AUTHENTIC HALUPKI (CABBAGE ROLLS)

Authentic Halupki (Cabbage Rolls) image

Provided by Michelle Koletar/Mertz

Time 11h20m

Number Of Ingredients 10

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2 heads cabbage, boiled about 30 mins.
2 lb ground beef
1 lb ground pork
1 c cooked, white rice
28 oz can(s) sauerkraut
28 oz can(s) crushed tomatoes
28 oz can(s) tomato sauce
1 onion, diced as small as you can
2 eggs
garlic powder, paprika, salt & pepper

Steps:

1. 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.
2. 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.
3. 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.
4. Pour the rest of the tomato sauce in the bottom of your crockpot (you will need one very large one or 2 smaller).
5. 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.
6. 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.
7. Top with crushed tomatoes & cook in crockpot for about 10 hours. And, enjoy! I always serve with mashed potatoes. YUMMMY!!!!