Core cabbage and place in stockpot with enough water to cover.
Bring water to boil, turn cabbage every few minutes and remove leaves that separate from cabbage and place in strainer to cool. Boil until all leaves have cooked.
Reserve 12 oz. of cabbage water.
In large bowl mix ground beef, ground pork, rice, onion, egg, garlic powder, salt & pepper.
Preheat oven to 350.
Trim thick center vein from each cabbage leaf.
Lightly pack a small amount of meat mixture in center of cabbage leaf.
Fold sides over filling and roll cabbage up to encase meat.
Repeat with remaining leaves and filling.
Place rolls in roasting pan.
In bowl mix tomato sauce, reserved water, vinegar and sugar.
Pour over cabbage rolls.
Cover roasting pan and bake for 2 1/2 hours.
Originally Submitted
2/1/2015
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