Halupki Casserole Stuffed Cabbage Casserole Food

HALUPKI (SLOVAK STUFFED CABBAGE)

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).

SUPER EASY LAZY STUFFED CABBAGE CASSEROLE

Steps:

• Preheat oven to 350.
• Spray 13 x 9 pan with Pam.
• Mix Tomato soup, 1/2 soup can of water and diced tomatoes together in a bowl until blended.
• Place a layer of chopped cabbage on bottom of pan (about 1/2).
• Put 1/2 of chopped onions over cabbage.
• Crumble 1/2 of raw Ground Sirloin over onions and cabbage.
• Season with Salt, Pepper and Garlic Powder.
• Sprinkle 1/2 of Uncooked rice over this layer.
• Pour 1/2 of Tomato mixture over this layer.
• Repeat layers, ending with Rice and tomato mixture on top.
• Cover with foil.
• Bake for 1 hour covered, uncover and bake until liquid is reduced to your personal taste.
• We like ours with some juice.
• Served with fresh baked bread and butter, great comfort food on a cold (for Florida) night.

OLD FASHIONED, AUTHENTIC, HUNKY HALUPKI

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 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.

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.

BEEF AND CABBAGE (LAZY GOLUMPKI)

Steps:

• Boil cabbage in a stockpot until tender, 10 to 15 minutes. Drain well.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix salt, parsley, onion powder, and black pepper into ground beef.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Stir tomato soup and crushed tomatoes together in a bowl.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine cabbage, seasoned ground beef, rice, and tomato mixture together in a bowl; transfer to a 9x13-inch baking dish.
• Bake in the preheated oven until bubbling, about 45 minutes.

LOW CARB STUFFED CABBAGE CASSEROLE

Steps:

• Chop cabbage, and place in a dutch oven.
• Cover with water and boil 2o minutes or until tender.
• Brown ground beef and drain well.
• Mix cabbage and beef together.
• Place 1/3 of meat mixture in a 13x9x2 baking dish.
• Top with 1/3 can of tomatoes.
• Top with 1/3 cup of shredded cheese.
• Repeat layers 2 times, making 3 layers in all.
• Bake uncovered at 350 degrees for 1 hour.

LAZY STUFFED CABBAGE CASSEROLE

Steps:

• Mix chopped beef, rice, onion, butter, and egg.
• Salt and pepper to taste.
• Grease 3 quart casserole.
• Line bottom of casserole with 1/2 cabbage; add 1/2 meat mixture; top with rest of cabbage, then rest of meat mixture.
• Top with chopped tomatoes or tomato sauce.
• Cover, bake at 350 degrees for 1 hour; uncover and bake an additional 30 minutes.
• Tastes just like stuffed cabbage without all the work.

STUFFED CABBAGE CASSEROLE

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker; add cabbage, green pepper and rice.
• In a bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well. Cover and cook on low for 4-5 hours or until rice and vegetables are tender.

STUFFED CABBAGE CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker; add cabbage, green pepper and rice. , In a large bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well. Cover and cook on low until rice and vegetables are tender, 4-5 hours.

LAZY DAY HALUPKI CASSEROLE

Steps:

• 1. Preheat over at 325 degrees.
• 2. Brown ground beef and onion together. Place layer of cooked ground beef in prepared (with non stick spray)casserole dish. Add a layer of shredded cabbage. Repeat layers until all beef and cabbage is used up.
• 3. Mix soup and water together and combine with white rice. Pour over casserole. Bake covered at 325 degrees for 1 hour.

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.