HALUPKI

1 1/2 lb Ground Chuck
1 1/2 cups Rice; uncooked
1 Large Onion; Diced
4 Large stalks of celery; Diced
1/4 cup canola oil
1 Large Egg
3 Small heads Cabbage (to equal about 3 pounds)
2 Large cans Tomato Juice (46 oz. each)

Prepare the Cabbage Leaves:
1). Cut the core out with a knife
2). Put the hole-where-the-core-was, side down in a steamer over boiling water.
3. Let it sit for about 10 minutes until softened and remove. Several layers of the outer leaves should be soft enough to remove from the head. When you’ve removed as many as you can, return the head to the steamer to soften more leaves.
4). Take a sharp knife and remove as much of the central vein as you can.

Filling:
1). Rinse rice 2 or 3 times until water is clear.
2). Cover rice with enough water to just cover and bring to boil. Remove from heat and let stand until water is absorbed.
3). Sauté onion and celery in oil until softened. Add to rice.
4). Add ground chuck, egg, salt & pepper (to taste) to rice.
5). Mix thoroughly
6). Take a spoonful of mixture and set it in the hollow of a divined leaf, with the end that was near the core towards you. Fold the end
nearest you to cover over the mixture. Fold the left side over the mix 1/2 turn and then the right side. Roll about 1 turn away from
you so that the "seam" is on the bottom.
7). Place in a roasting pan seam side down and continue until all leaves are done. Cover with one layer of leaves on top to keep them
moist.
8). Pour in the tomato juice to cover. Bring to a boil then simmer for AT LEAST 1 1/2 hours.