- 2 heads of cabbage
- 2 lbs ground beef (or veal/beef/pork mix)
- 3 cups cooked rice
- 1 egg
- 1 tsp garlic
- 1 tbsp parsley
- 2 slices diced onion
- 1 -15 oz. can tomato sauce
- 1-28 oz. can crushed tomatoes
- 1/4 cup tomato sauce (in meat)
Salt & Pepper to taste
Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.
Cut off the rough part on the end of the cabbage leaf with a sharp knife.
Combine all ingredients except the 15oz can of tomato sauce and chopped tomatoes, place a small amount (about the size of a sausage) on a cabbage leaf, roll up like a fajita and place the joint side down in a baking dish. I put the tomato sauce and a cabbage leaf or two in the bottom of the baking dish to keep the shanks from burning.
Pour the crushed tomatoes over Chalupkis.
Cover and bake for about 75 minutes at 375 °. Reduce the oven to 325º and cook for about 90 minutes more, until the cabbage is tender. Water every hour.
Serve with tomato sauce.
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