Recipe - Halupkis Beef And Pork Filled Cabbage Rolls

1 lg Head Savoy or green cabbage
Salt
1 cup Cooked longgrain rice
One fourth pound Ground lean chuck
One fourth pound Ground lean pork
1 small Onion, finely chopped
One half Red bell pepper, finely
chopped
1 Garlic clove, finely chopped
1 ds Cayenne
One fourth cup Firmly packed fresh dill,
finely chopped
Freshly ground black pepper
1 cup Chicken stock

Remove 4 to 6 large leaves from the cabbage. Reserve the remaining cabbage
for another use. In a large pot bring 2 quarts of salted water to a rolling
boil. Blanch the cabbage leaves in batches until tender but still bright
green. Immediately transfer blanched leaves to a large bowl of ice water.
When all the cabbage leaves have been blanched transfer them from the ice
water to paper towels and pat dry.

In a large bowl combine cooked rice, ground chuck, ground pork, onion, bell
pepper, garlic, cayenne, half of the dill, salt and pepper. To test the
seasoning, cook a small amount of the mixture in a hot skillet, taste and
adjust seasoning.

With the thick rib end of the cabbage leaf facing you arrange about 1/3 cup
of the meat filling across the rib end and roll up the cabbage leaf,
tucking in the ends, to enclose the filling. Repeat the procedure for the
remaining blanched cabbage leaves.

In the bottom of an ovenproof casserole (small enough for the cabbage rolls
to fit snugly in one layer) with a tight fitting lid spread half of the
sauerkraut. Arrange the cabbage rolls over the sauerkraut and top with the
remaining sauerkraut. Add the reserved sauerkraut liquid and enough chicken
stock to reach halfway up the mixture. Bake the cabbage rolls, covered, in
the middle of a preheated 350 degree F. oven for 1 hour. Reduce heat to 250
degrees F. and bake the rolls for another 45 minutes. Remove the lid and
sprinkle the mixture with the remaining dill. Serve warm.

Yield: 4 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8840 Posted to
MCRecipe Digest V1 #523 by Angele Freeman jfreeman@netusa1.net on Mar
19, 1997