ANNA CERMAK’S STUFFED CABBAGE ROLLS (HALUPKI)

1 large head of cabbage

1 lb. ground beef

1 cup cooked rice

1/4 cup finely chopped onion

1 egg, beaten

1 tsp. salt

1/4 tsp. pepper

1 can condensed tomato soup

1 can sauerkraut

sugar

1 14-oz. can tomato sauce

Fill a large pot with salted water and bring to boil. Remove large outer leaves from the head of cabbage, thin the hard core and, using tongs, put the cabbage leaves, a few at a time, into the boiling water. Let cook until softened. Remove with tongs, let dry on waxed paper. Do this until you have at least eight to ten cooked leaves.

Combine beef, rice, onion, egg, salt and pepper with two tablespoons of the soup. Divide meat mixture among leaves and make rolls, then place rolls in roasting pan that has a thin layer of the soup spread over the bottom. Pour remaining soup over the rolls, top with sauerkraut and sprinkle a bit of sugar over the top (to cut the acidity and sourness of the kraut). Cover with foil and cook in a 325-degree oven for 1 ½ hours. Add tomato sauce, re-cover and cook another hour. Makes approximately eight rolls.