Directions: |
Directions:1) Preheat oven to 325*F
2) Remove core from cabbage, Place whole head in a large pot filled with boiling salt water. Cover and cook 3-minutes or until softened enough to pull off individual leaves. Will require about 18 leaves.
3) When leaves are cool enough to handle, use a paring knife to cut away the think center stem of each leaf, without cutting all the way through.
4) Chop the remaining cabbage and place it into the bottom of a greased casserole dish or Dutch oven
5) Saute the chopped onion in butter/oil in a small skillet until tender; let it cool. Transfer to a large bowl and mix with the beef, pork, ½ can tomato juice, rice, egg, and spices. Combine thoroughly. Don’t over-mix or meat will become tough.
6) Place about ½ c of filling on each cabbage leaf. Roll away from you to encase the meat. Flip the right-side of the leaf to the middle, then flip the left-side – this makes something that looks like an envelope (think swaddling!). Roll away from you to create a neat little packet.
7) Place the cabbage rolls on top of the chopped cabbage in layers in the casserole dish or Dutch oven. Pour tomato juice over the rolls, bring to boil, cover and place in the oven.
8) Bake for 2-hours or until cabbage is tender and meat is cooked. Serve with pan juices and a drizzle of sour cream if desired. |
Personal
Notes: |
Personal
Notes: This is an awesome comfort food that I remember from childhood and wanted desperately to share with the kids so they could develop the same appreciation. It didn’t quite work out that way, but I still certainly enjoyed it! And we had cabbage rolls for weeks. It requires about 45-minutes of prep-time, but well worth it. This recipe was shared by a high school friend of mine. Ssssh – don’t tell him I told you
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This recipe for Halupka (Cabbage Rolls)-Guy Lisella is from