Halupki (Stuffed Cabbage)

Ingredients

• cabbage (1 head)
• water (0 )
• salt (0.25 teaspoon)
• lean ground beef (1.5 pounds)
• ground pork (1.5 pounds)
• cooked white rice (1.5 cups)
• eggs (2 )
• onion (0.25 cup)
• fresh parsley (2 tablespoons)
• garlic powder (0.5 teaspoon)
• ground black pepper (0.5 teaspoon)
• tomato sauce (28 ounces)
• white vinegar (0.25 cup)
• white sugar (2.67 tablespoons)

Instructions

1. Place cabbage in a stockpot; pour over enough water to cover. Add 1/4 teaspoon salt; bring to a boil over medium-high heat. Turn cabbage every 2 to 3 minutes; transfer any leaves that separate from cabbage into a strainer to drain and cool. Continue to boil until all the leaves have cooked, about 15 minutes. Reserve 1 1/2 cups of cabbage cooking water. Cut out the tough, thick center ribs of any large cabbage leaves with a sharp knife.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. Mix ground beef, ground pork, cooked rice, eggs, onion, fresh parsley, garlic powder, salt, and pepper in a large bowl until combined. Lay 1 cabbage leaf on a flat surface; place 1 heaping tablespoon of filling at the base of a cabbage leaf. Overlap with the bottom of the leaf; fold in side edges and roll up.
4. Repeat with remaining large cabbage leaves and filling.
5. Cut any leftover cabbage leaves into pieces and place in the bottom of a roasting pan. Layer stuffed cabbage rolls on top.
6. Combine tomato sauce, reserved cabbage water, white vinegar, and white sugar in a bowl; pour mixture over cabbage rolls. Cover roasting pan with aluminum foil.
7. Bake in the preheated oven until filling is cooked through and sauce has thickened, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 468
• fat: 30 g
• sats: 11 g
• carbs: 22 g
• fibre: 4 g
• protein: 28 g
• salt: 0.715 g