This is an old Polish recipe for stuffed cabbage, courtesy of Ashley’s mom, Andi Wolff. They called them halupkis. Whatever you call them they are scrumptious and quite filling.
PrintStuffed Cabbage
Ingredients
1 Large Head Cabbage
1 lb. Ground Beef
1 Minced Onion
1 C. Uncooked Minute Rice
1 tsp. Each: Salt, Fresh Black Pepper, Garlic Powder
1 Sliced Onion
2 Tbsp. Olive Oil
1 Jar Tomato Juice
1 Can Sauerkraut, Drained
¼ C. Packed Brown Sugar
Instructions
Core cabbage and cook in enough water to cover for 10 minutes
Let stand until cool enough to handle
Mix next 4 ingredients and shape into rolls (about 1 inch in diameter and 2 inches long)
Wrap the rolls in cabbage leaves and tie shut with butcher’s string
In a large soup pot, sauté the sliced onion in olive oil until soft
Add the cabbage rolls, arranging as shallowly as possible
In a separate bowl, mix the juice, sauerkraut and sugar and stir well (be sure to use enough juice to just cover the cabbage rolls)
Add to the pot
Cover and simmer 1 ½ hours