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Halupkis (Stuffed Cabbage) Recipe

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

Jennifer and Tom Schadle
Added: Monday, November 5, 2007


Head of Cabbage
1 lb. Ground Beef
1/2 Cup Rice, cooked
1 Large Egg
1 Medium Onion, finely chopped
Salt & Pepper to taste
1 can Tomato Soup
1 can Tomato Sauce

To soften cabbage, either steam in boiling water 10-15 minutes and let cool, or freeze and thaw to room temperature. Peel off individual leaves.

In a large bowl, combine Ground Beef, Rice, Egg, Onion, and salt & pepper (best to use your fingers).

Form beef mixture into oval balls, about 1/4 cup each. Place ball inside a cabbage leaf, wrap up and tuck in ends. Place cabbage-wrapped meatballs into crockpot. Chop up leftover cabbage and ad to pot. Cover with tomato soup and sauce (and/or tomato paste, tomato juice... whatever you have lying around).

Cook on low for 4-6 hours or until meat is cooked through. Alternately, cook in large soup pot on stove, or in the oven in a roasting pan at 375 for about 1 1/2 - 2 hours. Serve with warm, crusty buttered bread.

Stuffed Peppers: Follow the same recipe, but instead of cabbage, use bell peppers. Cut the tops off, remove the seeds, and stuff with beef mixture.




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