Halupki For Beginners - cooking recipe

Ingredients

1 medium onion
1 tsp. Hungarian paprika (sweet)
2 lb. ground pork (get lean pork roast ground for lower fat content)
2 lb. ground round steak (lean for lower fat)
2 c. rice, uncooked
1 tsp. salt
1/4 c. catsup, mixed with 1/4 cup water
1 (32 oz.) can whole, peeled tomatoes
1 (6 oz.) can tomato paste
water to cover
2 Tbsp. olive oil
1 large head cabbage
2 tsp. salt
1 tsp. coarse ground black pepper
1 medium can sauerkraut

Preparation

Chop onion finely and saute in olive oil.
Add paprika; set aside.
Parboil whole head of cabbage (from which core has been removed) until leaves are just transparent, but not too soft.
(If leaves are too soft, they will tear when rolled.)
Remove leaves one at a time as they are blanched.
If section close to the core end is too thick, pare some off with a thin knife.
Set leaves aside.
Mix together pork, steak, rice, salt, pepper, catsup and water and onion mixture.
(Add one egg, if desired, not necessary.)
Take a cabbage leaf and place a small handful of the meat mixture in the center of it.
Fold over one side, then roll the cabbage completely over the meat.
Tuck the remaining end cabbage in by pushing your finger into it.
If too much cabbage is left on the end, trim it off.
Arrange cut-up cabbage on the bottom of a large pot (10 or 12-quart) and arrange cabbage rolls on it in layers.
Add tomatoes and tomato paste.
Put rinsed sauerkraut on top.
Add water to cover completely.
Cover with lid and bring to a boil over medium heat.
After it boils, simmer for 2 hours.
Makes about 36 cabbage rolls.
(The leaner the meat, the more dry the rolls will be.)