Holupki or Polena Kapusta






Mix all the ingredients except the sauerkraut and cabbage.

Chill in the fridge overnight.

Next day scald cabbage leaves till limp (use only the large ones)

Drain them. Take a handful of the meat mixture and place in in the cabbage leave.

Roll it up folding sides in to hold the meat inside

Place in a large sauce pan layered with the rest of the cabbage (shredded) and sauerkraut under and over each layer.

Add water and tomato juice over all this.

Cover and cook slowly for 1 1/2 to 2 hours adding more juice or water if neccesary.

Serve with boiled potatoes or like we did with the cabbage shredded.