Polish Halupkies Food

HALUPKI RECIPE

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.

GRANDMA'S POLISH "HALUSKI"

Steps:

• 1. Chop onion and cabbage coarsely. In a large skillet fry the bacon fairly crisp and discard most of the grease, add the butter and slowly make it brown. THIS is an important part. Cook the onion and cabbage over medium heat in the bacon/butter until it's soft, stirring as necessary to prevent burning. This will take quite a while and reduce by about 1/2. Cook the Kielbasa together with this.
• 2. While the above is cooking, boil the noodles to the instructions, drain well and when the cabbage mix is ready, mix it all together. You can now add the optional sour cream if you like.
• 3. I've added about a cup of well rinsed and drained Sauerkraut at times and liked that as well. Optional.

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).

AUTHENTIC HALUPKI (CABBAGE ROLLS)

Steps:

• 1. After cabbage cooks, allow it to cool a bit so you can handle. You will be tearing off the leaves to use as the base for this dish. I tear all my leaves off before mixing my meats to get a little assembly line ready.
• 2. Mix ground beef & pork together. (I was taught to use my hands, NEVER a spoon.) Salt & pepper the meat generously and mix. Add about 2 TBS of paprika & garlic powder & mix.
• 3. Now add the eggs & mix well. Add the juice from the sauerkraut, about 1/3 cup of tomato sauce, onions (I saute my onions in about 2 tsps of shortening until they are nice & brown), and rice. Mix and mix and mix well.
• 4. Pour the rest of the tomato sauce in the bottom of your crockpot (you will need one very large one or 2 smaller).
• 5. Form oval type meatballs for each cabbage leaf. Place the meat in the cabbage leaf, and then gently roll up & tuck underneath, as needed. If it is your first time making them, you may want to use toothpicks to hold each roll together until you get the hang of working w/ the cabbage.
• 6. Begin layering the cabbage rolls on top of the sauce, then some kraut, then some crushed tomatoes. Continue layering. I add ground black pepper in between. I also tuck in any of the cabbage leaves that have torn or are not good for rolling in between the layers.
• 7. Top with crushed tomatoes & cook in crockpot for about 10 hours. And, enjoy! I always serve with mashed potatoes. YUMMMY!!!!

POLISH GOLOBKI (GAWUMPKI)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil. Boil cabbages until leaves are falling off. Remove leaves from water as they peel off and set aside.
• Melt margarine in a large skillet. Cook onions in margarine until translucent, 5 to 7 minutes.
• Mix cooked onions, ground beef, chicken with rice soup, rice, eggs, marjoram, salt, and pepper in a bowl.
• Take a cabbage leaf, lay it flat, and trim the thickest part towards the bottom of the leaf to make it easier to roll; repeat with all leaves. Take the darker outside leaves and line the bottom of the roasting pan with them.
• Scoop a portion of the beef meat mixture into a leaf and wrap the leaf around the mixture, enveloping the meat completely. Repeat until all of the beef mixture is used. Arrange the stuffed cabbage leaves into the roasting pan. Top with any remaining cabbage leaves. Cover the roasting pan with aluminum foil.
• Bake in preheated oven for 1 hour 45 minutes. Remove aluminum foil, peel back the top layer of extra cabbage leaves, and pour golden mushroom soup over the stuffed cabbage leaves. Replace top cabbage leaves, return roasting pan to oven, and continue baking until the soup is hot, about 15 minutes.

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)

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.

HALUPKI (STUFFED CABBAGE ROLLS)

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.

POLISH HALUPKIES RECIPE

Steps:

• Chop a medium onion and sweat it in a large pan with a little bit of oil (I used maybe two tablespoons of olive oil). Add a pound of ground beef, brown, and drain the fat. Salt and pepper to taste, then add a cup of rice. Pour in two cups of tomato juice. I used a 28 oz. tin of whole peeled tomatoes. I poured the juice in a measuring cup, and squeezed the tomatoes a little bit to get some more juice out of them. Set tomatoes aside for later. I had to top off the juice with water to get my two cups. Simmer for about fifteen minutes. Meanwhile put on some water to boil. Start taking the leaves off of a head of cabbage, keeping them intact. The batch I made yielded about a dozen or so rolls, and I got all the leaves I needed off of a kinda small head of cabbage. If there is a really thick stem any of the leaves, just cut them off in a little "V". When the filling is done, drop the leaves in the boiling (or very hot) water for a minute or so to soften them up so they don't break when you roll them. Take a leaf out of the water, drop a spoonful of filling onto the middle of a leaf, and then roll it up starting at the stem end. Tuck the sides in as you go, making something like a little cabbage burrito. Place each completed halupki into a pot (this is if you are going to finish them on the stove...I put mine in the crockpot). When all of your halupkies are in the pot, top with a sliced meduim onion, and the tomatoes that were set aside earlier. I just squish the tomatoes up real good with my fist as I add them to the crock. I also put some water and tomato paste in the crock to mostly cover the halupkies since they would burn to the sides otherwise. Fresh coarse cracked black pepper is a nice touch too. Simmer on the stove (or on low in the crockpot) for a few hours, or until you can't fight the urge to eat them any longer :D

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'!