Slovak Stuffed Cabbage 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).

HOLUBKY (SLOVAK STUFFED CABBAGE ROLLS)

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.

HOLUBKY ( SLOVAK STUFFED CABBAGE ROLLS)

Steps:

• Put a large pot of water on to boil.
• When it comes to a boil place cored cabbage in it to soften leaves.
• Grease a large casserole dish and spread the diced tomatoes on the bottom.
• Drain half of the sauerkraut and spread on top of tomatoes. Set aside.
• Mix together beef, pork, rice, egg, worsechester sauce, Italian seasoning and garlic salt.
• Peel off outer layers of cabbage when they are flexible. Cut out hard vein if needed.
• Lay leaves out flat put a 2 tablespoons of meat mixture on the stem side of the leaf.
• fold leaf over the meat and fold in sides of leaf. Then roll up to the end.
• Place that roll in the dish. Repeat until you have fill up all the leaf you can fit in the dish side by side.
• Pour the tomato soup on top of the rolls.
• Put the remaining drained sauerkraut on top of the rolls.
• Pour V-8 Juice over all.
• Cover with foil and bake for 90 minutes in a 350 degree oven.

SLOVAK STUFFED CABBAGE

Steps:

• Pre-heat oven to 350F 1. Core cabbage and place whole head in a large pot with salted, boiling water. Cover and cook 3 mins or until soft enough to pull off outer leaves. Remove leaves and return cabbage to pot for another 3 mins until next layer of leaves soften. You'll need approx 18 leaves. 2. When leaves are cool enough to handles, use a paring knife to remove thick center stem from each leaf, cutting all the way through in a "V" shape. 3. Rough chop remianing cabbage and placed in the bottom of a large, greased dutch oven. 4. Rinse rice and cook it in water until water has been absorbed. Remove from heat and let cool. 5. Saute onion in butter until tender and cool. 6. In a large bowl, mix cooled rice, cooled onions, beef, pork, egg, garlic, carraway seeds, salt & pepper to taste, paprika, panko and 1/3 of tomato sauce and blend throughly. Dont overmix as meat will become tough. 7. Place about 1/3 of a cup of mixture in each cabbage leaf and flip the sides to seal. Roll away from you to package. Add to dutch oven, seam side down. 8. Layer with remaining tomato sauce top with crushed tomatos. Add enough beef stock to cover rolls. 9. Cover and bake for 2-2 1/2 hours & serve with sour cream (add juice and zest of 1/2 lemon to sour cream to brighten dish a bit)

SLOVAK STUFFED CABBAGE (HOLUBKY OR HALUPKI)

Steps:

• Remove large outer leaves from cabbage and set aside. Remove core from cabbage. Place head in a large pot filled with boiling salted water . Cover and cook three minutes or until softened enough to pull off individual leaves. You will need 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. Meanwhile, sauté chopped onion in butter in a medium skillet until tender and let cool.
• In a large bowl, mix cooked and 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; blend ingredients 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. Roll the leaf into a small tube.
• Add some tomato sauce in between the layers in the casserole dish or Dutch oven. Place the cabbage rolls on top of the chopped cabbage with sauerkraut and top with all the crushed tomatoes, remaining sauerkraut, 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 three to four hours. Watch carefully so stuffed cabbages don't burn.
• Serve with pan juices and a drizzle of sour cream if desired, 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).

HOLUBKY (BASIC SLOVAK STUFFED CABBAGE ROLLS)

Steps:

• Cook rice for 5 minutes; then drain.
• Remove core from cabbage and place in a large pot of boiling salted water.
• Boil until large outer leaves get slightly limp and separate from head (10 minutes); then remove and de-vein (save 2 cups cabbage water for sauce).
• Mix together meat, 1/2 cup tomato sauce, partially cooked rice, garlic salt, and pepper.
• Place about 4 tablespoons rice mixture (or according to size of leaf) on each cabbage leaf, fold the ends in over the filling and roll up.
• Stack tightly in a large pot or dutch oven.
• Add water saved from boiling cabbage and pour remaining tomato sauce on top.
• Cover and cook over medium heat for 2 hours (check occasionally to make sure the bottoms aren't scorching; turn heat down if they start to).
• Serve hot.