Mar 03, 2012
Hi, I'm Jillian the submitter of this recipe. I would like to correct a couple of things with this recipe: 1) Using a paring knife, remove the core of the cabbage then boil it (the leaves will come off easier that way) 2) In the list of ingredients after 1 (28 ounce) can tomato sauce it should read 12 oz. reserved cabbage water 3) Once you're done with step 9, then you take any leftover leaves, cut them up or (shred) and place into the bottom of a roasting pan and layer the stuffed cabbage rolls over top. I use large eggs and 90/10 lean ground beef when preparing these and sometimes sub fresh minced garlic for the garlic powder. (Also, 2/3 Tbsp. is 2 tsp. for the sugar) I've been making Halupki (stuffed cabbage) for years and my 98 year old Grandma has probably made thousands of these! She taught me how to make them and that's a memory I'll always treasure. We had such fun that day... Be sure to serve with mashed potatoes or sour cream and chive mashed potatoes for a twist. I hope you and your family enjoy these as much as everyone in my family does!
—Jillian
