Believe it or not, this stuffed cabbage or golumpki recipe has been favored over nookie. 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. Have you ever cooked a recipe that would be chosen over sex? Price and stock may change after publish date, and we may make money off Required fields are marked *. My maternal family line goes back to the areas of Austria, Hungary, and Poland. I often skip weighing them down. Pour V-8 juice over all to fill pan until rolls are not quite covered. Calories 169 kcal Ingredients 1 large head of green cabbage - cut into 1 inch pieces 2 tablespoons of olive oil. 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. Some people just call them "stuffed cabbage leaves" or even "cabbage casserole." , which are rolled cabbage leaves, are stuffed with deliciously flavored meat and rice and then baked in a rich tomato sauce. Each portion of filling for this recipe is basically a log that fits into the palm of your hand. Add cabbage and toss to coat. 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. Cover with plastic wrap and refrigerate the mixture until ready to use. DO THIS CAREFULLY! Try to keep the rolled cabbage tightly tucked in against the meat log. Continue layering. In a large bowl, combine ground beef, pork, veal, bacon, rice, onion, garlic, egg, salt and pepper. Set aside. Flip the right side of the leaf to the middle, then flip the left side. You may need to adjust your time and it can vary depending on the cabbage used each time. For the purpose of demonstrating this recipe, I have used a cabbage weighing about three pounds. Preparing the halupki filling Dry rice in strainer Place 1/2 cup long grain white or Basmati rice (my preference) in a fine mesh strainer. You can substitute ground chicken or turkey for this recipe, or combine it with beef or pork, if you like. 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 enclosed by the edge of the leaf of cabbage. Add the onion to the skillet and cook until lightly browned. Combine tomato soup, broth, chopped tomatoes, and reserved cooking liquid and pour over halupki. - layer with thickly sliced onion and chopped garlic. Sprinkle a little paprika on top of the sauce. While cabbage simmers, heat oil in pan over med-high heat and saut onion and garlic 3-5 minutes until browned. This layer helps protect the halupki from scorching while cooking. Or make a larger batch and use leftovers for fried rice or rice pudding. Remove the thick vein from each cabbage leaf you blanched using a sharp paring knife. Using the small cabbage leaves you prepped earlier by removing the veins, line the pot with 5 or 6 leaves. In my neck of the woods, youd be hard-pressed to find a block party or church festival where these are not on the menu among the offerings at food stands. Baste stuffed cabbage rolls every hour. Never heard of that, but, hey, always to hear what works for other cooks! Theres an amazing street food market in my local town on weekends and they were served at a special stall with Eastern European delicacies. I fluff the rice around to help it cool faster, but that is not necessary if you prefer to skip that step. - Line the bottom of your roaster with bacon - roaster should be deep enough to add several layers and hold adequate liquid. We truly appreciate that!! 1 whole green cabbage, about 3 1/2 to 4 pounds, The remaining 2 ounces of tomato sauce leftover from making the filling, OPTIONAL: 4 strips good smoked bacon, un-cooked, Recipe by Lori Fogg, A Coalcracker In The Kitchen, Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Copyright 2023 A Coalcracker in the Kitchen, Cook Along With A Coalcracker In The Kitchen. This step is to par-cook the rice, not fully cook it. Theres something very therapeutic about making these Halupki (Stuffed Cabbage Rolls), the whole process sends me off into a trance! Using a wooden spoon or your hands (my preferred method), thoroughly blend the meat with the rice mixture. The food was legendary, & above all else, I looked forward to halupki -- cabbage rolls. Remove any damaged leaves or leaves with any dark areas from the outside of an approximately three (3) pound head of green cabbage. Submerge the whole cabbage, cored end up, in the pot of boiling water. And for the amazing dish you get at the end of it, its totally worth the effort. My Baba had it too. Remove from heat and carefully remove the plate. Grandma's Hungarian Stuffed Cabbage, Slow Cooker Variation, Grandma Elaine's Unstuffed Sweet and Sour Cabbage, Grandma Jeanette's Amazing German Red Cabbage. If your water does not completely cover the head or cabbage and you have room in the pot, you can add more