Piggies (Halupki)
Description
This recipe has come down from my mother's mother (Gram), and has been a favorite of my mother up to this day. I've made this a few times myself. It freezes well when done, so if you have too many leftovers freeze them for another day.
Ingredients
Instructions
Halupki Instructions
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Core and steam the head of cabbage until the leaves are soft and pliable ( add in step to remove the thick vein of the cabbage leaves to make them more bendable).
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Wash the 1/2 cup of rice and soak 10 minutes in hot water.
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Sauté the chopped (grated) onion in the melted shortening until transparent. Season with salt and pepper.
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Combine the rice, onion, pork, beef, and eggs. Mix all ingredients together.
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Carefully remove the cabbage leaves and lay out flat. Place sufficient quantity of the meat rice mixture in the center of the leaf and roll up into a tight roll.
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Pour cabbage water into bowl and retain. Line bottom of pot with cabbage rolls and season. Alternate layers of rolls with sauerkraut.
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Cover contents with sufficient quantity of the retained cabbage water to cover. Add 1 tsp. caraway seeds and simmer for an hour.
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Add 1 qt tomatoes and simmer for and additional hour before serving. May be reheated.
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