Discard this vein piece. 2 lb ground beef 1 lb ground pork 1 c cooked, white rice 28 oz can sauerkraut 28 oz can crushed tomatoes 28 oz can tomato sauce 1 onion, diced as small as you can 2 eggs garlic powder, paprika, salt & pepper How To Make authentic halupki (cabbage rolls) 1 Each portion of filling for this recipe is basically a log that fits into the palm of your hand. Add 1/2 to the bottom of a 913 pan and set aside. Ingredients For authentic halupki (cabbage rolls) 2 heads cabbage, boiled about 30 mins. I use a meat mixture that is equal amounts ground pork and 80/20 ground beef, un-cooked rice, and tomato soup sweetened with a little brown sugar as the sauce to cook my halupki in because I like its flavor and seasonings. Use a meat fork in the top of the cabbage and a large spoon to support the underside when submerging it into the pot of boiling water for blanching. I fluff the rice around to help it cool faster, but that is not necessary if you prefer to skip that step. And how did I hear about them? Mix well and cook for 3-4 minutes or until onion starts to soften. 6. This can be dangerous and something I learned a long time ago to try to avoid. Needless to say, they became an instant favorite and we have been enjoying them ever since that wonderful trip. Place in a pre-heated 325F degree oven. Meat and rice filling encased in cabbage leaves then cooked in sauce until tender. Bring the water to boil and cook the cabbage until the leaves are tender, about 15 minutes. Wash rice, drain, add to meat and mix well. Price and stock may change after publish date, and we may make money off Chop bacon into bite-sized pieces and fry. Oh My Halupki! (Grandma-Style Stuffed Cabbage) McDonalds Is Making Changes to Its Iconic Burgers, Starbucks Pink Drink Now Comes in a Bottle, Topo Chico Launches Line of Canned Cocktails, We Tried the New Version of the Best-Selling Always Pan, 5 Best Instant Ramens, According to Food Network Staffers, Wayfair's Way Day Sale Is Back These are the Best Kitchen Deals, Enter Daily for Your Chance to Win $10,000, Tour the Sleek and Modern Kitchen from Smart Home 2023, Enter for Your Chance to Win Smart Home 2023. Halupki (Slovak stuffed cabbage) | Just A Pinch Recipes I always use a meat fork inserted gently into the cored portion of the head of cabbage and a large spoon underneath to support it. In the years that I've been doing my family research, some of the recipes that I was brought up with began to make more sense and be much more appreciated! Cabbage rolls are known in some areas as blind pigeons, that name likely originated from an 18th century French dish in which pigeon was wrapped in cabbage leaves. Haluski Recipe (Polish fried cabbage & noodles) - 4 Sons 'R' Us Taking the remaining interior of the head of cabbage left over from blanching, shred or chop it up using a sharp knife. We love to make a slightly sweet and slightly tart tomato-based sauce to complement the stuffed cabbage rolls. Try to keep the rolled cabbage tightly tucked in against the meat log. Your daily values may be higher or lower depending on your calorie needs. Reduce heat, cover, and allow to remain at a simmer. Place the meat in the cabbage leaf, and then gently roll up & tuck underneath, as needed. This stuffed cabbage recipe, known as halupki on the Ukrainian side of my family, is made with beef, pork, and rice encased in cabbage and drizzled with a thin, sweet tomato sauce. We like to ladle about a 1/2 cup of sauce on each plate, and then topping it with a couple cabbage rolls. Remember, it's all in your attitude. and you wont be disappointed! Gently place the edge side down on top of the broken cabbage 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. Halupki (stuffed cabbage rolls) Recipe - Food.com Place halupkis in roasting pan, making 2 layers. Pre-portion the meat mixture to help divide it up fairly evenly and make rolling the halupki more expedient. You will be tearing off the leaves to use as the base for this dish. In another bowl, mix the condensed tomato soup, water, brown sugar, the remaining tomato sauce you did not use in the meat filling mixture (2 ounces), and black pepper together thoroughly; set aside. Stuffed Cabbage Rolls Recipe (Halupki) - AimeeStock.com When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Core the head of cabbage. Using a sharp paring knife, start coring the cabbage. warm water (mix together and allow to sit a few minutes until thickened) 1 tsp sea salt 1 tsp ground sage 1 tsp garlic powder 1/2 tsp pepper 1 c. unsweetened soy or almond milk (or just enough to hold it all together) Let mixture sit for 20 minutes. Have you ever cooked a recipe that would be chosen over sex? They do not have to be perfectly portioned. 