Award-Winning Recipe, Halupke (aka Stuffed cabage)

By á-34480

Ingredients

• 1 pound ground chuck
• 1 pound ground pork
• 1 16 ounce box of regular rice (not instant)
• 1 large onion, chopped
• 1/4 cup butter or margarine
• 2 eggs
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 large can of sour kraut
• 2 large cans of tomato sauce

Details

Adapted from justapinch.com

Preparation

Step 1

1. Remove core of cabbage head and steam head until leaves can be separated. Cut off hard rib on cabbage leaf to make rolling easier. Put rice in saucepan and cover with water; heat until boiling then turn off heat. Let sit until all water is absorbed (rice will be par-boiled at this point).

2. Sauté chopped onions in butter or margarine until light brown. Remove from heat and add meats, rice, salt, pepper and eggs. Mix well until blended (using your hands with a plastic glove works best).

3. Rinse sour kraut with water and place 1/2 of the can in the bottom of pot with 1 can of the tomato sauce. Fill each cabbage leaf with filling and roll, tucking in sides, then place in layers in the pot with open seams down. When all cabbage rolls are filled cover them with the remaining sour kraut and other can of tomato sauce. Add hot water to cover the rolls. It is a good idea to weigh down the cabbage rolls with a flat lid until the water boils, otherwise they may float and come unrolled. Simmer for 1 hour. If all water is absorbed after cooking, add more water to cover rolls before storing in refrigerator. This keeps them moist. More tomato sauce can also be added, if desired.