HALUPKI RECIPE
My Ukrainian grandmother would make halupki by stuffing steamed cabbage leaves with a mixture of meat, rice, diced green peppers and onions. They were then stewed in tomatoes and topped with sauerkraut.
Provided by Sarah Mock
Categories Beef Recipes
Time 4h35m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 roll, Calories 211 kcal, Carbohydrate 15 g, Protein 17 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 66 mg, Sodium 452 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 5 g
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
STUFFED CABBAGE ROLLS (POLISH-STYLE GOłąBKI)
Savory, spicy-sweet, and deeply satisfying, Polish-style stuffed cabbage rolls are a meal that delivers old-world comfort in every bite.
Provided by Renee
Categories Main
Time 6h
Number Of Ingredients 17
Steps:
- Fill a large stockpot two-thirds full of water and bring to a boil over high heat.
- Using a paring knife, remove the cabbage's core. Using large, sturdy tongs, carefully lower the cabbage into the pot, core side down and blanch.
- As the leaves loosen from the cabbage head, carefully remove them to a plate. Repeat until you have 12-14 large leaves.
- When you have removed all the cabbage leaves you want for rolling, return the individual leaves to the boiling water for one minute, until they are tender and flexible. Set aside.
- Pull or rough-chop any remaining cabbage leaves from head. You will use these to line the slow cooker.
- I like to use a paring knife to thin the stem end just a bit before I assemble the cabbage rolls. It makes rolling them a little easier, and the rolls turn out more uniform. You only need to do this step for leaves that you plan to use to make the rolls. You do not need to thin the stems of the leaves you use to line the slow cooker.
- Whisk together tomato sauce, lemon juice, flour, ground ginger, and Tabasco sauce.
- Add half the suggested sugar and taste it. The sauce will taste "raw," but you will be able to get a general idea about how sweet it is. If it isn't sweet enough, add more sugar a little at a time. (Note that sweetness will intensify as the sauce cooks.)The amount of sugar needed depends both on the amount of sugar in the tomato sauce you use and your personal preferences. Set prepared sauce aside.
- If you enjoy a lot of sauce with your cabbage rolls, you may want to double the sauce amounts.
- Rinse the rice in cold water until the water runs clear. Drain in a wire sieve or colander. In a medium bowl, mix ground meat, rice, salt, pepper, garlic powder, ground ginger, oregano, chopped onion, and egg until thoroughly combine.
- Basically, cabbage rolls are rolled exactly like a burrito.
- A - Place ¼-⅓ cup filling on the stem end of a single cabbage leaf. B - Roll the stem end up over the filling. C - Fold both sides into the middle. D - Complete rolling with the final flap end resting down.
- Line the bottom of the slow cooker with leftover cabbage leaves. Place the prepared cabbage rolls on top of the loose cabbage leaves. Stack them in two layers. Do not crowd. Rolls will expand as the rice cooks inside them. Use any remaining cabbage leaves or chopped cabbage to fill in any spaces around rolls.
- Pour the prepared sauce evenly over the rolls in the slow cooker.
- Cover and cook on LOW for 5 hours, or until the internal temperature reaches 160°F | 71°C.
Nutrition Facts : ServingSize 1 roll, Calories 183 kcal, Fat 6.5 g, SaturatedFat 2.4 g, Sodium 394 mg, Cholesterol 51 mg, Fiber 2.2 g, Carbohydrate 18.7 g, Sugar 8.9 g, Protein 12.7 g
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.
LAZY COOK'S GOLUMPKI (STUFFED CABBAGE)
Make and share this Lazy Cook's Golumpki (Stuffed Cabbage) recipe from Food.com.
Provided by Vicki in CT
Categories One Dish Meal
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook beef and onion until done, drain.
- Add to remaining ingredients in crockpot. Cook over low 4-8 hours.
- I make the day before (refrigerating) and when leaving for work turn on the following morning.
HEARTY STUFFED CABBAGE SOUP (HALUPKI SOUP)
I always liked stuffed cabbage and have seen many recipes through the years for "Stuffed Cabbage Casserole" as well as "Stuffed Cabbage Soup". I wanted to try my own version and came up with this recipe. It's a nice, hearty soup that will warm you up during the cold weather.
Provided by Susan Bickta
Categories Other Soups
Time 35m
Number Of Ingredients 13
Steps:
- 1. Brown meat in a 4-5 quart Dutch oven over medium high heat. Do not drain.
