Halupki Casserole Stuffed Cabbage Casserole Recipes

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).

STUFFED CABBAGE CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker; add cabbage, green pepper and rice. , In a large bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well. Cover and cook on low until rice and vegetables are tender, 4-5 hours.

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)

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.

LAZY DAY HALUPKI CASSEROLE

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.

DECONSTRUCTED STUFFED CABBAGE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil. Add cabbage strips to boiling water. Boil until tender. Drain.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Mix together meat and onion mixture with cooked rice, cabbage, tomato sauce, diced tomatoes, cabbage, salt, and pepper until well combined. Place mixture into a large glass baking dish.
• Bake in the preheated oven until bubbly and heated through, 30 to 45 minutes.

SUPER EASY LAZY STUFFED CABBAGE CASSEROLE

Steps:

• Preheat oven to 350.
• Spray 13 x 9 pan with Pam.
• Mix Tomato soup, 1/2 soup can of water and diced tomatoes together in a bowl until blended.
• Place a layer of chopped cabbage on bottom of pan (about 1/2).
• Put 1/2 of chopped onions over cabbage.
• Crumble 1/2 of raw Ground Sirloin over onions and cabbage.
• Season with Salt, Pepper and Garlic Powder.
• Sprinkle 1/2 of Uncooked rice over this layer.
• Pour 1/2 of Tomato mixture over this layer.
• Repeat layers, ending with Rice and tomato mixture on top.
• Cover with foil.
• Bake for 1 hour covered, uncover and bake until liquid is reduced to your personal taste.
• We like ours with some juice.
• Served with fresh baked bread and butter, great comfort food on a cold (for Florida) night.

STUFFED CABBAGE CASSEROLE

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker; add cabbage, green pepper and rice.
• In a bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well. Cover and cook on low for 4-5 hours or until rice and vegetables are tender.

STUFFED CABBAGE CASSEROLE

Steps:

• Preheat the oven to 400 degrees.
• Brown the ground beef. Drain. In a large boil, mix everything else into the meat. Pour into an ungreased casserole dish, cover and bake for 60 minutes.