HALUPKI STUFFED CABBAGE ROLLS
My family's traditional recipe for Slovakian stuffed cabbage leaves, called Halupki or Halubki, features a delicious mixture of seasoned ground beef, onions, and rice rolled into boiled cabbage leaves and baked in a sweetened tomato based sauce.
Provided by Meaghan @ 4 Sons R Us
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Boil the cabbage for 8-10 minutes, until the leaves are soft and pliable, but not falling apart. Remove the cabbage from the water and allow it to rest and cool.
- To a large mixing bowl, add the beef, sausage, onions, eggs, garlic powder, salt, pepper, and rice. Using your hands, just like with a good ol' fashioned meatloaf, mix and knead the ingredients together until everything's completely incorporated.
- Carefully separate and pull off the cabbage leaves, avoiding tearing or ripping them. Working with one leaf at a time, add a nice scoop of the meat & rice mixture. Fold the sides in to create a pocket, and then roll the rest of the cabbage roll up like a burrito, setting it aside- seam side down.
- In a large casserole dish, add one can of tomato soup. Spread it out to evenly cover the bottom of the dish. Nestle the Halupki into the dish in a single layer. Pour the remaining can of soup evenly out overtop of the cabbage rolls.
- Cover the dish, either with a lid or tightly with tin foil, and bake at 350 degrees for 40 minutes.
- Remove the dish from the oven. Uncover, and let rest for 5 minutes before ladling them onto serving plates. Spoon a bit of the tomatoes sauce overtop just before serving.
STUFFED CABBAGE ROLLS (GALUMPKIS)
For an Eastern European classic, make Tyler Florence's Stuffed Cabbage Rolls (Galumpkis) from Food Network. They're filled with beef, pork and rice.
Provided by Tyler Florence
Categories appetizer
Yield about 1 dozen
Number Of Ingredients 18
Steps:
- To make the sauce:
- Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
- Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.
- Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.
- Preheat the oven to 350 degrees F.
- Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.
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 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
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
HOLUBKY (SLOVAK STUFFED CABBAGE ROLLS)
Make and share this Holubky (Slovak Stuffed Cabbage Rolls) recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Cover cabbage leaves with boiling water, let stand until leaves are limp (2-3 minutes); then drain.
- Fry onions in butter until translucent, then mix with garlic, rice, meat, egg, milk, and seasonings; mix well.
- In a large dutch oven, prepare zapraška (similar to roux) by melting shortening over medium heat.
- Add flour and cook, stirring constantly, until it reaches desired brownness (usually light brown or beige).
- Add a tablespoon of water and stir until smooth.
- Be very careful when making zapraška as it is very hot and can cause severe burns if it comes in contact with the skin, also avoid the steam that rises when you add the water.
- Add the tomato sauce, water, and sugar.
- Mix well and bring to a boil; allow to boil for several minutes.
- Place 2-3 tablespoons (depending on size of leaf) of meat mixture in center of each cabbage leaf; tuck in sides and roll to cover meat.
- Place, seam side down in pot with sauce.
- Cook, covered, over low heat for 2-3 hours.
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- Meanwhile, bring pot of salted water to boil in a pot large enough to have water completely cover the cabbage. Core the head of cabbage. Place entire head into the pot of boiling water core side up. Keep water boiling. As the cabbage leaves loosen, pull them using tongs from the water and place them on a baking sheet or rimmed pan to cool Continue and repeat until you have most of the leaves removed or they become too small to use. Take the remaining cabbage center from the water and reserve. Set aside less desirable outer cabbage leaves for use lining the cooking pot. Allow all to cool enough to safely handle.
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