HALUPKI (STUFFED CABBAGE ROLLS)
My Grandmother Matilda Koval makes these....and they really warm you on a cold night. Searve with mashed potatoes. These freeze well, and also taste better served the next day!
Provided by Leslie O
Categories Meat
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 520.1, Fat 23.6, SaturatedFat 9, Cholesterol 142.9, Sodium 742.5, Carbohydrate 44.9, Fiber 7.8, Sugar 23.3, Protein 34
SLOVAK STUFFED CABBAGE (HOLUBKY OR HALUPKI)
Steps:
- Remove large outer leaves from cabbage and set aside. Remove core from cabbage. Place head in a large pot filled with boiling salted water . Cover and cook three minutes or until softened enough to pull off individual leaves. You will need 18 leaves.
- When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
- Chop the remaining cabbage, still reserving large outer leaves, and place it in the bottom of a large greased casserole dish or Dutch oven.
- Rinse rice and cook it in 1/2 cup water until water is absorbed. Remove from heat and let cool. Meanwhile, sauté chopped onion in butter in a medium skillet until tender and let cool.
- In a large bowl, mix cooked and cooled rice, cooled onions, beef, pork, salt and pepper to taste, egg, garlic, paprika, reserved sauerkraut juices, and 1/3 cup of the tomato sauce; blend ingredients thoroughly. Don't overmix or the meat will become tough.
- Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Roll the leaf into a small tube.
- Add some tomato sauce in between the layers in the casserole dish or Dutch oven. Place the cabbage rolls on top of the chopped cabbage with sauerkraut and top with all the crushed tomatoes, remaining sauerkraut, tomato sauce, and a few of the reserved whole cabbage leaves.
- Add enough water to cover completely. Bring to a boil, reduce heat to very low, cover and simmer three to four hours. Watch carefully so stuffed cabbages don't burn.
- Serve with pan juices and a drizzle of sour cream if desired, mashed potatoes , and crusty bread.
- Cabbage rolls freeze well before or after cooking and can be made in a slow cooker (see your manufacturer's instructions).
Nutrition Facts : Calories 625 kcal, Carbohydrate 44 g, Cholesterol 175 mg, Fiber 11 g, Protein 48 g, SaturatedFat 13 g, Sodium 1129 mg, Sugar 16 g, Fat 31 g, ServingSize 18 rolls (6 servings), UnsaturatedFat 0 g
HALUPKI RECIPE
My Ukrainian grandmother would make halupki by stuffing steamed cabbage leaves with a mixture of meat, rice, diced green peppers and onions. They were then stewed in tomatoes and topped with sauerkraut.
Provided by Sarah Mock
Categories Beef Recipes
Time 4h35m
Number Of Ingredients 13
Steps:
- Steam the cabbage leaves and remove them from the core of the cabbage as directed above.
- In a large mixing bowl combine the ground beef, uncooked rice, eggs, finely diced onions, finely diced green pepper, grated carrot, parsley, salt and pepper.
- Remove the firm vein of the cabbage leaf.
- Place 1/3 to 1/2 cup of meat mixture in the center of each steamed cabbage leaf.
- Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down.
- In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes.
- Spoon some of the tomato mixture into the bottom of a dutch oven.
- Place the cabbage rolls in the dutch oven, in a single layer and top with 1/2 of the sauerkraut and 1/2 the tomato mixture.
- Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
- 10. Cover and simmer on the stovetop for 3-4 hours.
- Steam the cabbage leaves and remove them from the core of the cabbage as directed above.
- In a large mixing bowl combine the ground beef, uncooked rice, eggs, finely diced onions, finely diced green pepper, grated carrot, parsley, salt and pepper.
- Remove the firm vein of the cabbage leaf.
- Place 1/3 to 1/2 cup of meat mixture in the center of each steamed cabbage leaf.
- Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down.
- In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes.
- Spoon some of the tomato mixture into the bottom of a large crock pot/slow cooker.
- Place the cabbage rolls in the crock pot, in a single layer and top with 1/2 of the sauerkraut and 1/2 the tomato mixture.
- Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
- Cover and cook for 4-6 hours on high or 6-8 on low.
- Heat the oven to 375.
- Steam the cabbage leaves and remove them from the core of the cabbage as directed above.
- In a large mixing bowl combine the ground beef, uncooked rice, eggs, finely diced onions, finely diced green pepper, grated carrot, parsley, salt and pepper.
