Halupki! I promise you! While a bit long, this recipe is super easy, and your diners will LOVE!

Approximately 4 Servings ( 8-10 Halupki)

INGREDIENTS

·      Cabbage – 1 Head

·       Ground Beef (1 – 1 ½ pounds)

·       Cento Peeled Tomatoes (1) 32oz Can.  I prefer Cento, however you can use any brand

·       White Rice, Uncooked (1 – 1 ½ Cup)

·       1 Large Egg

·       Breadcrumb (Approximately 1 ½ Cup)

·      Basil (1 Tablespoon)

·       Worcestershire Sauce (2 Tablespoons)

·       Bacon, Uncooked (4 Strips)

·       Beef Stock (1 Cup) to taste, may not be needed

·       Salt and Pepper – to taste

DIRECTIONS

Cabbage Wrapping

·      Remove the cabbage head, cutting into the base approximately an inch.  You want to cut in enough so that the outer leaves can be removed freely.

·      Bring water to a boil in a large pot. You’ll want enough water to cover the cabbage by an inch or two.

·      Place the cabbage in the boiling water. Boil for approximately 10 minutes. Turn the burner off, cover, and let sit for maybe another 5 minutes. The goal is to be able the remove the leaves freely.

·      Drain the water and remove the cabbage. Begin to remove the leaves, from the outside in. The goal is to not break the leaves, but it happens!  No worries! You’ll just want to have 8-10 leaves that can be stuffed and wrapped, or however many servings you desire!

Beef Stuffing

·      Place Ground Beef, Rice, Egg, Breadcrumb, Basil and Worcestershire Sauce in a mixing bowl. Mix with your hands. You may need to add additional Breadcrumb. The consistency should be half moist and half dry.  Much the same to my meatball recipes!

Tomato Sauce

·      Place the canned tomatoes in a blender. Blend on high for 20-30 seconds, until fully blended. Set aside.

Stuffing the Halupki - Trust me, it is EASY once you have done this one time!

·      With your hands, roll the beef mixture into balls. Not completely round, but rather more horizontal. You will see what I mean as you’ll want the rolls to fit inside of the cabbage leaves.  The beef stuffing will vary in size, to fit the leaves, which are from large, to medium, to small.

·      Stuff each leaf with the beef mixture.  You’ll want to put each beef roll near the base of the cabbage leaf. Roll up once. Then wrap from the left to the right, and finally the top down.  TRUST ME, it may sound confusing, but it is quite easy! Essentially you want each Halupki to fully encase the beef mixture. 

Cooking the Halupki! The finish line!

·      Pour a very small amount of the tomato sauce at the base of the pot where you boiled the cabbage. Just enough to slightly cover the base of the pot. 

·      Add the prepared Halupki.  Cover the base of the pot and stack with any remaining Halupki.

·      Cover the Halupki with the remaining tomtato sauce.

·      Place the bacon on top of the Halupki and sauce. Horizontal and vertical or crosswise. Essentially, we want the juices from the bacon to marinate over the Halupki.

·      Bring to a boil

·      Reduce heat to low. Cover and simmer for approximately an hour. 

·      As it is simmering, check for consistency. If it appears to be too dry, feel free to add the beef stock.

·      As well, continue to spoon the sauce and bacon jucies in the pot, over the Halupki.

·      Remove from heat. Discard the bacon

BON APPETIT!