Wednesday, September 14, 2016

Stuffed Cabbages






  • 2 heads of cabbage
  • 2 lbs ground beef (or veal/beef/pork mix)
  • 3 cups cooked rice
  • 1 egg
  • 1 -15 oz. can tomato sauce
  • 1-28 oz. can crushed tomatoes
  • 1/4 cup tomato sauce (in meat)
  • Salt & Pepper to taste
  • 1 tsp garlic
  • 1 tbsp parsley
  • 2 slices diced onion


How to Make It

  • Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.
  • Cut off the rough part on the end of the cabbage leaf with a sharp knife.
  • Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won't burn.
  • Pour crushed tomatoes over Halupkys.
  • Cover and bake approximately 75 minutes at 375º.
  • Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour.
  • Serve with tomato sauce.
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