Making Gołąbki with homegrown cabbage

It is a rainy dreary day in the Northeast today.  I enjoy working holidays as I reject them.  I volunteered to work later today.  

This afternoon, I am carrying on a family tradition of making "Pigs in the Blanket", stuffed cabbage rolls or  Gołąbki.  My Mom and grandmother used to make these for us.  In the last decade of my immersing myself in cooking, my Mom used to encourage me to make them.  I was too intimidated to do it while she was still here.  I asked her to write out the recipe for me nonetheless.  

As my homegrown cabbage was ready to harvest, I decided to make these.  They turned out spectacular with intense flavor and wonderful memories.  So I am making another batch today as the frost has set in and the cabbage must be harvested. 

I grew an unusual cabbage from seed called filderkraut which is a perfect shape to make these.  I am still astounded that a tiny cabbage seed the size of a poppyseed can produce this 10 pound head of cabbage.  I don't believe their explanations as to how this happens. 

This variety stands out with its mammoth, pointed heads and extra sweet, juicy flavor, making it a garden favorite year after year. Originating from the Filder plateau in southern Germany, it’s celebrated annually at the Filderkraut festival. Harvested in fall, this long-season cabbage easily produces heads over 10 pounds, perfect for traditional sauerkraut. Developed in South Germany's farmhouse gardens in the 1700s, each village had its own strain. Despite its unique shape making it harder to process, Slow Foods has included this rare, delicious variety in its Ark of Taste.

I will continue to preserve knowledge of myself, knowledge of my experiences, knowledge of my past.  I will continue to reject their civilization as much as I possibly can.