Halupki (Stuffed Cabbage)

The Ingredients
󠁯•󠁏 1 large head of cabbage
󠁯•󠁏 1 lb ground beef (or a mix of beef and pork sausage)
󠁯•󠁏 1 cup cooked rice (white or brown)
󠁯•󠁏 1 small onion, chopped fine
󠁯 •󠁏 1 egg (to bind it together)
󠁯•󠁏 Salt & Pepper to taste
󠁯•󠁏 Garlic powder (optional)

For the Sauce:
󠁯•󠁏 3 cups tomatoe sauce or 2 cans (10oz) tomato Soup & 1 can of water

The Directions

1. Soften the Cabbage Bring a large pot of water to a boil. Cut the core out of the cabbage head. Place the whole head in the boiling water for about 5–10 minutes. As the outer leaves soften, peel them off with tongs. You want them flexible enough to roll without cracking. (Tip: If you have a deep freeze, freezing the cabbage head overnight and thawing it also makes the leaves perfectly soft without boiling!)

2. Make the Filling In a bowl, mix the ground meat, cooked rice, chopped onion, egg, salt, pepper, and garlic. Mix it with your hands until it sticks together well.

3. Roll Them Up Take a cabbage leaf. If the center vein is very thick, shave it down flat with a knife so it rolls easier. Place a scoop of meat mixture (about the size of an egg) at the stem end. Fold the sides in. Roll it up tight like a burrito.

4. Place in a pint jar. Top the jar off with tomato sauce. WB 3 hours.

This is an Amish heritage recipe. Water bathing low acid food is banned by USDA. https://www.blossomandbrine.com/p/liability-waiver.html