The labor-intesive part: boiling cabbage and peeling off the leaves.
Then you have a nice big bowl of cabbage leaves and your kitchen smells like brussel sprouts, which is lovely if you like brussel sprouts, and I do.
The scary part: A big bowl of ground beef and pork, which you have to mix with rice, garlic, etc. I nearly fainted.
My very first halupki roll. I was so proud.
Soon I had a lovely mountain of them, and they were pretty, so long as I didn't think about what they were stuffed with.
Into the pot with tomatoes to be braised for three long hours.
And then gobbled up with mashed potatoes. A true western PA delicacy. I love living in an area where lots of Polish immigrants settled.
2 comments:
What did you do with all of them? Did you freeze them for later?
Yep. Between this and the batch of sauce I made, my freezer is so full I can't even buy a pint of Haagen Daz.
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