Halubki Stuffed Cabbage Recipes

HALUPKI STUFFED CABBAGE ROLLS

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.

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.

STUFFED CABBAGE ROLLS (GALUMPKIS)

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.

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).

SLOVAK STUFFED CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil.
• Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well.
• Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan.
• Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls.
• Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.

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.

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).

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.

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.

HALUBKI (STUFFED CABBAGE)

Steps:

• Wash rice, drain.
• Saute onions in small amount of cooking oil; add to rice.
• Add meat, salt, pepper; mix well.
• Scald cabbage and separate leaves.
• Trim hard part from leaves.
• Place 2 heaping tbls of meat filling on cabbage leaf(bottom of leaf).
• Fold one side over filling and roll; tuck open end into meat filling.
• Continue until filling is used.
• Cut into strips the unused cabbage leaves and ine bottom of large kettle.
• Place holubki in layers on top of cabbage leaves.
• Pour drained sauerkraut over top.
• Pour tomatoes over everything and add boiling water to cover.
• Cook slowly for about 1 1/2 hours on low heat.