I cannot stress enough that this is a step during which you need to take your time and concentrate. 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. It still has a wonderful, sweet flavor that compliments the cabbage and filling. Put the cabbage in a pot, add a quarter of a teaspoon of salt and cover with water. DO NOT publish, or reproduce this original content anywhere, in any manner, without express written permission. Meat and rice filling encased in cabbage leaves then cooked in sauce until tender. Place in large pot of boiling water. Let leaves cool, then trim the thick rib on each leaf. I always serve with mashed potatoes. Halupki (Cabbage Rolls) - A Coalcracker in the Kitchen salt, 1 tsp. cans tomatoes 2 8-oz. Content other than actual recipes on this site is copyrighted material. Melt butter in skillet. Shes trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Whisk together the tomato soup, water, salt and pepper. Oh My Halupki! (Grandma-Style Stuffed Cabbage) In the meantime, make a batch of these Pennsylvania Dutch Stuffed Cabbage Rollsyoull be so glad that you did! *** SHARING/REPUBLISHING *** It will finish cooking as the halupki cook. 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. Once boiling, reduce the heat, cover the pot with a lid to keep it simmering and ready to receive the head of cabbage. Question: Can you make this ahead of time? - layer with thickly sliced onion and chopped garlic. 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pepper 1 (28 ounce) can tomato sauce Polish Golumpki (Golabki): Stuffed Cabbage Roll Recipe Your email address will not be published. As you removed the cabbage leaves from the cooking cabbage, place them on a couple large baking sheets until ready to use. - 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. Your recipe is delicious too. This can be dangerous and something I learned a long time ago to try to avoid. Remove the center core of each head of cabbage. POST UPDATE: The recipe was originally published October 2016, but was updated with improved tweaks to the recipe and tips, new photography, and a fabulous new video in February 2020! You will have something that looks like an envelope. The cabbage should be fork tender when finished cooking. Or make a larger batch and use leftovers for fried rice or rice pudding. Cover and cook three minutes or until softened enough to pull off individual leaves. Remove the thick centre from the bottom of each cabbage leaf. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. 2023 Warner Bros. Completely roll up the halupki ending seam down (the seam being the end of the cabbage leaf). Cabbage has many health benefits: It is rich in dietary fiber, folates, proteins, and vitamins. FROM PENNSYLVANIA 1 lg cabbage head, chopped 2 lg sweet onion or yellow onion, chopped 2 crushed garlic cloves, chopped bacon grease about 6-8 slices of bacon 1 stick sweet salted butter (add more as needed - 1/2 stick) 12 oz wide egg noodle salt and pepper Remove first layer of cabbage only and cut around core, leaving core out of recipe. before freezing, not after. Remove any damaged leaves or leaves with any dark areas from the outside of an approximately three (3) pound head of green cabbage. 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. Mix well by hand. Cover and cook for 6-8 minutes, stirring often, until cabbage wilts. Even rolling techniques are a matter of personal preference! Place the meat in the cabbage leaf, and then gently roll up & tuck underneath, as needed. Halupki (Slovak stuffed cabbage) | Just A Pinch Recipes -- stack on cookie sheet as they come out of the water - they will continue to soften. Bethany is very passionate about maintaining a healthy lifestyle and clean diet. -- 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). There were 14 leaves that were suitable for using for the rolls and several smaller ones blanched from the head of cabbage that were used to line the cooking pot. 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. Check out our amazing Maple-Roasted Brussels Sprouts with Bacon and Pecans! Grandma Q's Authentic Halushki from Pennsylvania - Recipe - Cooks.com Add a couple of tablespoons of the mixture along the middle of the cabbage leaf, lengthwise. 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. Success depends on the size and condition of the cabbage you use. Were not kidding when we say these really are easy stuffed cabbage rolls. Serve, passing extra sauce at the table. And, of course, what they are called is even debatable which I already covered earlier. *** NOTE *** This tutorial is geared to cooks who are making halupki for the first time. You can substitute ground chicken or turkey for this recipe, or combine it with beef or pork, if you like. Serve with pan juices and a drizzle of sour cream, if desired, and mashed potatoes and crusty bread. And how did I hear about them? This is a great way to buy cabbage when its on sale or when you have your garden just throw them in the freezer and its ready to go whenever you want cabbage rolls. 