Meatloaf mix (veal, pork, and beef) makes the softest golupki.
Be sure to have a large covered casserole dish, or use foil to tightly cover when baking the golupki.
Mix thoroughly the meatloaf mix, rice, sage, salt, pepper, and sauteed onions.
Place about 1/3 c. seasoned meatloaf mix in center of leaf. Roll up long ways, tucking sides in.
Place cabbage rolls, seam side down, in a large casserole dish. Repeat until all meatloaf mix is used. You can pack the rolls tightly, they’ll be fine. Pour enough tomato juice over rolls so that they are covered. Add bacon rashers (uncooked) on top.
This dish is even better reheated the next day!