From the kitchen of Carla Wilson
2 1/2- 3 lb ground chuck
1/2- 3/4 lb ground pork
1 c (measured raw) rice– cook
Sauté:
1 large chopped white onion
1 stick butter or margarine
Fry on low until onions become transparent.
Cool. Mix with ground meats & cooked rice (use about 3/4 of cooked rice).
In your largest pot, bring 2″ of water to a boil.
Wash 3 heads cabbage.
Cut core out with knife- go down about 4″ turn entire head upside down & put in boiling water.
Cover. Steam.
Take leaves off, one at a time, put on plate to cool.
Cut thick center vein from cabbage leaves.
Take about 1/4 c of meat mixture, roll into a ball.
Place on cabbage leaf.
Fold right & left side in over meat, then roll up.
In a large (soup type) pot:
Place halupki, seam side down (so they won’t fall apart).
Fill the pot about 3/4 full with halupki.
Pour tomato juice over holupki until pot is about 1/2 full.
Pour: 1 c tomato catsup on top.
Add: 2 bay leaves
Cut up: 1/2 large white onion
Place raw onion on top of holupki.
Cover with small cabbage leaves, veins removed.
Pour some more tomato juice over top.
Cover pot. Cook.
Bring to a boil, then turn down heat.
Cook slowly for about 2 hours on top of stove.
This makes about 40 large halupki.
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