Golabki - Polish Cabbage Rolls

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1. 1Step 1: Chop the onion.
2. 2Step 2: Mince the garlic.
3. 3Step 3: Saute the garlic and onion in 2 tablespoons of butter over medium heat until the onions are caramelized. Remove from heat and let cool to near room temperature.
4. 4Step 4: Beat the 2 eggs thoroughly with 2 tablespoons of marjoram, 1 tablespoon of thyme (or sage), salt, and pepper.
5. 5Step 5: In a bowl, add the ground beef, ground pork (or veal), rice, onion, garlic, and eggs.
6. 6Step 6: Mix thoroughly with your hands.
7. 7Step 7: Cover and let rest in the fridge. You can let it sit overnight to let the flavors permeate more.
8. 8Step 8: Core the cabbage.
9. 9Step 9: Blanch the cabbage leaves in boiling water, peeling them off as they become limp. Alternatively, after coring the cabbage, you can put it in the freezer and after it's frozen, let it thaw and the leaves will be limp--you can just pull them off. If you choose to freeze, freeze the cabbage the night before and keep in mind it will take a few hours for it to thaw.
10. 10Step 10: Once you've separated all the leaves, take a paring knife and cut off any thick stems preventing the limp leaf from bending or rolling.
11. 11Step 11: Put about 2 tablespoons of meat filling in the center of each leaf. Fold the sides of the leaf in and roll it up into a little package. Put each golabki seam-down into a casserole dish. At this point, if you like, you can freeze them and thaw them later. Once thawed, continue with the recipe steps below.
12. 12Step 12: Once you've used up all the cabbage leaves or meat filling, take your cans of tomatoes and pour them over the golabki.
13. 13Step 13: Sprinkle the remaining teaspoon of marjoram into the tomato sauce before pouring it over the golabki and tomatoes.
14. 14Step 14: Bake covered at 350 degrees for 2 hours.