Halupki Cabbage Rolls Food

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HALUPKI (SLOVAK STUFFED CABBAGE)



HALUPKI (Slovak stuffed cabbage) image

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

Categories     Beef

Time 3h45m

Number Of Ingredients 10

1 (4-pound) whole head of cabbage
1/2-cup raw rice
1/2-cup water
1 finely chopped medium onion
1 stick butter
1 1/2 lb. ground chuck, + 1/2 lb.ground pork
2 tsp. salt, 1 tsp. pepper, 1/2 tsp. garlic powder
1 large egg
1 lb. saurkraut drained ( reserve liquid)
(14-ounce) can tomato sauce 1 (14-ounce) can crushed tomatoes

Steps:

  • 1. 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).

HALUPKIS: STUFFED CABBAGE



Halupkis: Stuffed Cabbage image

Provided by Food Network

Categories     main-dish

Time 3h55m

Yield 8 servings

Number Of Ingredients 14

2 large cabbage heads, coarse outer leaves removed
1 1/2 cups rice, uncooked
1/4 pound bacon strips, diced
2 medium onions, diced
2 pounds ground lean beef
2 pounds ground pork
1/2 teaspoon black pepper, ground
2 teaspoons salt
4 eggs, beaten
1/4 teaspoon paprika
1/2 teaspoon celery salt
1 (14.5 ounce) can tomato soup
1 (14.5 ounce) can chicken broth
1 can chopped tomatoes with chiles, optional

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.

OLD FASHIONED, AUTHENTIC, HUNKY HALUPKI



Old Fashioned, Authentic, Hunky Halupki image

A good ol' Hunky halupki recipe from our great-grandma Suzie Takas, her protege and excellent cook and baker, our mom, Patricia Sue (Oshinsky) Swestock, adapted with love by the Brothers Swestock.

Provided by DohaSami

Categories     Meat

Time 6h

Yield 1 roaster

Number Of Ingredients 20

3 lbs ground beef (mix what you like, beef, veal, pork combo is best)
2 tablespoons fresh ground black pepper (more than you probably think there should be)
1 teaspoon sea salt (to taste)
1 bunch fresh parsley, finely chopped
4 eggs
1 cup long grain rice (rinse and soak the rice for about one hour, cooking in the halupki will do the rest)
1 medium onion (finely chopped onion )
1/2-1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder (to taste)
1/4 cup ketchup (optional)
1 (10 ounce) can tomato soup (optional)
1 quart sauerkraut (rinsed or not, depending how sour you like it)
2 medium onions, thickly sliced
2 medium cabbage
8 -10 bay leaves (laurel)
6 garlic cloves (coarsely chopped)
1 lb kielbasa
1 teaspoon caraway seed
1 (15 ounce) can tomato sauce
2 (15 ounce) cans whole tomatoes, crush by hand (with liquid)

Steps:

  • Method:.
  • - Core and boil the cabbage heads.
  • -- remove outer leaves as they become blanched -- do not over-cook.
  • -- stack on cookie sheet as they come out of the water - they will continue to soften.
  • -- cut thick vein from each leaf.
  • - mix together your meat, drained rice, chopped onion, garlic powder, parsley, salt, black pepper, red pepper flakes, and egg.
  • -- to sweeten up the meat a bit, I add a good squirt of ketchup (there's only one brand - Heinz) and 1/2 can of tomato soup (you probably don't need this if you use pork - but at least try the ketchup).
  • - fill your rolls and roll 'em up -- don't roll too tight - you will be able to tuck in the ends by pushing in with your little finger -- if they're rolled to tight, they'll explode in your hand -- or fold over the ends of the leaf when rolling sort of like a round burrito.
  • -- it doesn't take long to do this -- have fun.
  • Now for the artistry:.
  • - Line the bottom of your roaster with bacon - roaster should be deep enough to add several layers and hold adequate liquid.
  • - Top the bacon with a good layer of left-over cabbage leaves -- the ones too small to roll or ripped leaves.
  • - layer with sauerkraut.
  • - sprinkle a little caraway seeds.
  • - layer with thickly sliced onion and chopped garlic.
  • - add 6-10 bay leaves, depending on the amount.
  • - layer the halupki - alternating direction of layers.
  • -- incorporate 2 - 3 inch lengths of kielbasa throughout.
  • - add remaining tomato soup if used.
  • - add tomatoes and sauce.
  • - salt and pepper.
  • - add cabbage water to cover.
  • Bake at 350 for one hour then reduce heat to 250 for three more hours.
  • -- or reduce heat to 175-200 overnight - check to ensure enough liquid - don't dry them out.
  • Serve with kick-ass mashed potatoes.
  • - roast as much garlic as you would like in the potatoes.
  • Cube potatoes and for best results add sea salt and refrigerate for a few hours.
  • - rinse and drain potatoes, cover with water and lightly boil until soft.
  • Mash together with butter, canned milk, cheddar/freshly grated Parmesan cheese, sea salt, white pepper, roasted garlic, jarred diced garlic, a little garlic powder, and grape seed oil.
  • Now that's some good ol' Hunky eatin'!

HALUPKI (STUFFED CABBAGE)



Halupki (Stuffed Cabbage) image

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

1 head cabbage, cored
water to cover
¼ teaspoon salt
1 ½ pounds lean ground beef
1 ½ pounds ground pork
1 ½ cups cooked white rice
¼ cup finely chopped onion
2 tablespoons chopped fresh parsley
2 eggs, slightly beaten
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 (28 ounce) can tomato sauce
¼ cup white vinegar
2 ⅔ tablespoons white sugar

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

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