Holupky (Stuffed Cabbage Leaves)
Margaret Levin
1 loose head of cabbage (about 3 lb. head) |
1 package onion soup mix 1 #2 can tomatoes or tomato sauce 1 #2 can sauerkraut Bacon strips |
Cut out the stem of the cabbage. Parboil cabbage in water to cover for 10-15 minutes. Cool and separate leaves. Mix meats, seasoning and rice. Place some of the meat mixture on a leaf and roll and tuck in sides, finishing with the thick stem end on outside. Place half of the bacon strips on the bottom, then half of the sauerkraut, and then the rolled up leaves next to each other. On top, pour the tomato sauce, and spread out the rest of the sauerkraut and strips of bacon. This dish may be cooked in a heavy pot on top of the stove for about one hour or in a covered roaster in the oven at 350 degrees F for 1 1/2 hours. Check at about half the time -- if dry, add a little water to prevent scorching.