hot water to bring up the level of water. I now share with you. If rolled properly, there should be no need to use toothpicks to hold the rolls together; something your diners will thank you for. Layer stuffed cabbage rolls on top. 4 Halu-what now I hear you say? (Alternately, you can bring salted water to a boil and boil the cabbage head until the leaves are softened.). Whats more, thanks to her Asian roots, shes great at combining different cuisines to come up with something extraordinary. Ingredients 1 head cabbage, cored water to cover teaspoon salt 1 pounds lean ground beef 1 pounds ground pork 1 cups cooked white rice 2 large eggs, slightly beaten cup finely chopped onion 2 tablespoons chopped fresh parsley teaspoon garlic powder teaspoon salt teaspoon ground black pepper 1 (28 ounce) can tomato sauce You will be tearing off the leaves to use as the base for this dish. Discovery, Inc. or its subsidiaries and affiliates. HubPages is a registered trademark of The Arena Platform, Inc. Other product and company names shown may be trademarks of their respective owners. Melt butter in skillet. Pour over cabbage. Next, simply fold the ends in, and then roll the cabbage up. Use all or some of it, as you desire. I took my favorite traits from each, combined them, and my Coalcracker Kitchen halupki recipe was born. Mix and mix and mix well. What ratio/types of meat? 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. 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. Powered by American Hometown Media, Inc. Use any torn or less than desirable leaves for lining the cooking pan to help prevent scorching. Place rolls side by side in pot. Either way is perfectly acceptable. After cabbage cooks, allow it to cool a bit so you can handle. Halupki, also known as Holubky (Stuffed Cabbage Rolls), is a dish from the Slovak region of Eastern Europe. Another method would be to start with the cabbage in the water and then bring it to a boil. Once you master the techniques in this recipe, you might enjoy trying my other recipe for halupki. Then, pour the sauce mixture over the cabbage rolls. Yay!! Rinsing rice Run cold water over the rice in the strainer until the water runs clear or almost clear. All rights reserved. Place whole head in a large pot filled with boiling, salted water. *** NOTE *** This tutorial is geared to cooks who are making halupki for the first time. You will need 1/2 cup uncooked rice to start. Meanwile, saute chopped onion in butter in a medium skillet until tender, and let cool. Cabbage rolls freeze well before or after cooking, and can be made in a slow cooker (see your manufacturer's instructions). This helps hold the halupki down in the sauce and prevents them from floating and unfolding. It became a family favorite that I stuck with throughout the years. Use a pair of tongs (and possibly kitchen shears) to pull the leaves free, one after another. Cube potatoes and for best results add sea salt and refrigerate for a few hours. Add honey, lemon juice, and tomatoes and bring to a boil (crush the tomatoes with your hands over the sauce, and then drop them in. To me, pigs in a blanket always meant some sort of hot dog/sausage rolled in a pastry.dough then baked. Pour tomatoes over top and add enough water to cover. All rights Reserved. In a medium size mixing bowl, stir together the condensed tomato soup, brown sugar, Worcestershire sauce, and black pepper. Don't overmix or the meat will become tough. Get our cookbook, free, when you sign up for our newsletter. I always serve with mashed potatoes. HALUPKI CASSEROLE 1/2 head cabbage 1 lb. Add the ground beef to the mixture in the bowl. 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. DO NOT publish, or reproduce this original content anywhere, in any manner, without express written permission. Continue until all leaves are rolled and placed in the pot. Let the dish rest for about 8 minutes, and the liquid will re-distribute. Place pot in a pre-heated 325F degree oven. (I was taught to use my hands, NEVER a spoon.) Polish golumpki (golabki): stuffed cabbage rolls. 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. Overlap with the bottom of the leaf; fold in side edges and roll up. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Hi Jane! Drain the par-cooked rice in a fine mesh strainer. 