Award Winning Recipe Halupke Aka Stuffed Cabage Recipe 445

HALUPKI (STUFFED CABBAGE)

Steps:

• Place the cabbage in a stockpot with enough water to cover.
• Add 1/4 teaspoon salt to the water and cabbage.
• Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
• Reserve 12 oz. of cabbage water.
• Preheat the oven to 350 degrees F (175 degrees C).
• Trim thick center vein off of bottom of each cabbage leaf.
• In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
• Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
• Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
• Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
• Layer the stuffed cabbage rolls over the cut leaves.
• In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
• Pour the tomato sauce mixture over the cabbage rolls.
• Cover roasting pan with aluminum foil.
• Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.

HALUPKIS: STUFFED CABBAGE

Steps:

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

HALUPKI CASSEROLE (STUFFED CABBAGE CASSEROLE)

Steps:

• Chop garlic, pepper, and onion.
• In a large bowl add melted butter, 1 T garlic salt, and 1 T black pepper to the chopped vegetables.
• Add UNCOOKED rice and RAW ground beef and mix really well.
• In a medium bowl mix tomato sauce, brown sugar, 1 T garlic salt, 1 T black pepper, and water. Adjust season to your taste. We like it a little sweeter so I usually use about 1 1/2 c brown sugar.
• In a 9" x 13" pan spread half of the sliced cabbage, enough to cover the bottom.
• Loosely cover the cabbage with the meat mixture. Don't press the meat down just lay it on top of the cabbage.
• Cover meat with remaining sliced cabbage and pour sauce over the top.
• Cover with aluminum foil and bake at 350 for about 2 hours or cabbage is soft.

HALUPKI (STUFFED CABBAGE ROLLS)

Steps:

• Boil head of cabbage 10-15 minutes.
• Take the leaves from the head (carefully) Mix the meat, salt and pepper, egg, parsley, garlic, onion and rice together.
• Make individual balls out of the meat mixture and roll them up in cabbage leaves.
• In a 5-quart dutch oven, put some leaves of cabbage on bottom of pan.
• Add cabbage rolls on top.
• Mix tomato soup, sugar, vinegar, and water together.
• Pour over cabbage rolls, cover and cook on medium heat for 1 1/2 hours.

HEARTY STUFFED CABBAGE SOUP (HALUPKI SOUP)

Steps:

• 1. Brown meat in a 4-5 quart Dutch oven over medium high heat. Do not drain.
• 2. Add onion, garlic and bouillon. Mix well and cook for 3-4 minutes or until onion starts to soften.
• 3. Add the cabbage. Mix well. Cover and cook for 6-8 minutes, stirring often, until cabbage wilts.
• 4. Add the tomatoes, tomato sauce, beef stock, beef broth, sugar, vinegar and rice. Mix well to combine. Cover and cook an additional 10-12 minutes to combine flavors.
• 5. NOTE: Instead of using the bouillon and brown rice, sometimes I use a box of beef flavored Rice-a-Roni instead ...... (replace beef broth with water)..... add in step 4 and cook a bit longer until rice and vermicelli are cooked thru ....

AWARD-WINNING RECIPE, HALUPKE (AKA STUFFED CABAGE) RECIPE - (4.4/5)

Steps:

• 1. Remove core of cabbage head and steam head until leaves can be separated. Cut off hard rib on cabbage leaf to make rolling easier. Put rice in saucepan and cover with water; heat until boiling then turn off heat. Let sit until all water is absorbed (rice will be par-boiled at this point). 2. Sauté chopped onions in butter or margarine until light brown. Remove from heat and add meats, rice, salt, pepper and eggs. Mix well until blended (using your hands with a plastic glove works best). 3. Rinse sour kraut with water and place 1/2 of the can in the bottom of pot with 1 can of the tomato sauce. Fill each cabbage leaf with filling and roll, tucking in sides, then place in layers in the pot with open seams down. When all cabbage rolls are filled cover them with the remaining sour kraut and other can of tomato sauce. Add hot water to cover the rolls. It is a good idea to weigh down the cabbage rolls with a flat lid until the water boils, otherwise they may float and come unrolled. Simmer for 1 hour. If all water is absorbed after cooking, add more water to cover rolls before storing in refrigerator. This keeps them moist. More tomato sauce can also be added, if desired.