1 generous cup par-boiled Basmati or long-grain white rice (after cooking). We dined a restaurant where these were served family-style. Pour V-8 juice over all to fill pan until rolls are not quite covered. And thank you so so much for letting us know! Lazy Cook's Golumpki (Stuffed Cabbage), Halupki Casserole (Stuffed Cabbage Casserole). Lehigh University police investigating hate crime on campus; Black student was assaulted multiple times April 20, 2023 at 1:03 pm Stuffed Cabbage Leaves Gobki - Polish Housewife Once boiling, reduce the heat, cover the pot with a lid to keep it simmering and ready to receive the head of cabbage. And how did I hear about them? Whats more, thanks to her Asian roots, shes great at combining different cuisines to come up with something extraordinary. Remove the firm vein of the cabbage leaf. If that happens, it is often necessary to remove the (now very) hot head of cabbage from the pot of boiling water and cut out more of the core. I often skip weighing them down. Periodically check the sauce level and add some hot reserved cabbage blanching water if it is getting low or the sauce is drying out. Let leaves cool, then trim the thick rib on each leaf. Were not kidding when we say these really are easy stuffed cabbage rolls. You will need 1/2 cup uncooked rice to start. Fold in both outside edges to tightly close over the initial roll. You will need 18 leaves. Melt butter in skillet. It will be very hot at this point. Cover the sauce pan, bring to a boil over high heat, watching carefully because the rice can easily cook over leaving a real mess on your stove top! Halupki Stuffed Cabbage Rolls - 4 Sons 'R' Us Cabbage rolls in general are subject to great debate with every cook weighing in and convinced theirs are the best; ask 100 cooks for their recipe and you will get 100 different versions. We omitted all salt, including the stock and tomatoes. Thats interesting about freezing the cabbage. . And, of course, what they are called is even debatable which we already covered. HALUPKI CASSEROLE 1/2 head cabbage 1 lb. Jams and Jellies Homemade Strawberry Jam Slow Cooker Pennsylvania Dutch Apple Butter Spiced Tomato Jam View More in Jams and Jellies. * Percent Daily Values are based on a 2,000 calorie diet. these links. Put the cabbage in a pot, add a quarter of a teaspoon of salt and cover with water. Better to have more water than needed rather than less. This can be done by either setting the strainer in the sink and pouring the rice into it, or the way I do it because I have difficulty lifting a hot pot safely with my arthritic hands: use a large spoon to fish the bulk of the rice out of the water and deposit it in the strainer set in a bowl. Take a cabbage leaf, turning it so the leaf cups upward and place a heaping tablespoon or two of meat mixture on the end of the leaf closest to you. Now, we get it. But, boy, oh boy, were we pleasantly surprised. Actually, they are delicious any time of the year! Golumpkis are often served during the Christmas season among those of Polish heritage. Add the onion to the skillet and cook until lightly browned. Place the halupki into the over the cabbage leaves, if you are using them. 2 large cabbage heads, coarse outer leaves removed, 1 can chopped tomatoes with chiles, optional, Crumbl Launches Cookie Journal For Fans to Rate and Review Every Flavor Thats Ever Existed. When cooked, drain off most of the grease, leaving enough in the pan to saute onions and garlic. Although they vary slightly with the cook and region, the concept is the same; blanch a whole, cored cabbage head, pull off the leaves as they loosen, stuff the leaves with a filling then roll closed, layer them into a vessel, pour a broth or sauce over the top, cover and cook. Continue to boil until all the leaves have cooked, about 15 minutes. Cover and boil slowly for about an hour or until cooked through and tender. In a bowl combine beef, pork, partially cooked rice, pepper, salt, eggs, cooked