Slovak Halupki (piggies-in-a-blanket)

My grandmother Dorothy Hudock passed down this Slovak recipe. 

Ingredients 

• 2 lbs (2 packages) of Beyond Beef (if you are not vegan, use 1 lb ground pork and 1-3 lbs beef hamburger)
• 1 cup rice - cooked 
• 2 garlic cloves
• 6 tablespoons of Just Egg (or 2 chicken eggs, if you are not vegan)
• 1 tablespoon vinegar 
• 1 large cabbage 
• 2 cans sauerkraut 
• 2 medium onions (chopped) 
• 1 16 ounce can of stewed tomatoes 
•  Salt and pepper to taste 

Prepare the cabbage 

• Decore the cabbage by striking it on the counter stem side down. The core will become loose. Pull it out of the cabbage. 
• Put a steamer cage in a big pot with a lid 
• Add 1/2-1 cup water to the pot 
• Turn the heat on high 
• Steam the cabbage until leaves start turning transparent. 

Mix the filling

• Mix together in a large bowl the Beyond Beef, the chopped onions, vinegar, crushed garlic, salt, pepper, the cooked rice and the Just Egg. Use your hands to mix it all together. 

Create the wraps

• Gently pull individual leaves off the the cabbage. You can trim the thick stems out of the larger leaves. You can then use the two sides of the larger leaves as individual wraps. 
• Use a spoon to scoop out the filling and place into the wrap. Wrap as you would a burrito, folding over the bottom part, then fold in the sides, then roll. 
• Place in the bottom of large, heavy-bottomed pot. Continue wrapping until you have one layer. 
• Add some of the cabbage and the stewed tomatoes on top of the first layer. Squeeze the stewed tomatoes to crush them. 
• Add another layer of wrapped cabbage and another layer of tomatoes and sauerkraut until you have finished using all the cabbage and/or filling. 
• Finish off with a layer of tomatoes and sauerkraut. 

Cook 

• Add water to cover everything. 
• Cover with a tight fitting lid. 
• Bring to a boil then turn down to low to simmer. 
• Simmer for 2 hours. 

Serve with good bread or potato pancakes. Enjoy!