Cathy’s Halupki Recipe
Just like stuffed cabbage rolls with out all the work.
From Carousel Watergardens Farm by Cathy Rollison -Krist
1 medium head of cabbage shredded
1 lb. lean ground beef browned with 1 pkg. onion soup mix or Cathy’s Tasty Treats Tangy Onion dip mix
3 handfuls long grain rice
1 large can of crushed tomatoes (fresh tomatoes are better if in season)
1 can (15 oz.) Bavarian sauerkraut
1 package of smoked sausage or kielbasa slice in 1/8 inch pieces and then 1/4 cut those.
Salt & pepper, and garlic salt to taste
1/2 cup sugar (optional)
1/4 cup diced sweet onion or onion flakes
1 cup water
Directions: Preheat oven to 350 degrees. In 9×13 bake pan grease bottom & sides. Then layer in the ingredients shredded cabbage, sprinkle onion flakes between each layer, add browned ground beef, then Bavarian sauerkraut, sprinkle 3 handfuls of long grain rice over all. Spread cut up smoked sausage over all, pour can of crushed tomatoes over all, sprinkle sugar over all, pour cup of water over everything. Salt & pepper & garlic salt to taste. ( I lightly season each layer)
Cover with tin foil turning the edge back along one long side of pan to vent.
Bake for 2 ½- 3 hours or until cabbage is tender. Serve warm with sweet cornbread or fresh baked Italian bread.
Note: if you use fresh tomatoes and especially heirloom Brandywine or Black Krim tomatoes in place of the can of crushed tomato’s it is even better. Core the fresh tomatoes and put in blender and puree then pour over the mixture.
A hearty farm dinner tastes great the first day but the left overs are fantastic the 2nd day if there is any left-over!