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Halupka (Cabbage Rolls) by Joanne




Source of Recipe


Jo/EDC


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10559.1

List of Ingredients




1 head of cabbage (I buy about as large as I can)
2-3 pounds of ground chuck
1 bag Success Rice Boil-in-Bag or equivalent, cooked and cooled
Dried Onion (1/4 cup?)
Salt to taste
Pepper to taste
3-4 cans of condensed tomato soup
1-1½ cans of water
splash of vinegar

Recipe



Remove core from cabbage as much as possible. Place cabbage in boiling water and boil for about 10-20 minutes. Remove from water and set to cool. Pull off leaves keeping them intact until you get to the all white leaves. You will be able to use some of the larger all white leaves. Cut out the hard end in a "V" shape. Pour a can of soup and some of the water into the bottom of a dutch oven.

Combine the raw meat, cooked rice, onion, salt & pepper. Form into an elongated meatball (about the size of 2 meatballs side to side) and place at one end of a cabbage leaf. Roll the cabbage leaf up, folding the sides in. Place seam side down into dutch oven. Continue with the rest of the meat and cabbage. I pour more soup as they layer, making sure each has a coating of soup/water. May add more salt & pepper between layers too. Lastly, pour in a splash of vinegar. Cover and cook on stove top over Medium/Low/Warm heat. You don't want them to burn.

Cook thoroughly and serve or cool completely and store in a glass dish with plastic wrap.

Now, that's the way I was taught. I plan on making them someday in a bed of sauerkraut with the bacon too. These are great for parties too! Very popular in Pennsylvania!