Old Fashioned, Authentic, Hunky Halupki

Total Time: 6 hrs Preparation Time: 2 hrs Cook Time: 4 hrs

Ingredients

• 3 lbs ground beef (mix what you like, beef, veal, lamb combo is best)
• 2 tablespoons fresh ground black pepper (more than you probably think there should be)
• 1 teaspoon sea salt (to taste)
• 1 bunch fresh parsley, finely chopped
• 4 eggs
• 1 cup long grain rice (rinse and soak the rice for about one hour, cooking in the halupki will do the rest)
• 1 medium onion (finely chopped onion )
• 1/2-1 teaspoon crushed red pepper flakes
• 1 teaspoon garlic powder (to taste)
• 1/4 cup ketchup (optional)
• 1 (10 ounce) can tomato soup (optional)
• 1 quart sauerkraut (rinsed or not, depending how sour you like it)
• 2 medium onions, thickly sliced
• 2 medium cabbage
• 8 -10 bay leaves (laurel)
• 6 garlic cloves (coarsely chopped)
• 1 lb kielbasa
• 1 teaspoon caraway seed
• 1 (15 ounce) can tomato sauce
• 2 (15 ounce) cans whole tomatoes, crush by hand (with liquid)

Recipe

• 1 method:.
• 2 - core and boil the cabbage heads.
• 3 -- remove outer leaves as they become blanched -- do not over-cook.
• 4 -- stack on cookie sheet as they come out of the water - they will continue to soften.
• 5 -- cut thick vein from each leaf.
• 6 - mix together your meat, drained rice, chopped onion, garlic powder, parsley, salt, black pepper, red pepper flakes, and egg.
• 7 -- to sweeten up the meat a bit, i add a good squirt of ketchup (there's only one brand - heinz) and 1/2 can of tomato soup (you probably don't need this if you use lamb - but at least try the ketchup).
• 8 - fill your rolls and roll 'em up -- don't roll too tight - you will be able to tuck in the ends by pushing in with your little finger -- if they're rolled to tight, they'll explode in your hand -- or fold over the ends of the leaf when rolling sort of like a round burrito.
• 9 -- it doesn't take long to do this -- have fun.
• 10 now for the artistry:.
• 11 - line the bottom of your roaster with bacon - roaster should be deep enough to add several layers and hold adequate liquid.
• 12 - top the bacon with a good layer of left-over cabbage leaves -- the ones too small to roll or ripped leaves.
• 13 - layer with sauerkraut.
• 14 - sprinkle a little caraway seeds.
• 15 - layer with thickly sliced onion and chopped garlic.
• 16 - add 6-10 bay leaves, depending on the amount.
• 17 - layer the halupki - alternating direction of layers.
• 18 -- incorporate 2 - 3 inch lengths of kielbasa throughout.
• 19 - add remaining tomato soup if used.
• 20 - add tomatoes and sauce.
• 21 - salt and pepper.
• 22 - add cabbage water to cover.
• 23 bake at 350 for one hour then reduce heat to 250 for three more hours.
• 24 -- or reduce heat to 175-200 overnight - check to ensure enough liquid - don't dry them out.
• 25 serve with kick-ass mashed potatoes.
• 26 - roast as much garlic as you would like in the potatoes.
• 27 cube potatoes and for best results add sea salt and refrigerate for a few hours.
• 28 - rinse and drain potatoes, cover with water and lightly boil until soft.
• 29 mash together with butter, canned milk, cheddar/freshly grated parmesan cheese, sea salt, pepper, roasted garlic, jarred diced garlic, a little garlic powder, and grape seed oil.
• 30 now that's some good ol' hunky eatin'!