(smile) I grew up being taught that every good leaf is precious. The darker outer leaves have more flavor in the final dish too. The canning is no trouble, takes 15 minutes for either a quart or a pint. I have been canning every year since I was 18 now 66. Yikes! Less quantities now and some things I do every other year and make 2 years worth. Like pickled beets and blueberry preserves. Canning is fun and satisfying. Love opening up a jar in the middle of a cold winter. I don’t grow my own cabbage. Just buy the 8 or 9 heads at the same time.
Fond memory: when the men were going off to the cabin in Vermont, deer hunting for a week, she would prepare a massive kettle of Halupki for them to feast on, after a long day of tramping in the woods.
It must have taken her a day to make them, and another to cook them; secretly I think she was glad for the task, just to get them out of the house for a few days. :)
