Stuffed Cabbage - Halupki's
by Mary Rogers
Email:theverns223@bellsouth.net

URL Source:
Source: Julia Child & Anne Marie & Adrienne
Course: Main
Cuisine: Mediterranean
Food Group: Beef
Serves: 12

Ingredients

1 large Head of Cabbage (or two small)
1 pound(s) gound chuck
1 pound(s) ground pork
1 pound(s) chopped veal
2 large eggs, slightly beaten
4-5 clove(s) chopped fresh garlic
2 large yellow onions, chopped
1 package(s) Lipton onion soup mix
1/3 pound(s) Salt pork, chopped
1 cup(s) Cooked rice
1 can(s) tomato sauce (15 oz)
2 can(s) tomato soup
1 teaspoon(s) fresh ground pepper
1 teaspoon(s) kosher salt
1/2 teaspoon(s) each garlic powder, onion powder

For the Cabbage: 

OPTION 1) Freeze the cabbage one week before you want to make this. Defrost cabbage in the sink overnight (there will be a lot of water). Cut core from cabbage, separate leaves. Large outside leaves can be used to line the bottom of the pot. Trim rib so cabbage leaf is flat. Set aside. 

OPTION 2)  Cut out core from fresh cabbage, submerge into large pot of boiling water, using tongs remove leaves as they soften, place into colander, continue until small cluster remains.  

For the Meat:  (Preheat Oven to 350

1)  Cook 1/2 cup rice in 1 cup water 20 minutes until soft, allow to cool.

2)  Open one can of the tomato soup and pour (undiluted) into the bottom of the casserole. Cut large outer leaves into large pices and place over soup.

3)  Saute chopped onions until soft & carmelized, allow to cool.

4)  Fry salt pork until crispy, allow to cool.

5)  In a large bowl, mix meats, onion soup, onions, salt pork, garlic, rice, eggs, salt & pepper, onion & garlic powder & 1/2 can of tomato soup (reserving the other half).  Mix well (I prefer to hand mix wearing rubber gloves).  Place a handful of meat mixture on the bottom edge of a cabbage leaf, roll over once, tuck in sides and continue rolling to end. Place seam side down onto soup in casserole. Continue rolling until all meat and cabbage leaves are used and placed in casserole. Pour remaining 1/2 can of tomato soup, 4 oz of water & can of tomato sauce over the rolls.  Cover tightly with aluminum foil and bake 

Thanks to a fellow Hazletonian, Ann Nakpairat, for a healthier version:  Replace the white rice with 3 cups of cooked brown rice, use 1/2 lean ground beef and 1/2 ground chicken.  Replace salt with "lite" salt.  Use onion powder & garlic powder instead of onion soup.  If you like a little sweet/sour flavor, add 2 tsp cider vinegar and a little splenda to the sauce.  

They can also be made in a large saucepot or dutch oven and simmered on the stove for about 4-5 hours, instead of the crockpot.  

Notes:This is Anne Marie's recipe and is SOOOOOO good that Nana abandoned her original recipe (the one we grew up eating) and made this one instead. And then, Adrienne made hers and we merged the two recipes and boy are these delicious!