Polish Halupkies or Stuffed Cabbage Leaves

Ingredients

• 1 Lb. Ground Beef
• 1 C. rinsed Rice
• 1 Lb. Ground Pork( chops)
• 3/4 tsp. Garlic
• l Ege Powder
• + small Onion
• Pepper to taste
• 3 Tbs. Salt
• Good sized head of Large can Seurkraut
• 1 Can Tomato Sauce

Method

1. 1

   Mix meat, egg, onion, rice, garlic powder, pepper and salt thoroughly.

2. 2

   Put cabbage into water and simmer until leaves are soft enough to break from cabbage head.

3. 3

   Take each leaf separately and cut hump off end.

4. 4

   Roll meat into each leaf and tuck in each end to secure meat in leaf.

5. 5

   Rinse sauerkraut thoroughly.

6. 6

   Put layer of sauerkraut in bottom of large pot and then layer of stuffed cabbage leaves.

7. 7

   Put layer of each until pot is filled.

8. 8

   Fill with water and put tomato sauce on top.

9. 9

   Boil at low heat for about 4 hours.

10. 10

    Add water as needed.

Nutrition per serving

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 37. The excerpt below is the record exactly as published.

LISH "HALUPKIES” OR STUFFED CABBAGE LEAVES RSET SS GLEE SE 0 eee 1 Lb. Ground Beef 1 C. rinsed Rice 1 Lb. Ground Pork( chops) 3/4 tsp. Garlic l Ege Powder + small Onion Pepper to taste 3 Tbs. Salt Good sized head of Large can Seurkraut Cabbage 1 Can Tomato Sauce

Cook this with the app: pantry check, scaling, and the assistant.