onion-bacon mixture, paprika, and celery salt. Old Fashioned, Authentic, Hunky Halupki Recipe - Food.com In a mixing bowl, combine the meat, onion, rice, egg, garlic powder, 1/2 cup (4 ounces) of tomato sauce, salt, and pepper. Completely roll up the halupki ending seam down (the seam being the end of the cabbage leaf). ground beef 1 c. chopped onion 1 t. salt 1/4 t. pepper 8 slices bacon, cut in 1-inch pieces 2 16-oz. Mix well. -- or reduce heat to 175-200 overnight - check to ensure enough liquid - don't dry them out. Set the leaves aside. By the way, did you know Brussels sprouts are actually tiny cabbages? Insert the knife where the vein starts to rise from the surface of the leaf. Combine the tomato sauce, cabbage water, vinegar, and sugar together in a bowl. Remove the cabbage center left over from the boiling water, set aside to cool. Thank you for sharing your recipe. Born and raised "a coal miner's daughter" in the Anthracite Region of Pennsylvania, I love to share recipes and memories of home with fellow "coalcrackers" and those who enjoy easy-to-make, budget-friendly foods that celebrate our unique blending of Eastern European and Pa. Dutch heritage and cuisines here in northeast Pennsylvania. On SOCIAL MEDIA, share LINKS ONLY, do not copy and paste. They do not have to be perfectly portioned. NOTE: DO NOT DISCARD THE WATER YOU BLANCHED THE CABBAGE IN. There are several ways to roll the halupki, the video below shows the method I use. Cut center core out of cabbage and place, core side down, in boiling water. Do not add the beef yet. I tear all my leaves off before mixing my meats to get a little assembly line ready. lean ground beef 1 large yellow onion diced 1 lg can of V8 or Vegetable juice 46 ounces 2 - 3 small cans beef broth 1 - 2 cups rice 1 lg can diced tomatoes salt & pepper Instructions Saute onion for a few minutes in oil Chop the remaining cabbage, still reserving large outer leaves, and place it in the bottom of a large greased casserole dish or Dutch oven. Place cabbage in a stockpot; pour over enough water to cover. First, youll need to take a cabbage leaf. Add more liquid, if needed. Repeat the rolling steps until you have wrapped the remaining portions of meat mixture. Lesson: blanch the leaves! Drain the par-cooked rice in a fine mesh strainer. Mix ground beef & pork together. Form oval type meatballs for each cabbage leaf. Remove from heat and let cool. Place the par-cooked rice you just measured into a medium size mixing bowl and spread it out to start to cool. It will finish cooking as the halupki cook. Cover, bring to boil, reduce heat and simmer 7 to 8 minutes. If some are a little off (larger or smaller than the others), match them up with larger or smaller cabbage leaves. And how did I hear about them? Repeat until you have at least 12 to 14 nice sized leaves for rolling. Repeat with remaining large cabbage leaves and filling. 1 pound canned sauerkraut, drained, juices reserved, and optionally rinsed. Authentic Halupki (Cabbage Rolls) | Just A Pinch Recipes YUMMMY!!!! Every family has their own twist on this traditional dish. It's a traditional comfort food dish that is cooked slowly on the stovetop and goes well with rye bread and butter. ground chuck, + 1/2 lb.ground pork 2 tsp. Theres an amazing street food market in my local town on weekends and they were served at a special stall with Eastern European delicacies. My grandmother made the best stuffed cabbage rolls (also known as krautnagels). Be sure to cook the rice first before adding to the filling. The halupki making process is not an exact science. In a bowl combine beef, pork, partially cooked rice, pepper, salt, eggs, cooked onion-bacon mixture, paprika, and celery salt. Roll the leaf into a small tube. The sauce is a snap. pepper, 1 Tbsp. But even though 75% of the haluski you'll eat in your lifetime (unofficial stat) will only have those ingredients and nothing more, you know not all haluski is made equally. The halupki should be tightly packed in the pot or pan for cooking and you will need enough room to cover them with the sauce. - layer the halupki - alternating direction of layers. Try making this appetizing cabbage and mung bean curry! Preheat the oven to 350 degrees F (175 degrees C). Take each out of the water, place on a baking tray, and let set until they are cool enough to handle. Take the