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. Do not stir; everything will blend well while cooking. It was a hit with crowd. You might need to place a heat-proof plate on top of the rolls to keep them submerged in the sauce. Many countries claim to have reinvented the cabbage roll, but I think the best recipe was made by people in Romania. All the best, Kris & Wesley, I see that I didnt do it right. salt, 1 tsp. Add 1 cup of water or reserved water from steaming the cabbage. ** Nutrient information is not available for all ingredients. This is trimmed down with a sharp paring knife. Place 2 tablespoons beef mixture in center of each cabbage leaf, fold sides inward, and then roll up. Preferably use heat-resistant gloves. Every family has their own twist on this traditional dish. So this is a real authentic Halupki recipe, with a few of my own tweaks of course! They do not have to be perfectly portioned. Take the leaves from the head (carefully) Mix the meat, salt and pepper, egg, parsley, garlic, onion and rice together. Using a sharp paring knife, start coring the cabbage. The left-over center can be chopped and layered in, too. Reduce heat to medium-low and cook, partially covered, until reduced, about 15 minutes. Watch carefully so stuffed cabbages don't burn. -- remove outer leaves as they become blanched -- do not over-cook. Ive never made cabbage rolls but this was soooo easy and I had all ingredients except for the cabbage! In a bowl combine beef, pork, partially cooked rice, pepper, salt, eggs, cooked onion-bacon mixture, paprika, and celery salt. Remove from heat and let cool. Mix together with your hands. Remove large outer leaves from cabbage and set aside. -- it doesn't take long to do this -- have fun. Lesson: blanch the leaves! 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. Come join us on this joyous culinary ride. Thats interesting about freezing the cabbage. https://www.cuisineathome.com/tips/freeze-cabbage-for-no-cook-cabbage-roll-prep/. There is no need to thoroughly drain the rice; it will be covered with water for cooking. Keep in mind that you need about 12 to 14 nice sized leaves for this recipe for rolling the halupki. Cover, bring to boil, reduce heat and simmer 7 to 8 minutes. Serve, passing extra sauce at the table. Line the bottom of a roasting pan (not aluminum) with cabbage leaves that are too dark or to small to use for rolling. We like to ladle about a 1/2 cup of sauce on each plate, and then topping it with a couple cabbage rolls. Needless to say, they became an instant favorite and we have been enjoying them ever since that wonderful trip. Thanks, My grandma is from Ukraine. Roll away from you to encase the meat. Measure the mixture with medium sized ice-cream scoop to make each halupki the same size. It will finish cooking as the halupki cook. Bethany is very passionate about maintaining a healthy lifestyle and clean diet. Bethany gets a kick from finding ways to add new twists to classic dishes. My grandma Eugenia taught me how to make this. Set aside less desirable outer cabbage leaves for use lining the cooking pot. This is such a quintessential farm-to-table recipe. If you decide not to use the weight, just gently pour the 4 cups of water over the top of the contents of the pot. I had to ask how to make them! 3 Add the cabbage. The halupki making process is not an exact science. These rolls are similar to Polish stuffed cabbage rolls. If you do not have extra leaves, chop up the remaining interior of the cabbage you pulled from the water as the leaves got too small to be usable. Holidays Cocoa Rum Balls Maple Bourbon Pecan Tart Fresh Cranberry Chutney View More in Holidays. Cover and bake for 2 to 2 1/2 hours. Each layer of rolls gets some sauce and a layer of sauerkraut on top of it, so split up your sauce and kraut accordingly. 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. I tear all my leaves off before mixing my meats to get a little assembly line ready. - rinse and drain potatoes, cover with water and lightly boil until soft. Using a sharp paring knife, core the cabbage. Add the ground beef to the mixture in the bowl. Content other than actual recipes on this site is copyrighted material. Reserve 1 1/2 cups of cabbage cooking water. Reduce heat to medium-low and cook, partially covered, until reduced, about 15 minutes. Simply bring a pot of salted water to a boil and carefully lower the cabbage and cook for a couple of minutes. Meanwhile, saut chopped onion in butter in a medium skillet until tender and let cool. It's a traditional comfort food dish that is cooked slowly on the stovetop and goes well with rye bread and butter. I use Uncle Ben's Ready Rice, which is done in 90 seconds in the microwave, to cut down on prep time. Put the cabbage in a pot, add a quarter of a teaspoon of salt and cover with water. Be sure to use a large enough pot to fully submerge the head of cabbage and be careful not to over-fill the pot with water it could splash out or boil over