1 large head cabbage
1 lb. ground round or ground chuck if want more grease
1/2 lb. ground pork
1 c. uncooked rice
1 medium onion, chopped finely
salt and pepper to taste
garlic, chopped finely to taste

Core head of cabbage well. Parboil in large pot of water. Separate leaves. Remove hard vein without cutting through the leaf. Cabbage leaves should be flimsy (cooked enough) so that when filled, they do not crack.

Mix meat, rice, garlic and onion thoroughly. Adjust amount or rice versus meat to liking. Depending on size of leaves, place enough meat mixture near bottom edge of leaf and roll up the meat-filled leaf. Take thumb and push in each end to secure. Slice leftover cabbage. Place on bottom of kettle and layer rolls and cabbage. For flavoring, place chunks or slices of bacon between layers. Pour tomato juice and/or whole canned tomatoes to just cover.Can always chop up extra cabbage for layering. Cook on top of stove for about 2 hours (covered) or cover and bake at 350°F for 2 to 2 1/2 hours. Eat with buttered hard rolls or Italian bread.

Buckwheat Kasha Filling For Halupki:

1 medium to large onion, chopped
2 or 3 stalks celery, chopped
4 c. cooked Kasha
1 1/2 c. cooked rice
1 or 2 cloves garlic, chopped
salt
pepper

Sauté onions, garlic and celery in oil. Add to remaining ingredients. Place in cabbage leaves and roll.