OK, this is the sort of thing I hate about the way I learned to cook certain things, but this is one of those things.. I do it totally by eye.  Ground beef, onion (diced and sweated but not browned), rice (barely cooked), raw egg, garlic powder, parsley, and any other herbs that come to hand… blanch the cabbage leaves and pare the stem back if it's thick, roll and freeze.

I add the rice till it 'looks' right, and really everything else too!  I'm really sorry about this, my mom would find recipes and decide to 'try' them, but always wound up adding more or less of this or that because she knew how she wanted it and what we like.  For this and a few other things, recipes just don't matter in our family..

Sorry again.

Oh absolutely aprilejoi, we stuff our green peppers with exactly the same mixture as the cabbage leaves.  In Polish, they are golumpki.  The l is so lightly pronounced it's more of a 'w' sound.  The Polish alphabet is different looking so this is the Americanized version of it.  It's from the word for pigeon, but there's rarely any such meat in them!  JOKE! (mostly) My grandmother said it was because they're about the same size as a pigeon, but who really knows!  You can of course mix pork or any other ground meat in there, we Poles are good at mixing any such things in this sort of thing to avoid any waste at all.

Oh, it's actually more traditional to use barley instead of rice.  Rice is usually more ready to hand though!  We also have been been known to use more adventurous stuffings for green peppers, but golumpki are sort of sacrosanct.

Some serve them with sauerkraut, but that's a NEVER in our family!!  LOL, it's tomato sauce all the way, with a bay leaf in the casserole when you go to bake it and plenty of extra sauce so you can spoon it over the mashed potatoes and the roll when you cut them open. OK, now I'm hungry!