creating a safety hazard! Go for it! Sure, you can make this ahead of time. pepper, 1/2 tsp. DO NOT publish, or reproduce this original content anywhere, in any manner, without express written permission. Place the lid on the pot. In a large bowl, place the ground beef, pork, chopped onions, uncooked rice, salt, paprika, garlic, pepper, and 1/2 of the petite diced tomatoes. And when you do, be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon! And, of course, what they are called is even debatable which I already covered earlier. Finish your top layer with some sauce, sauerkraut and, if desired, the four strips of un-cooked bacon across the top. Ingredients 1 whole green cabbage, about 3 1/2 to 4 pounds Boiling salted water 1 medium onion, very finely diced Should the rolls be cooked in a tomato-based sauce or a meat broth? Place entire head into the pot of boiling water core side up. 2 Add onion, garlic and bouillon. After baking, there will quite a bit of liquid in the dish. saurkraut drained ( reserve liquid), (14-ounce) can tomato sauce 1 (14-ounce) can crushed tomatoes. 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. 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. 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 Continue to prep 12 to 14 of the largest leaves you removed from the cabbage for rolling the halupki. Combine the ground beef and pork, rice, scallions, parsley, egg, garlic powder and seasoning in a large bowl. 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. Rinse rice and cook it in 1/2 cup water until water is absorbed. salt, 1 tsp. Each portion of filling for this recipe is basically a log that fits into the palm of your hand. Pre-portion the meat mixture to help divide it up fairly evenly and make rolling the halupki more expedient. Although they vary slightly with the cook and region, the concept is the same; boil a whole cabbage head, pull off the leaves as they loosen, stuff the leaves with a filling, layer them into a vessel, pour a broth or sauce over top, cover and cook. 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. All rights Reserved. Place the lid on the pot or tightly cover your baking dish with foil. In the bottom of a large pot, place any broken cabbage leaves that you may have. Place 1/2 cup long grain white or Basmati rice (my preference) in a fine mesh strainer. method Stove Top Ingredients For halupki (cabbage rolls) 2-3 lg heads of cabbage 10 lb ground beef or a combination of beef and pork 2:1 3 md onions, diced 2 green peppers, diced 1/2 - 1 head of garlic, minced (to taste) 1/8 - 1/4 c salad oil 1 jar 32oz sauerkraut drained and rinsed (optional) 2 jar Ingredients For authentic halupki (cabbage rolls) 2 heads cabbage, boiled about 30 mins. My husband is a big fan of the additional cabbage, so in my Coalcracker Kitchen, I use every piece. NOTE: You can skip the step of weighing the rolls down if you prefer. Be sure to cook the rice first before adding to the filling. salt, 1 tsp. (-) Information is not currently available for this nutrient. When i was growing up my elderly neighbor always made these, and passed the recipe on to my mother. I could eat a bowl of it. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. 1 lb . Place one prepped cabbage leaf on a work surface, trimmed vein edge closest to you. ground flaxseed & 6 Tbs. COPYRIGHT 2021 KRIS LONGWELL. Just A Pinch Food Group If you find the cabbage moves around on the counter as you are coring it, placing it on a folded kitchen towel can help minimize movement. You need one (1) generous cup of par-cooked rice. Hi Tracy! There are countless variations on this traditional cabbage roll recipe. Place the roll seam side down on a baking tray; repeat until either the cabbage leaves or the meat mixture is used up. My grandmother made the best stuffed cabbage rolls (also known as krautnagels). 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 You will have something that looks like an envelope. Leftover cabbage blanching water 4 cups to start and more if needed as the halupki cook. 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. Several years ago, we became inspired to make the recipe at home after visiting several Amish communities in beautiful Lancaster, Pennsylvania. Spread the sauce so that the all the rolls are covered. Maple-Roasted Brussels Sprouts with Bacon and Pecan, https://www.cuisineathome.com/tips/freeze-cabbage-for-no-cook-cabbage-roll-prep/. Mine never were as good as the little old Polish ladies at the festivals. Omit the rice and take several large florets of cauliflower and pulse in a food processor until the cauliflower resembles rice.