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. pepper, 1/2 tsp. Place cabbage in a stockpot; pour over enough water to cover. I use Uncle Ben's Ready Rice, which is done in 90 seconds in the microwave, to cut down on prep time. As the cabbage leaves loosen, pull them using tongs from the water and place them on a baking sheet or rimmed pan to cool Continue and repeat until you have most of the leaves removed or they become too small to use. You will see the outer leaves start to pull away from the head. Bring the water back to a rapid simmer or low boil and blanch the head of cabbage. Sprinkle a little paprika on top of the sauce. Using a dry measure measuring cup, measure out one (1) generous cup of the drained par-cooked rice. I always trim off the thick vein of the blanched cabbage leaf to make rolling easier; you can trim the vein flat with a sharp knife, or if the leaf is large enough, cut it off/out completely. Steam the cabbage head until the outer leaves are easy to remove. We love to make a slightly sweet and slightly tart tomato-based sauce to complement the stuffed cabbage rolls. Cook Along With A Coalcracker In The Kitchen - Halupki (Stuffed Cabbage Remove core from cabbage. Remove leaves until about 1/3 of the interior of the head of cabbage remains and the leaves are getting small and harder to peel away. Continue to prep 12 to 14 of the largest leaves you removed from the cabbage for rolling the halupki. 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. Cover with plastic wrap and refrigerate until ready to use. Whether you make them during Christmas or throughout the year, you are sure to love these delicious stuffed cabbage rolls from the kitchen of my grandmother. Cabbage, noodles, butter, onions, salt, pepper. 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. Baste stuffed cabbage rolls every hour. Spread the sauce so that the all the rolls are covered. The sauce can be made up to 2 days in advance before baking the dish. 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. Place the rinsed rice in a small sauce pan that has a tight-fitting lid. Bring in both outside edges, one at a time, to tightly fold over the initial roll. The Halupkis, which are rolled cabbage leaves, are stuffed with deliciously flavored meat and rice and then baked in a rich tomato sauce. ALL RIGHTS RESERVED. Place the par-cooked rice you just measured into a medium size mixing bowl and spread it out to start to cool. Be very careful lowering the cabbage into the boiling water. Reduce heat to medium-low and cook, partially covered, until reduced, about 15 minutes. All rights reserved. Reduce heat, cover, and allow to remain at a simmer. This is trimmed down with a sharp paring knife. These Pennsylvania Dutch Stuffed Cabbage Rolls have become a staple in our home, especially when the weather turns chilly. . Easy to follow recipe and how to prepare the head of cabbage to make a delicious meal. Drain the par-cooked rice in a fine mesh strainer. NOTE: You can skip the step of weighing the rolls down if you prefer. Rinse rice and cook it in 1/2 cup water until water is absorbed. Transfer leaves to a baking sheet and continue until you have 15 to 20 leaves. We truly appreciate that!! Required fields are marked *. Halu-what now I hear you say? 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. 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. You will need about 16 -18 leaves. Remember, it's all in your attitude. I tear all my leaves off before mixing my meats to get a little assembly line ready. 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. Be sure to leave some of the sauce for serving the final dish. - mix together your meat, drained rice, chopped onion, garlic powder, parsley, salt, black pepper, red pepper flakes, and egg. 1 generous cup par-boiled Basmati or long-grain white rice (after cooking). Ive never made cabbage rolls but this was soooo easy and I had all ingredients except for the cabbage! Place in a pre-heated 325F degree oven. The angle of the paring knife you see in the picture is what you need to use when coring the cabbage. You will be tearing off the leaves to use as the base for this dish. Measure the mixture with medium sized ice-cream scoop to make each . There are countless variations on this traditional cabbage roll recipe. Using a spoon, mix the ingredients in the bowl together until well blended. All rights Reserved. Ingredients 1 (4-pound) head cabbage 1/2 cup raw white rice 1/2 cup water 1 medium onion, finely chopped 2 ounces ( 4 tablespoons) unsalted butter 1 1/2 pounds ground beef chuck 1/2 pound lean ground pork 1 large egg 1 clove garlic, minced 1 teaspoon sweet or hot paprika 1 pound canned sauerkraut, drained, juices reserved, and optionally rinsed Cover the Dutch oven and bring it to boil on the stove top. I measure the water using my thumb: I add enough water so that the level of water comes up to the top of my knuckle when the tip of my thumb is touching the rice. Coal Region Recipes - Halupkies Needless to say, they became an instant favorite and we have been enjoying them ever since that wonderful trip. Submerge the whole cabbage, cored end up, in the pot of boiling water. Cut any leftover cabbage leaves into pieces and place in the bottom of a roasting pan. Add tomato paste and cook, stirring, until lightly caramelized further, about 2 minutes. Now add the eggs & mix well. Use a large spoon to serve. Use all or some of it, your choice. Pre-portion the meat mixture to help divide it up fairly evenly and make rolling the halupki more expedient. 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 - rinse and drain potatoes, cover with water and lightly boil until soft. Slide the knife down under the vein, keeping the blade level with the remaining surface of the cabbage leaf and slice it off completely. In a large Dutch oven, place some of the less desirable cabbage leaves you reserved in a layer on the bottom. Place on a tray. Enjoy with mashed potatoes just as we always do in my family! If youre looking to cook something a little outside the box, try this Halupki recipe and you wont be disappointed!