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Halupki (Stuffed Cabbage Rolls)


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Serves | Prep Time | Cook Time

Why I Love This Recipe

--Derrick H.

--Wetumpka, AL


Ingredients You'll Need

½ large onion, diced
½ lb bacon, diced
2 large cabbage heads, cored
1 32oz sauerkraut
2 ½ lbs ground beef (or mixture of meats)
1 ½ cup uncooked rice
Salt and Pepper
1 can condensed tomato soup
Flour


Directions

Cook bacon until almost browned add in onion and cook until onions start to brown. Do not drain off grease. Set aside to cool
In a very large boiler, bring enough water to boil to cover a cabbage head. Place cabbage into water and cook until softened, pulling off outer leaves as it cooks. Set cooked outer leaves aside to cool. Trim bulk off large veins to allow for easier rolling. Mix ground meat, rice, and ¼ of the bacon mixture together. Place 2-3 tablespoons at the base of a cabbage leaf and roll up. Push sides in to form a seal. May need to trim off some excess cabbage from sides before pushing in.
Place a little sauerkraut in bottom of a boiler and place a layer of the cabbage rolls. Top with ½ of the remaining bacon and onion mixture and ½ of remaining sauerkraut. Repeat. Top with tomato soup then add water to cover. Bring to a boil then lower heat to a simmer cover. Cook for 1 hour. Mix some flour and water and add to pot to thicken liquid.


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