Page 81 - FLIPBOOK NEW

ELSIE MOYER’S STUFFED CABBAGE “HALUPKI”

Ingredients
1 head of cabbage 1 ½ - 2 pound ground beef

1 cup cooked instant rice 1 onion chopped
1 egg salt and pepper to taste
1 can sauerkraut 1 can tomato soup
1/2 cup brown sugar

Instructions
Fill a pot with water and boil. Add cabbage and cook for 2-3 minutes or just until

leaves fall o head. Set aside 12 large leaves for rolls. Do not use the outer leaves. Cut
out the vein from the bottom of each of the 12 leaves making a “V” shape. Combine
ground beef, rice, chopped onion, and egg. Put mixture in cabbage leaf and roll. Put
sauerkraut and brown sugar on bottom of a 9x13 baking pan. Place rolled cabbage
leaf seam down on top of sauerkraut. Make only one level. Mix 1 can tomato soup and
about a 1/2 cut water and pour over the completed rolled cabbage.
Bake at 350 degrees for an hour. Uncover and continue to bake for 5-10 minutes.
Makes about 9-12 rolls.

Elsie Moyer is the wife of my cousin Cli ord Moyer. He was the son of my Dad’s sister,
Sarah. I first had this meal at the funeral meal for Aunt Sarah on Pine Grove, PA. Elsie
had made it and I told her how much we loved it. She continued to make “Halupki”
every time we came to visit.

KIM CHRISTY WRIGHT SCHAEFER’S SHEPHERDS PIE

Ingredients
1 pound fried ground beef
2 cups instant mashed potatoes
1 cup shredded cheddar cheese
4 cups frozen mixed vegetables thawed
1 cup beef gravy
3/4 cup sour cream

Instructions
Mix ground beef, vegetables and gravy.
Put in baking pan.
Mix sour cream and 1/2 cup cheddar cheese and spread on top. Sprinkle remaining
cheddar cheese over top. Cover and bake at 375 degrees for about 20 minutes and
cheese is melted.

My daughter, Kim Christy makes this for her family. This recipe is my grandson, Joe’s
favorite meal.

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