Halupki

• 1 small head cabbage
• 1 1/2 lb. ground chuck
• 1 lb. ground pork
• 1 1/2 c. rice
• 1 1/2 tsp. salt
• pepper
• paprika
• garlic powder
• 1 medium onion
• about 3 Tbsp. shortening or oleo
• 1 can tomato soup
• 1 small can tomato paste
• 1 medium can sauerkraut

1. Cut out core from cabbage and scald.
2. Cut each leaf separately and scald only until limp.
3. Saute chopped onions in shortening. Wash rice, drain and leave about 1/2 cup water in rice.
4. Add to rice the ground meat, salt, pepper, paprika and garlic powder (just a shake of each) and sauteed onion.
5. Mix well.
6. Cut off the thick part of the cabbage leaf.
7. Fill each leaf with enough ground meat filling so that you can roll and tuck in ends.
8. Cut up small pieces of cabbage which you can't use and spread on bottom of pot. Layer the halupki.
9. Mix tomato soup and paste in some water. Pour over halupki.
10. Fill pot to at least 2 inches above.
11. Squeeze over sauerkraut and lay on top.
12. Cook for at least 2 hours or until rice is cooked.

cabbage, ground chuck, ground pork, rice, salt, pepper, paprika, garlic, onion, shortening, tomato soup, tomato paste, sauerkraut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=385048 (may not work)