Authentic Halupki (Cabbage Rolls)
I always make mine in my crockpots, but you can bake them in the oven or cook them in a huge stockpot on the stove.
2heads cabbage, boiled about 30 mins.
2 lbground beef
1 lbground pork
1 ccooked, white rice
28 oz can(s)sauerkraut
28 oz can(s)crushed tomatoes
28 oz can(s)tomato sauce
1onion, diced as small as you can
·garlic powder, paprika, salt & pepper
How to Make Authentic Halupki (Cabbage Rolls)
- After cabbage cooks, allow it to cool a bit so you can handle. You will be tearing off the leaves to use as the base for this dish. I tear all my leaves off before mixing my meats to get a little assembly line ready.
- Mix ground beef & pork together. (I was taught to use my hands, NEVER a spoon.) Salt & pepper the meat generously and mix. Add about 2 TBS of paprika & garlic powder & mix.
- Now add the eggs & mix well. Add the juice from the sauerkraut, about 1/3 cup of tomato sauce, onions (I saute my onions in about 2 tsps of shortening until they are nice & brown), and rice. Mix and mix and mix well.
- Pour the rest of the tomato sauce in the bottom of your crockpot (you will need one very large one or 2 smaller).
- Form oval type meatballs for each cabbage leaf. Place the meat in the cabbage leaf, and then gently roll up & tuck underneath, as needed. If it is your first time making them, you may want to use toothpicks to hold each roll together until you get the hang of working w/ the cabbage.
- Begin layering the cabbage rolls on top of the sauce, then some kraut, then some crushed tomatoes. Continue layering. I add ground black pepper in between. I also tuck in any of the cabbage leaves that have torn or are not good for rolling in between the layers.
- Top with crushed tomatoes & cook in crockpot for about 10 hours. And, enjoy! I always serve with mashed potatoes. YUMMMY!!!!