Ingredients
- Cabbage, 2 heads,
- 3 lbs. ground chuck
- 3/4 lb. ground pork
- salt and pepper
- 2 eggs
- garlic powder
- paprika
- 1/2 of a 2” onion sauteed in 1/4 lb. butter
- under 1 cup rice
- and equal amounts water
- 1 large can (28 oz.) sauerkraut
- 1 large can (28 oz.) Hunt’s Tomato Sauce
- 1 large can (28 oz.) Hunt’s crushed tomatoes
Preparation
Step 1
Prepare the cabbage, puncture the core with a knife, and boil about 45 minutes. After cooling prepare the leaves, pull them off the head in as large a piece as you can. Mix the meat together and smell it. Remember the smell of the meat. Sprinkle on a little salt and pepper and knead the mixture by hand. Smell again. Keep adding salt and pepper until it just barely masks the smell of the meat. Cook the rice until all the water is absorbed. Set aside. Mix the eggs into the meat mixture. Smell the mixture, remember the smell. Sprinkle in a little garlic powder and paprika knead well. Keep mixing small amounts of garlic powder and paprika until you an detect a garlic smell. Add the juice from the sauerkraut, the rice, sauteed onions and 1/3 cup of the tomato sauce. Mix thoroughly. Pour a small amount of oil in the bottom of a bid pot. Roll a small handful of the meat mixture into a firm oval, wrap with a cabbage leaf. Tuck the edges into the roll. Line the bottom of the pot with the halupki, cover with a little bit of the sauerkraut, some tomato sauce and a layer of leaves. Keep building layers using the small cabbage leaves for layering. Top with crushed tomatoes, remaining sauerkraut and the very top is cabbage leaves/ Add enough water to totally cover. stick a wooden spoon down to the bottom (carefully, along the side of the pot) to break any air bubbles between the layers (do not puncture the halupki), and add more water, if necessary. Repeat this several times, because air between the layers will make a terrific mess when the pot begins to boil. Bring to a boil, then turn the heat down, simmer for at least four hours, then keep warm until served.