Stuffed Cabbage Rolls (Halupki)

Stuffed Cabbage Rolls (Halupki) Stuffed Cabbage Rolls (Halupki)

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Halupki

Stuffed Cabbage Rolls

2 lb. Hamburger (lean) or ground mooseburger

2 cups cooked rice

1 1/2 Tbsp. lemon juice

1 medium minced onion

1 cup fine chopped celery

1 tsp. salt

1 tsp. garlic salt

1/4 tsp. pepper

1 can tomato soup (large or use several small cans)

1 cup water

1 head cabbage (large)

Combine meat, rice, juice, onion, 1/2 cup celery, garlic salt, salt and pepper. Core cabbage and cover with boiling water and cook until cabbage begins to wilt. Separate leaves; drain thoroughly. If leaves are tough and will not bend, place in the boiling water for a short time again. Cut down any thick veins but do not cut through leave. Place about 1/2 cup or amount needed to fill leave on leaves and rollup securely folding as you would an egg roll. Place the scraps of cabbage in the bottom of the baking pan. Sprinkle with remaining celery. Put the cabbage rolls on top of this. Mix soup and water together and pour over the rolls. Bake uncovered for 1 hour at 350 degrees or until cabbage is tender. Cover with foil if drying or scorching begins.

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