Holupckas

Holupckas (stuffed cabbage) recipe
freeze the head of cabbage at least 24 hours before preparing and then defrost for a few hours . the leaves are then soggy and easy to work with. This is an old trick taught to me by a friends mother.
then depending on the size of the cabbage take about 1 pound of chopped meat and about 1/2 cup of uncooked rice and mix
add seasoning as you like it. you can add salt ,pepper, garlic, a grated onion ,camune is also good...
take a small portion of the filling, remember that it will expand in cooking and place it at the end of the leave and roll it closed. when it is half way rolled fold over the sides towards the middle and finish rolling . when all the leaves are filled place them in gently boiling tomato juice also seasoned to taste .  If you like you can add some sugar and lemon juice to the liquid .cook on a low fire till done.
I hope this recipe helps and sorry that it isn't more precise but most of my cooking was taught to me by Jewish mothers who just through things together and so that is how I cook.

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