Holuptsi

  • 1 cabbage, leaves pulled off the head, ribs sliced so they do not protrude but not cut out completely, core removed (use soured head if available)
  • 1/2 cup vinegar
  • 2 cups rice
  • 2 cups water
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 onion, minced
  • pinch of cumin
  • pinch of dry thyme
  • 1/8 tsp crushed red peppers
  • 1 can Heinz tomato soup
  1. In a big pot, boil about 2 inches of salted water.  Add the vinegar and then put the cabbage head in, upside down in the pot.  Pour boiling water into the cored end of the cabbage until the pot is about half full to 2/3 full.  Cover.  Reduce heat to very low and cook 30 minutes.
  2. Turn cabbage and then cook another 30 minutes.
  3. Bring the rice, water, salt, and pepper to boil on high heat, uncovered.
  4. Shut off the heat and cover.  Let the rice stand until the water is absorbed.
  5. Saute the onion until just transparent with the cumin, thyme, and red pepper.
  6. Stir the onion into the rice.
  7. Line the bottom of a large pot with the ribs and unusable cabbage leaves. 
  8. Preheat the oven to 350 F.
  9. Roll the rice filling into the leaves and then lay them lengthwise in one row on top of the bottom layer.  Cover with another row laying them cross wise on top of the first row.  Add water to the pot so it comes to one inch from the top of the cabbage rolls.
  10. Bake in the oven for 1 hour.
  11. Add the tomato soup (if the cabbage was not a soured head, also add 1/4 cup vinegar).
  12. If most of the liquid is gone add 1 cup of water (if its bubbling then there's enough liquid).
  13. Add about 1/3 cup bacon fat.
  14. Cook 30 minutes.
  15. Add another cup of water if its needed.  Cook another half an hour.
  16. Check the rolls are done, if necessary cook another 30 minutes to 1 hour.

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