Halupki
1 medium cabbage
1 pound extra lean ground beef
1 cup minute rice
Salt and pepper to taste
1 teaspoon garlic powder
1 egg or 2 egg whites (if watching cholesterol)
1/3 cup ketchup
1 large can V-8 juice
1 bay leaf
In large pot, bring water to a boil. Preboil cabbage for 5 minutes. Combine remaining ingredients, except for V-8 juice and bay leaf. Remove cabbage to a colander to drain and let cool until manageable. With sharp paring knife, remove cabbage core. Pick off partially cooked leaves and lay on paper towels. Place heaping tablespoon of meat/rice mixture in the center of each leaf. Enfold meat/rice mixture in cabbage leaf and secure with a toothpick. Place in large kettle. Cover with V-8 juice and add the bay leaf. Bring to a boil and simmer approximately 1 hour.
Makes 3 to 4 servings.
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1 medium cabbage
1 pound extra lean ground beef
1 cup minute rice
Salt and pepper to taste
1 teaspoon garlic powder
1 egg or 2 egg whites (if watching cholesterol)
1/3 cup ketchup
1 large can V-8 juice
1 bay leaf
In large pot, bring water to a boil. Preboil cabbage for 5 minutes. Combine remaining ingredients, except for V-8 juice and bay leaf. Remove cabbage to a colander to drain and let cool until manageable. With sharp paring knife, remove cabbage core. Pick off partially cooked leaves and lay on paper towels. Place heaping tablespoon of meat/rice mixture in the center of each leaf. Enfold meat/rice mixture in cabbage leaf and secure with a toothpick. Place in large kettle. Cover with V-8 juice and add the bay leaf. Bring to a boil and simmer approximately 1 hour.
Makes 3 to 4 servings.
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