- 2. Add onion, garlic and bouillon. Mix well and cook for 3-4 minutes or until onion starts to soften.
- 3. Add the cabbage. Mix well. Cover and cook for 6-8 minutes, stirring often, until cabbage wilts.
- 4. Add the tomatoes, tomato sauce, beef stock, beef broth, sugar, vinegar and rice. Mix well to combine. Cover and cook an additional 10-12 minutes to combine flavors.
- 5. NOTE: Instead of using the bouillon and brown rice, sometimes I use a box of beef flavored Rice-a-Roni instead ...... (replace beef broth with water)..... add in step 4 and cook a bit longer until rice and vermicelli are cooked thru ....
LAZY GOLUMPKI (STUFFED CABBAGE) SOUP
Polish old-time cooking that you can enjoy without fighting those little cabbage leaves.
Provided by MessappyMarkland
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 8h30m
Yield 12
Number Of Ingredients 10
Steps:
- Heat butter in a skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes.
- Combine water, cabbage, tomato puree, tomato soup, rice, beef bouillon, salt, and pepper in a slow cooker; add ground beef mixture.
- Cook on High for 8 hours.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 31.5 g, Cholesterol 39.4 mg, Fat 11.2 g, Fiber 4.7 g, Protein 14.5 g, SaturatedFat 4.6 g, Sodium 765.9 mg, Sugar 10.6 g
HALUPKI CASSEROLE (STUFFED CABBAGE CASSEROLE)
This casserole will provide the same great taste and comfort food factor of stuffed cabbage without all the time and effort. It freezes and reheats well if not even better than the first day, just like traditional stuffed cabbage.
Provided by JPsBarbie
Categories One Dish Meal
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 431.9, Fat 18.6, SaturatedFat 8.3, Cholesterol 73.9, Sodium 534.4, Carbohydrate 46.7, Fiber 2.9, Sugar 26.5, Protein 20.3
SLOW-COOKER GOLOMBKI
I modified my mom's classic Polish dish to fit my hectic life. Instead of boiling the cabbage and then filling it with beef, I just toss the ingredients in the slow cooker. It's much easier and tastes just as good. -Mary Walker, Clermont, Florida
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt and pepper. In a large bowl, combine the spaghetti sauce, soup, water and sugar., In a 5-qt. slow cooker, layer one third of the sauce, half of the beef mixture and one third of the cabbage. Repeat layers; top with remaining sauce and cabbage., Cook, covered, on low until cabbage and rice are tender, 6-8 hours.
Nutrition Facts : Calories 307 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 1166mg sodium, Carbohydrate 45g carbohydrate (15g sugars, Fiber 6g fiber), Protein 16g protein.
AUTHENTIC HALUPKI (CABBAGE ROLLS)
I spent my childhood going to Polish Festivals in the "Coal Region" of PA. The food was legendary, & above all else, I looked forward to halupki -- cabbage rolls. Oh, what a treat! When I started cooking on my own, I took making halupki up with a great passion. Mine never were as good as the little old Polish ladies at the...
Provided by Michelle Koletar/Mertz
Categories Other Main Dishes
Time 11h20m
Number Of Ingredients 10
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!!!!
LAZY DAY HALUPKI CASSEROLE
Halupki's are nothing more than Stuffed Cabbage Rolls ... I think every European country had some version. This is a casserole that incorporates these flavors. It is a really good casserole for a pot luck dinner.
Provided by LoriAnn Poland
Categories Casseroles
Time 1h25m
Number Of Ingredients 6
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.
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SLOW COOKER HALUPKI CASSEROLE – A …
From acoalcrackerinthekitchen.com
Cuisine Eastern European, Coal RegionEstimated Reading Time 3 minsCategory Entrees
- In a bowl, mix the sauce ingredients together the tomato soup, diced tomatoes, tomato sauce, the sugar, the lemon juice, and the black pepper. Set aside.
- In another bowl, mix the beef, pork, rice, onion, garlic powder, egg, Worcestershire sauce, and salt together well. Form into bite-sized meatballs.
- In the slow cooker crock, place a few spoonfuls of sauce, then layer 1/3 of the cabbage, 1/2 of the meat, a few ladles of sauce. Add another 1/3 of the cabbage, the remaining meat, and a few ladles of sauce. Finish with the final 1/3 of the cabbage and top with remaining sauce.
- NOTE: If you are using sauerkraut and/or bacon, place these on the layers of cabbage before adding the sauce each time.
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