- Remove the firm vein of the cabbage leaf.
- Place 1/3 to 1/2 cup of meat mixture in the center of each steamed cabbage leaf.
- Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down.
- In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes.
- Spoon some of the tomato mixture into the bottom of a dutch oven.
- Place the cabbage rolls in the dutch oven in a single layer and top with 1/2 of the sauerkraut and 1/2 the tomato mixture.
- Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
- Cover and cook at 375 for 4 hours.
Nutrition Facts : ServingSize 1 roll, Calories 211 kcal, Carbohydrate 15 g, Protein 17 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 66 mg, Sodium 452 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 5 g
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 (STUFFED CABBAGE)
Halupki, also known as stuffed cabbage on the Russian/Ukranian side of my family, is a dish made of rice, beef, and pork encased in cabbage drizzled with a thin, sweet tomato sauce. My grandma Eugenia is 98 and she taught me how to make this comfort food classic. Every family has their own twist on this traditional dish. I hope you enjoy these with mashed potatoes just as we always do in my family!
Provided by Jillian
Categories World Cuisine Recipes European Eastern European Russian
Time 3h30m
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 467.9 calories, Carbohydrate 21.7 g, Cholesterol 137.3 mg, Fat 29.8 g, Fiber 4.3 g, Protein 28.1 g, SaturatedFat 11.4 g, Sodium 715 mg, Sugar 10.5 g
HALUPKI (SLOVAK STUFFED CABBAGE)
When i was growing up my elderly neighbor always made these, and passed the recipe on to my mother. Second to none, the best stuffed cabbage ever!
Provided by Kathleen Brigham @54kbee
Categories Beef
Number Of Ingredients 10
Steps:
- Remove large outer leaves from cabbage and set aside. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 16 -18 leaves. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through. Chop the remaining cabbage, still reserving large outer leaves, and place it in the bottom of a large greased casserole dish or Dutch oven. Rinse rice and cook it in 1/2-cup water until water is absorbed. Remove from heat and let cool. Meanwile, saute chopped onion in butter in a medium skillet until tender, and let cool. In a large bowl, mix cooled rice, cooled onions, beef, pork, salt and pepper to taste, egg, garlic, paprika, reserved sauerkraut juices and 1/3 cup of the tomato sauce, and blend thoroughly. Don't overmix or the meat will become tough. Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll. Place the cabbage rolls on top of the chopped cabbage with sauerkraut and some tomato sauce in between the layers in the casserole dish or Dutch oven. Top with all the crushed tomatoes, remaining sauerkraut and tomato sauce, and a few of the reserved whole cabbage leaves. Add enough water to cover completely. Bring to a boil, reduce heat to very low, cover and simmer 3 to 4 hours. Watch carefully so stuffed cabbages don't burn. Serve with pan juices and a drizzle of sour cream, if desired, and mashed potatoes and crusty bread. Cabbage rolls freeze well before or after cooking, and can be made in a slow cooker (see your manufacturer's instructions).
AWARD-WINNING RECIPE, HALUPKE (AKA STUFFED CABAGE) RECIPE - (4.4/5)
Provided by á-34480
Number Of Ingredients 10
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.
HALUPKI CASSEROLE (STUFFED CABBAGE CASSEROLE)
This casserole will provide the same great taste and comfort food factor of stuffed cabbage without all the time and effort. It freezes and reheats well if not even better than the first day, just like traditional stuffed cabbage.
Provided by JPsBarbie
Categories One Dish Meal
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 431.9, Fat 18.6, SaturatedFat 8.3, Cholesterol 73.9, Sodium 534.4, Carbohydrate 46.7, Fiber 2.9, Sugar 26.5, Protein 20.3
SLOVAK STUFFED CABBAGE
I received this recipe from my grandmother. It was passed down to her from her grandmother. This can be made ahead of time and frozen for a few days prior to cooking. Enjoy!
Provided by Kelly Berenger
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil.
- Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well.
- Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan.
- Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls.
- Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.
Nutrition Facts : Calories 556 calories, Carbohydrate 31.6 g, Cholesterol 101 mg, Fat 36.5 g, Fiber 6.9 g, Protein 25.9 g, SaturatedFat 13.5 g, Sodium 2095.7 mg, Sugar 16.7 g
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