you like cabbage, take whats leftover and place it on top of the rolls.

Mix the soup with the tomatoes, basil, sugar, oregano, and 1/2 can of water. Pour over the top of the golubkis. Cook for an 1 1/2 to 2 hours on 325.

Peel and cut the potatoes into large chunks. Boil in salted water until thoroughly soft (about 25 min) and then drain well. Add the garlic and using a large spoon, mash the potatoes up until there's just a few small chunks left in them. Add the 1/2 & 1/2 and slowly add milk until potatoes are like a very thick liquid. Add the parmesan cheese, chives, and salt to flavor.

Now that you have learned how to make golubki and garlic mashed potatoes, please be sure to view these other beef recipes.