– Place a head of cabbage in a pot of boiling water and peel the leaves one at a time.
– Cut off the rough part at the end of the leaf with a sharp knife.
– Mix all ingredients except the 15-ounce can of tomato sauce and the crushed tomatoes. Place a small amount (sausage-sized) on a cabbage leaf, roll it up like a fajita, and place it seam-down in a casserole dish. I placed some tomato sauce and one or two cabbage leaves on the bottom of the casserole dish to prevent the halupky from burning.
– Pour crushed tomatoes over the halupkys.
– Cover and bake at 375° for about 75 minutes.
– Reduce the oven to 325° and bake for about 90 more minutes, until the cabbage is tender, basting every hour.
– Serve with tomato sauce.
