Halupki (stuffed Cabbage)

Ingredients

• Servings: 10
• 1 head cabbage, cored
• water to cover
• 1/4 teaspoon salt
• 1 1/2 pounds lean ground beef
• 1 1/2 pounds ground lamb
• 1 1/2 cups cooked white rice
• 1/4 cup finely chopped onion
• 2 tablespoons chopped fresh parsley
• 2 eggs, slightly beaten
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (28 ounce) can tomato sauce
• 1/4 cup white vinegar
• 2 2/3 tablespoons white sugar

Recipe

Preparation Time: 45 mins Cook Time: 2 hrs 45 mins

Ready Time: 3 hrs 30 mins


• place the cabbage in a stockpot with enough water to cover.
• add 1/4 teaspoon salt to the water and cabbage.
• bring water to a boil over medium-high heat. turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. boil until all the leaves have cooked, about 15 minutes.
• reserve 12 oz. of cabbage water.
• preheat the oven to 350 degrees f (175 degrees c).
• trim thick center vein off of bottom of each cabbage leaf.
• in a large bowl thoroughly mix together, ground beef, ground lamb, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
• lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
• fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. repeat with remaining leaves and filling.
• cut the leftover leaves into pieces and place into the bottom of a roasting pan.
• layer the stuffed cabbage rolls over the cut leaves.
• in a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
• pour the tomato sauce mixture over the cabbage rolls.
• cover roasting pan with aluminum foil.
• bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. baste stuffed cabbage rolls every hour.