Recipe: Halupsie (chicken, rice and cabbage casserole, no tomatoes)

HALUPSIE

Amount of chicken, rice, and water can be changed to fit your crowd size!

6 chicken breasts (or one chicken cut up)
1 medium onion
1 head cabbage chopped (reserve 3 to 4 outer leaves)
1 to 1 1/2 sticks (1/2 to 3/4 cup) butter or margarine
Salt and pepper to taste
3 cups uncooked rice (not instant rice)
Cider vinegar - approx 1 cup
Water - approx 5 cups

Cube chicken breasts into bite size pieces. Chop onion into small pieces.

Melt butter in large skillet, add onions, salt and pepper. Saute until onion just start to get soft. Add chicken. Cook for 10-15 minutes.

While chicken is cooking chop cabbage, be sure to reserve 3-4 outer leaves.

Spray large roasting pan with non-stick spray. Measure rice into bottom. Scoop chicken out of skillet and put on top of rice (reserve the liquid from cooking the chicken). Put chopped cabbage on top of chicken. Cover with the reserved whole outer cabbage leaves.

Take cooking liquid and add to large measuring cup or bowl. Add vinegar to equal 1 3/4 cups (vinegar plus cooking liquid equals 1 3/4 cups). Add 3 cups of water for a total of 6 cups. Mix the broth and taste. It should be tart but not sour enough to make you pucker. Adjust taste with the remaining 1/4 cup of either water or vinegar. Add broth slowly to roasting pan.

Cover and bake at 350 degrees F for about 2 hours or until rice has absorbed all the water and is tender.