Halupsie (Cabbage Rolls, Pigs in the Blanket)

This has been a family favorite for years.  I grew up having this dish quite often.  Les also had cabbage rolls growing up and loves them.  Whenever I get a nice head of cabbage this is on the menu! Right now they are in the oven and they smell wonderful.

HALUPSIE (Cabbage Rolls, Pigs in the Blanket)

1 small firm head cabbage

1/4 cup vinegar
1 lb. ground beef
1/2 lb. ground pork (all ground beef can be used)
1 small onion
1 cup raw rice
2 tsp. salt and pepper
2 cups tomato juice
1 cup water
1 can tomato soup
1/2 cup whipping cream

Cut the core out of the cabbage.  Put cabbage in a large pot and cover with water.  Add vinegar.  Bring to a boil and simmer until the leaves come off.  This will take 15-20 minutes, depending on the size of the cabbage.  Peel off the leaves of the cabbage, they should be soft and pliable. 

Mix ground beef, ground pork, rice, onions, salt and pepper.  Put about 2 tablespoons of filling in a leaf, more or less depending on size of leaf, and roll up folding ends in.  Place in a greased roasting pan.  Mix the tomato juice and water and pour over the rolls in the pan.  

Bake covered for  2 hours at 325 degrees.  Mix the cream and tomato soup and pour over the rolls.  Continue baking for 30 minutes.