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Halupki's: Stuffed Cabbages Recipe

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This recipe for Halupki's: Stuffed Cabbages is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large cabbage heads -- Remove coarse outer
1 1/2 cups rice -- uncooked
1/4 pound bacon strips -- diced
2 medium onions -- diced
2 pounds ground lean beef
2 pounds ground pork
1/2 teaspoon back pepper -- ground
2 teaspoons salt
4 each eggs -- beaten
1/4 teaspoon paprika
1/2 teaspoon celery salt
1 can tomato soup -- 14.5 oz.
1 can chicken broth -- 14.5 oz.
1 can tomatoes (with chiles, optional) -- chopped
Directions:
Directions:
Remove the center core of each head of cabbage. Place in large pot of boiling water. Boil until soft, removing each leaf as it softens. Let leaves cool, then trim the thick rib on each leaf. Reserve 14.5 oz. of the cabbage cooking water.

Boil rice in a separate saucepan until half cooked. Drain and set aside.

In a large skillet, saute bacon and discard the excess fat. Add the onion to the skillet and cook until lightly browned. Chop the bacon into small pieces and add back to the pan.

In a bowl combine: beef, pork, partially cooked rice, pepper, salt, eggs, cooked onion-bacon mixture, paprika, and celery salt.

Preheat oven to 350 degrees F.

Measure the mixture with medium sized ice cream scoop to make each halupki the same size. On each separate cabbage leaf, place 1 scoop of the meat mixture at the bottom of the leaf and roll, tightly tucking the sides to cover the mixture. Line the bottom of a roasting pan (not aluminum) with cabbage leaves that are too dark or to small to use for rolling. Place halupkis in roasting pan, making 2 layers.

Combine tomato soup, broth, chopped tomatoes, and reserved cooking liquid and pour over halupkis. Cover and bake for 2-2 1/2 hours. Add more liquid if needed.

They taste best the next day.

 

 

 

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