We simmer them (the best ones are made in a clay pot) in the oven. Very, very slow cooked. Also, we add some pork fat into the pot. Will make them to simply melt into the mouth. Damn, now i’m getting hungry
For us is much easier as we only use the pickled cabbage which is already very soft
it’s called like Golubtsy and yes, it’s similar to word “pigeon” in my language too
but in my family this dish usually cook a bit differently than your description