Halupki (Cabbage Rolls)

CABBAGE:\nIn a large soup/stock pot add enough, lightly salted, water to submerge a head of cabbage. Bring to a boil then turn down to a simmer.\nCore each whole head of cabbage.

CABBAGE:\nParboil cabbage until slightly tender.

CABBAGE:\nRemove the outer leaves as they become tender - do not overcook. Drain well and let cool.

ONIONS, PEPPERS & GARLIC:\nDice onions and green peppers.\nPeel cloves of garlic and mince.

ONIONS, PEPPERS & GARLIC:\nHeat oil in pan, stir in onions, peppers, and seasoning; cook until just tender. Remove from heat; set aside to cool. *Vegetables should be tender but still be able to retain their shape and texture through mixing and baking.

MEAT MIXTURE:\nSeason the meat and mix well with your hands, squeezing meat through your fingers to mix thoroughly. Add cooled onion/pepper mixture, minced garlic, and rice.

MEAT MIXTURE:\nAgain with your hands, mix in cooled onion/pepper mixture, minced garlic, and 2 cups of the rice. Mix until well incorporated. Add more rice and additional seasoning if needed.\n*At this point I like to take a pinch of meat and fry in a small pan to test the seasoning before assembling the cabbage rolls.

CABBAGE ROLLS:\nTake about 1/3 of a cup of meat and roll into about a 3" oblong tube of meat. Place meat at cored end of one leaf of cabbage.

CABBAGE ROLLS:\nTightly roll meat in cabbage (away from you) until you no longer see the meat and the cored end of cabbage meets middle of cabbage leaf.

CABBAGE ROLLS:\nTake excess cabbage from both sides of meat and neatly and tightly fold in towards each other, allowing the cabbage above the meat to neatly fold in evenly. *See picture*

CABBAGE ROLLS:\nContinue to roll meat tightly until the cabbage is completely and neatly wrapped. At this point you can gently push the cabbage into the meat on each end of the meat - this helps secure the cabbage in place while cooking. Don't use the smaller leaves, set aside for later.\nContinue rolling until all of the meat is used. You should have cabbage leftover.

CABBAGE ROLLS TIP:\nIf the thick vein of the cabbage makes it too tough to roll you can simply trim the vein. Be careful not to trim too much of the cabbage. You can see where the vein was trimmed in steps 9 - 11.

FREEZING:\nAt this point you can freeze your cabbage rolls by placing them spaced evenly without touching on a baking sheet and place into the freezer until completely frozen. Then place the individually frozen cabbage rolls in a freezer safe plastic bag and back into the freezer until ready to use.

LAYERING CABBAGE ROLLS:\nLayer enough leaves in a single layers at the bottom of your roaster.

LAYERING CABBAGE ROLLS: (optional)\nNext spread a layer of sauerkraut

LAYERING CABBAGE ROLLS:\nAdd a layer of cabbage rolls.\nAt this point, if you plan to double layer your cabbage rolls repeat with a layer of cabbage, sauerkraut, and some tomatoes/sauce before adding the second layer of rolls.

LAYERING CABBAGE ROLLS:\nTop cabbage rolls with remaining cabbage and sauerkraut. Pour tomatoes/soup/sauce evenly over cabbage rolls.

Cover and bake at 350 degrees for about 1-1/2 to 2 hours or until meat is fully cooked and a cabbage roll can easily be cut through with the side of a fork.\n *This cooking time is based on cooking 20 - 25 thawed cabbage rolls in a single layer.