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MOM KAHLE'S HALUPKI Recipe

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This recipe for MOM KAHLE'S HALUPKI is from Mark's Cookbook, 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:  
SELECT SMALL TO MEDIUM SIZE CABBAGE HEADS THAT ARE NOT TO FIRM. THE LEAVES COME APART EASIER.
2 LBS GROUND MEAT
2 CUPS RICE
1 LARGE CAN TOMATOES (1-LB)
SALT AND PEPPER TO TASTE

CABBAGE WATER:
1 TABLESPOON SALT
1/4 CUP VINEGAR
Directions:
Directions:
BROWN GROUND MEAT. COOK RICE ACCORDING TO PACKAGE. MIX GROUND MEAT AND RICE TOGETHER AND SET ASIDE. BRING LARGE POT OF WATER TO BOIL. ADD 1 TABLESPOON SALT AND 1/4 CUP VINEGAR. COOK CABBAGE LEAVES IN WATER UNTIL JUST LIMP. REMOVE THICK RIBS FROM LEAVES. PLACE SPOONFUL BEEF AND RICE MIX ON CABBAGE LEAF. ROLL TIGHTLY, TUCKING IN THE ENDS PLACE SEAM SIDE DOWN IN GREASED CASSEROLE OR ROASTER. SALT EACH LAYER. DOT WITH CRISCO POUR TOMATOES OVER ALL. COVER AND BAKE AT 300 FOR 1 HOUR.

 

 

 

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