Grandmas Holopchi Cabbage Rolls Food

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.

UKRAINIAN CABBAGE ROLLS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
• Steam the whole head of cabbage until it is al dente. Meanwhile, in a saucepan bring 3 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Melt butter in a small skillet over medium heat. Saute onion until translucent; stir into cooked rice. Season with salt and pepper to taste.
• Cut the leaves off of the cabbage and cut the larger leaves in half. Spoon 1 tablespoon of rice into a leaf and roll tightly. Place rolls in prepared casserole dish, stacking in layers. Pour tomato juice over the rolls, using enough just to cover.
• Cover and bake in preheated oven for 2 hours.

GRANDMA'S HOLOPCHI (CABBAGE ROLLS)

Steps:

• Boil cabbage head and peel leaves off as they soften. (To make this easier you may want to freeze the heads first).
• Rinse rice and cook as directed.
• Add cooked ground beef and chopped cooked bacon to rice.
• Add salt and pepper to taste.
• Using a sharp knife, slice the top of the spines off the cabbage leaves to make the leaves flat.
• Roll a teaspoon or two of the rice filling into the leaves like a log, making sure to tuck the sides of the leaves inches.
• Line each cabbage roll in a casserole dish.
• Once full, pour whipping cream over the top and cover with extra cabbage leaves to prevent top layer from burning.
• Cover and bake at 350°F or until cream has evaporated and tops of cabbage leaves are browning.
• Remove from oven, remove top cabbage leaves and enjoy!

CABBAGE ROLLS (HOLUPCHI)

Steps:

• For the sauce:.
• Take your onion and with a knife make 5-7 slits (depending on how many cloves you are using). Insert your cloves into the slits.
• Finely chop your garlic and dill.
• Sweat off your garlic and your whole onion for about a minute, flipping the onion once.
• Add the remaining ingredients for the sauce, bring to a boil and reduce to simmer for about 30 minutes.
• Taste your sauce, if it needs more of anything, add it. I find sometimes I need more sugar, sometimes more vinegar.
• For the rolls:.
• Preheat oven to 350.
• Cook your rice as you normally would (for 1 1/2 cups of rice, I would normally use about 3 cups water). Once cooked, put it in a large bowl to cool.
• Core your cabbage. Reserve two outer leaves and shred. Finely chop your dill.
• Bring a large pot of water and the cabbage to a boil. As the cabbage cooks, remove the leaves that separate (with tongs) and set aside. Depending on the size of your cabbage, you'll want 20-30 leaves. (the leftover cabbage will freeze well too).
• Meanwhile, add the ground veal, dill, shredded reserved cabbage, salt and pepper to the rice and mix well with your hands.
• Take a 1/2 cup of the tomato sauce and add it to the rice mixture. Mix again and check the consistency. You can choose to add up to another 1/2 cup of the tomato sauce, this is a personal choice.
• Line the bottom of a roast pan with 2-3 leaves, so that the bottom is covered. Ladle a small amount of the sauce on the bottom of the pan.
• Take the cabbage leaves you've removed and remove the cores. If your leaves are big you may also want to cut them in half.
• Grab some of the rice mixture, about I'm guessing a 1/4 cup or about the size of a golf ball (this again depends of the size of your leaves), and shape it into a finger. Put it in the cabbage and roll the cabbage, folding the ends in, and lay in the roast pan seam side down.
• Repeat until you have filled the bottom of the pan and ladle about 1/2 cup of the sauce over the rolls. Repeat until you run out of the stuffing.
• Take the remaining sauce and pour it all over the rolls. Cover and bake for about 30-45 minutes, until your meat is cooked.

GRANDMA'S CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. Refrigerate remaining cabbage for another use. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut., In a large bowl, combine the egg, onion, rice, dill, paprika, savory, salt and pepper. Crumble beef over mixture and mix well. Place 1/3 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat with remaining cabbage leaves and filling., Combine the sauerkraut, tomatoes and bacon. Spoon half into a 6-qt. slow cooker. Arrange six cabbage rolls, seam side down, over sauerkraut mixture. Top with remaining sauerkraut mixture and rolls. Add broth to slow cooker. Cover and cook on low for 6-8 hours or until a thermometer inserted in rolls reads 160°.

GREAT GRANDMA'S STUFFED CABBAGE ROLLS

Steps:

• Core head of cabbage by cutting around the core and removing as much as possible. Boil large pot of water (fill pot only 1/4 or 1/2 full -- when boiling put cabbage into water and cover with top. Leave cabbage in water and every so often as leaves loosen up remove leaves and place in collander in sink to cool -- when all leaves are removed turn off water and throw away -- (if you have any little pieces of cabbage left at end of core, you can save them to place on top of leaves if you would like.
• In a large bowl mix cooked rice, ground meat, onion, garlic, raw eggs 1/2 can tomato sauce and oregano and a little pinch of kosher salt. Mix well with your hands --.
• Spray 9 X 13 inch pans with Pam. Take cabbage leaves and fill with 1/4 to 1/2 cup meat mixture (depending on how big hour leaves are). Place with seam side down in pans -- Turn oven on 350 degrees. Make up sauce (depending on how many rolls you get from your cabbage and how much sauce you want,you can use between 4 to 6 cans of diced or stewed tomatoes for your sauce), if you like cabbage rolls to have more sauce, you can add a little tomato juice to your sauce. Pour sauce over top of rolls. Sprinkle with kosher salt over top of rolls.
• Bake uncovered to 2 1/2 hours or until browned on top, you may need to add a tomato juice to them once in a while so they do not dry out --.
• Freezes well.

GRANDMA'S GERMAN CABBAGE ROLLS

Steps:

• Core the cabbage and put in a large microwave-proof bowl. Add 1/3 cup water and cover with plastic wrap. Microwave on high for 20 minutes, remove soft leaves and continue microwaving until all the usable leaves are soft. Stack the leaves as you remove them and cover.
• Mix the filling ingredients in a separate bowl and get your large casserole dish out. (You may need another small casserole dish).
• Place filling near the base of each cabbage leaf and roll up, placing seam side down in the casserole. Crowd the rolls as much as possible. Continue until you are out of filling.
• Spoon the tomato soup over the rolls evenly.
• Bake at 300-325 degrees for at least 2 hours, covering when they start to brown.
• I've guessed at the serving sizes since Grandma didn't tell me! And cabbage rolls do take a long time but are worth it all.

AMY'S GRANDMA'S STUFFED CABBAGE HOLOPTCHIS (OMAC)

Steps:

• If you have the cabbage heads frozen, just put under running luke warm water and peel them off and dry them with paper towels.
• Mix the meat ingredients in a bowl with your hands until well blended.
• Place the leaves on a flat surface, I used a large cutting board and place a "meatball" amount in a leaf.
• Roll it until just covered and then fold in the sides and finish rolling and place in a large pot, seam side down.
• Continue until all is used up.
• Place the sliced onions on top of the cabbage rolls in the pot.
• In a bowl (I rinsed the bowl that had the meat mixture and used that) mix all the sauce ingredients and pour over the onions.
• Bring the pot to a boil and then lower the heat, cover and simmer for an hour and a half.