"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Stuffed Cabbage (Halupki) Recipe

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

Susan Privots twist on Memaws Recipe
Added: Monday, December 22, 2008


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

1 large head of cabbage

1 browned pork chop

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 Mix in meat.

Into the bottom of the pan, add pork chop and some of the tomato sauce and saurkraut

Place about large scoop of 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:
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
This is another recipe that Grandma Tvardzik used to make. Mom taught me how to make it, and this is my tweak on her recipe.

Make a big batch, cook, then freeze half for another time.

Great for the holidays!




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