leaves from the head (carefully) Mix the meat, salt and pepper, egg, parsley, garlic, onion and rice together. Bleenies, aka Potato Pancakes - grecobon Deliciously Fried. There is no need to thoroughly drain the rice; it will be covered with water for cooking. Bethanys recipes will inspire you to add new colors and flavors to your everyday meals. If some are a little off (larger or smaller than the others), match them up with larger or smaller cabbage leaves. garlic powder 1 large egg 1 lb. Add sliced onions and celery, season with a healthy pinch of salt and pepper, and cook, stirring, until lightly caramelized, about 15 minutes. - roast as much garlic as you would like in the potatoes. Gently press your fingers into the mixture and turn the mixture in the bowl until well blended. In a large bowl, combine the remaining chopped onion, beef, rice, stock, paprika, cayenne, egg, pinch of salt and pepper. She taught me how to make these Holubtsi. lean ground beef 1 sm. *** SHARING/REPUBLISHING *** Submerge the whole cabbage, cored end up, in the pot of boiling water. Keep working the leaves away until they get too small to make a cabbage roll with (less than the palm of your hand), any that are too small to cover the palm of your hand. Heat oil in large saucepan over medium-high heat. Line the bottom of a roasting pan (not aluminum) with cabbage leaves that are too dark or to small to use for rolling. In our Polish heritage, they're actually called Gobki (also known as Golumpki, Gwumpki, and Golabki), but the Slovak areas made the name Halupki a more recognizable name than Golumpki. Halupki (Cabbage Rolls) | Just A Pinch Recipes These Pennsylvania Dutch Stuffed Cabbage Rolls have become a staple in our home, especially when the weather turns chilly. Even rolling techniques are a matter of personal preference! Add the ground beef to the mixture in the bowl. Add about 2 TBS of paprika & garlic powder & mix. To make the 1 1/2 cups cooked rice needed in this recipe; Bring 1/2 cup long grain white rice and 3/4 cup water to a boil in a saucepan. Bring up and fold over the trimmed vein edge around the roll of meat mixture, wrapping the edge around the log of meat to where it is nearly enclosed by the edge of the leaf of cabbage. Lay 1 cabbage leaf on a flat surface; place 1 heaping tablespoon of filling at the base of a cabbage leaf. Each layer of rolls gets some sauce and a layer of sauerkraut on top of it, so split up your sauce and kraut accordingly. Place an OVEN SAFE dinner plate that fits inside the diameter of the pot upside down on top of the contents (an upside down shallow pie plate may also be used). Cover roasting pan with aluminum foil. The sauce can be made up to 2 days in advance before baking the dish. ALTERNATELY, bake, covered, in a 350F degree oven for about 2 hours or until the cabbage is tender OR in a slow-cooker on LO for 5 to 6 hours or until the cabbage is tender. Slovak Stuffed Cabbage (Halupki) - Rob, what's for dinner Then, pour the sauce mixture over the cabbage rolls. Set the leaves aside while you shape the meat filling. On SOCIAL MEDIA, share LINKS ONLY, do not copy and paste. You can substitute ground chicken or turkey for this recipe, or combine it with beef or pork, if you like. OPTIONAL: place an. Take the remaining cabbage center from the water and reserve. Pre-portion the meat mixture to help divide it up fairly evenly and make rolling the halupki more expedient. - 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. This can be done hours in advance. Using tongs or a meat fork, remove each cabbage leaf as it opens and pulls away from the head. Using your fingers as needed to keep the sides tucked in, roll the halupki away from you engulfing the flap of cabbage created when you folded in both edges. (Alternately, you can bring salted water to a boil and boil the cabbage head until the leaves are softened.). Place the chopped cabbage evenly over the top of the halupki and sauce in the pot. If the leaf comes away fairly easily, it is ready to be removed. If youre looking to cook something a little outside the box, try this Halupki recipe and you wont be disappointed! Be very careful lowering the cabbage into the boiling water. Slovak Holubky Stuffed Cabbage Recipe - The Spruce Eats Once the cabbage is in the pot, use the spoon to hold the cabbage down and pull the fork