My aunt Mary’s traditional Slovak Halupki’s made annually for the church picnic. My aunt has passed on, but the recipe lives on!
Steam cabbage, until the leaves pull away. Place in refrigerator for an hour or so to cool. Don’t forget to “core” the cabbage, makes it a whole lot easier to pull leaves. Cook rice in chicken broth. Saute onion and garlic and let cool. Combine onions, garlic, hamburg (uncooked), rice and egg. Mix with hands. Place handful of hamburg mixture in cabbage leaf and roll. Sides first, then ends. Pressure cooker (preferred), but you can use cook pot, begin to layer rolled cabbages in pot. Combine tomato sauce and water, and alternate: thin sauce layer, then cabbages, til you reach the top. Make sure you have enough tomato/water mixture to create sauce for halupkis. Cook for Approximately 1-1-½ hours on medium heat.