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1
Remove the center core of each head of cabbage.
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2
Place in large pot of boiling water.
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3
Boil until soft, removing each leaf as it softens.
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4
Let leaves cool, then trim the thick rib on each leaf.
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5
Reserve 14.5 ounces of the cabbage cooking water.
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6
Boil rice in a separate saucepot until half cooked.
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7
Drain and set aside.
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8
In a large skillet, saute bacon and discard excess fat.
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9
Add the onion to the skillet and cook until lightly browned.
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10
Chop the bacon into small pieces and add back to the pan.
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11
In a bowl combine beef, pork, partially cooked rice, pepper, salt, eggs, cooked onion-bacon mixture, paprika, and celery salt.
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12
Measure the mixture with medium sized ice-cream scoop to make each halupki the same size.
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13
Preheat oven to 350 degrees F.
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14
On each separate cabbage leaf, place 1 scoop of the meat mixture at the bottom of the leaf and roll, tightly tucking the sides to cover the mixture.
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15
Line the bottom of a roasting pan (not aluminum) with cabbage leaves that are too dark or to small to use for rolling.
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16
Place halupkis in roasting pan, making 2 layers.
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17
Combine tomato soup, broth, chopped tomatoes, and reserved cooking liquid and pour over halupki.
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18
Cover and bake for 2 to 2 1/2 hours.
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19
Add more liquid, if needed.
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20
They taste best the next day.