out. Each portion of filling for this recipe is basically a log that fits into the palm of your hand. I now share with you. Transfer rolls, seam side down, to a 9" x 13" baking dish. Add cabbage and cook, pulling off each outer leaf with tongs as it becomes tender, about 1 to 2 minutes per leaf. Measure the mixture with medium sized ice-cream scoop to make each . You may need to adjust your cooking time and it can vary depending on the cabbage used each time. Use all or some of it, your choice. Pour tomatoes over top and add enough water to cover. "How to Feed a Loon" is a celebration of just that. Bring a large pot of salted water to a boil over high heat. Bethany gets a kick from finding ways to add new twists to classic dishes. Cook Along With A Coalcracker In The Kitchen - Halupki (Stuffed Cabbage Rolls) View More in Eastern European. (I was taught to use my hands, NEVER a spoon.) DO NOT publish, or reproduce this original content anywhere, in any manner, without express written permission. Remove from heat and carefully remove the plate. My maternal family line goes back to the areas of Austria, Hungary, and Poland. ALL RIGHTS RESERVED. A 9x13 will work just fine. It may take several minutes of blanching/cooking before you start to see the leaves loosen from the head. Place the rinsed rise in a small (2 quart) sauce pan that has a tight-fitting lid. Add 1 cup of water or reserved water from steaming the cabbage. Drain and set aside. Combine the ground beef and pork, rice, scallions, parsley, egg, garlic powder and seasoning in a large bowl. 2023 Warner Bros. Use a large spoon to serve. Leftovers freeze well if you have any! *** SHARING/REPUBLISHING *** My home town area of the Anthracite Region of Northeast Pennsylvania Schuylkill County usually identifies them as halupki, sometimes golumpki. Add enough water to cover completely. After cabbage cooks, allow it to cool a bit so you can handle. Add tomato paste and cook, stirring, until lightly caramelized further, about 2 minutes. Steam the cabbage head until the outer leaves are easy to remove. The Halupkis, which are rolled cabbage leaves, are stuffed with deliciously flavored meat and rice and then baked in a rich tomato sauce. I made these for our picnic! Pennsylvania Dutch Stuffed Cabbage Rolls | How To Feed A Loon Place whole head in a large pot filled with boiling, salted water. Place an 8 or 12 quart stock pot filled 2/3 full of water over high heat and bring the water to a boil. So this is a real authentic Halupki recipe, with a few of my own tweaks of course! You need to cut deep and wide enough around the core or you will encounter difficulty removing leaves as you get more into the center of the cabbage. Some of this will be added to the halupki sauce in a future step! CAREFULLY lower the cored head of cabbage into the hot water. I took my favorite traits from each, combined them, and my Coalcracker Kitchen halupki recipe was born. Place the halupki, seam side down, tightly into the pot on top of the lining of cabbage leaves (the lining helps prevent sticking or scorching on the bottom while cooking.). The sauce is amazing! -- 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). Preheat oven to 350 degrees and bring water to a boil in a large pasta or stock pot. You'll feel like you're eating grandma's special dinner. Place one prepped cabbage leaf on a work surface, trimmed vein edge closest to you. Never heard of that, but, hey, always to hear what works for other cooks! Fill a stock pot about 2/3 full with water (the pot needs to be large enough to comfortably hold the head of cabbage with enough water to submerge the head. *** NOTE *** This tutorial is geared to cooks who are making halupki for the first time. Using your fingers as needed to keep the sides tucked in, roll the halupki away from you engulfing the flap of cabbage created when you folded in both edges. I also caramelize the diced onion for the stuffing; I like the added flavor and touch of sweetness it provides, but you can simply grate the onion if you prefer. My family's traditional recipe for Slovakian stuffed cabbage leaves, called Halupki or Halubki, features a delicious mixture of seasoned ground beef, onions, and rice rolled into boiled cabbage leaves and baked in a sweetened tomato based sauce. It still has a wonderful, sweet flavor that compliments the cabbage