Halupkies (Stuffed Cabbage Rolls)
A recipe from the Sneaky Kitchen
2 pounds lean ground sirloin
1 package dry Lipton's Onion Soup mix
1/3 cup uncooked rice
1 teaspoon paprika

1/2 tsp. Mrs. Dash extra-spicy or salsa seasoning

1 large head of cabbage
chicken broth
or bouillon, optional

Mix together first 5 ingredients very well; set aside. Remove tained or discolored outer leaves from cabbage & discard. With stem side up, use a large knife to make deep cuts into cabbage close to the stem, going in a circle around the stem as you cut (this facilitates the removal of the leaves after steaming cabbage). 

Place the cabbage in a large pot, stem-side up. Add enough water to cover cabbage by one-half.  Cover pot & bring water to a boil.  Reduce heat & allow cabbage to steam for 10 minutes. 

With long tined fork, remove cabbage from pot to work surface. Remove as many wilted leaves as will come off & set them aside. Deepen cuts around stem of cabbage, return to pot, & continue to steam until as many good sized, wilted leaves as possible can be removed from head. (Do not discard steaming water; set aside for later use). 

Starting at stem end of cabbage leaf, place about one heaping Tbsp. of meat filling just off center.  You can use more filling if the leaf is one of the first ones removed & is really large.  Roll towards center, tucking leaf under as you go.  Now fold right & left sides into the middle & continue to roll cabbage leaf until meat filling is completely enclosed.  Continue until all leaves are filled or you run out of meat mixture. 

Place filled halupkies into Dutch oven or small roaster, seam side down (they will look like little pillows). If any meat filling remains, make it into "porcupine" meat balls & add to the Dutch oven.  If any cabbage remains (and it will), cut it up & also place in Dutch oven.  

Pour reserved cabbage water over rolls & add enough water or chicken broth to cover by about 1". Cover Dutch oven & bring contents to a boil. Cover, reduce heat & simmer for about 1-1/2 hours. DO NOT boil hard or halupkies will come undone & you'ill have floating cabbage plus porcupine meatballs.

You can also bake them, covered, in a 350F. oven for about 2 hrs. like the gwumpkies the cabbage rolls keep their shape better when cooked in the oven.