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