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Stuffed Cabbage (Halupki) Recipe

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This recipe for Stuffed Cabbage (Halupki), by , is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Privot
Added: Monday, December 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 lb. ground chuck
2 eggs

2 cups cooked rice
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 tsp paprika

1 can sauerkraut

1 large can tomato sauce
1 large can crushed or diced tomatoes

Directions:
Directions:
Put on a large pot of salted water to boil.
Add cored cabbage and simmer till leaves come free. Separate leaves (cutting away any tough veins) and set aside.

Combine rice, eggs, seasonings, 1/3 c tomato juice and 1/3 c sauerkraut juice. Mix in meat.

Place about 2 tablespoons meat mixture into each leaf and roll up, tucking the ends in.

Leftover cabbage can be cut up and placed into a covered casserole as a bed for the cabbage rolls.

Layer these rolls in the casserole.

Cover with rinsed sauerkraut and tomato sauce. Add enough water to come to the top of the halupkis. Bake 350 2 hrs or till tender.

Serve with mashed potatoes.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
Make a big batch, cook, then freeze half for another time.

 

 

 

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