and filling. In a large skillet, saute bacon and discard excess fat. Simply bring a pot of salted water to a boil and carefully lower the cabbage and cook for a couple of minutes. The point is to have enough water so your rice does not stick while par-cooking. The Best Haluski Recipe is the Simplest - Coal Region Canary Reduce heat to medium-low and cook, partially covered, until reduced, about 15 minutes. Halupki, also known as Holubky (Stuffed Cabbage Rolls), is a dish from the Slovak region of Eastern Europe. It was a hit with crowd. This is trimmed down with a sharp paring knife. These rolls are similar to Polish stuffed cabbage rolls. Cabbage has many health benefits: It is rich in dietary fiber, folates, proteins, and vitamins. I always make mine in my crockpots, but you can bake them in the oven or cook them in a huge stockpot on the stove. I cannot stress enough that this is a step during which you need to take your time and concentrate. As kids, we called this dish "pigs in a blanket," and it was a favorite that my Grandmom often made. To me, pigs in a blanket always meant some sort of hot dog/sausage rolled in a pastry.dough then baked. Make individual balls out of the meat mixture and roll them up in cabbage leaves. For many of us in the Coal Region, halupki cabbage rolls are at the top of our comfort food list. Start to roll the meat in the cabbage leaf, then tuck one side of the leaf in toward the center and finish rolling, Using your finger on the opposite of the fold-over where the loose cabbage is sticking out, tuck the edges into the filling. Add mushrooms and cook another 2 minutes. Pour this over the halupki in the pot. Lower it gently to avoid splashing of the water. In a large bowl, combine ground beef, pork, veal, bacon, rice, onion, garlic, egg, salt and pepper. -- incorporate 2 - 3 inch lengths of kielbasa throughout. Using the small cabbage leaves you prepped earlier, line the cooking pot with 5 or 6 of them. And for the amazing dish you get at the end of it, its totally worth the effort. Begin layering the cabbage rolls on top of the sauce, then some kraut, then some crushed tomatoes. You want the cabbage to still be intact once added to the boiling water. Cover the rice with water, about 1 1/2 inches above the level of the rice. . Enjoy with mashed potatoes just as we always do in my family! Cover and cook three minutes or until softened enough to pull off individual leaves. 1 stick (1/4 pound) butter (or as needed) Halushki (Dumplings) 1 egg 1 cup all-purpose flour 2 Tablespoons water pinch of salt Directions Slice the onions and cut up the cabbage in the same fashion. Should the rolls be cooked in a tomato-based sauce or a meat broth? Mix tomato soup, sugar, vinegar, and water together. Mountain parties are a weekly necessity. Mix ground beef, ground pork, cooked rice, eggs, onion, fresh parsley, garlic powder, salt, and pepper in a large bowl until combined. Heat oven to 350F. In a large bowl, combine the remaining chopped onion, beef, rice, stock, paprika, cayenne, egg, pinch of salt and pepper. Remember: you are less likely to cut yourself with a sharp knife than a dull one because you need less force with a sharp knife and you have more control. pepper, 1/2 tsp. Once it comes to a boil, turn the heat down so the rice is at a low simmer and cook 7 to 8 minutes. What you call cabbage rolls is dependent on where youre from; halupki, golumpki, gwumpki, or golabki, holubtsi, sarma, balandeliai (Lithuanian for little doves), or any spelling of the aforementioned just to name a few. Halupki (Cabbage Rolls) Recipe by Lori Fogg, A Coalcracker In The Kitchen Course: Recipes Cuisine: astern uropean, Coal egion Difficulty: Intermediate Meat and rice filling encased in cabbage leaves then cooked in sauce until tender. You will have something that looks like an envelope. Turn cabbage every 2 to 3 minutes; transfer any leaves that separate from cabbage into a strainer to drain and cool. In a large Dutch oven, place some of the less desirable cabbage leaves you reserved in a layer on the bottom. I had to ask how to make them! This layer helps protect the halupki from scorching while cooking. Schuylkill County Bleenies Ingredients 4 Potatoes 2 Eggs 1 Onion 2-3 Tbsp Flour depends on how wet the mixture is Oil for frying Instructions Peel, wash, and chop potatoes, peel and chop onion.