* Percent Daily Values are based on a 2,000 calorie diet. Maple-Roasted Brussels Sprouts with Bacon and Pecan, https://www.cuisineathome.com/tips/freeze-cabbage-for-no-cook-cabbage-roll-prep/. As mentioned, we were a little uncertain ourselves. Add cabbage and toss to coat. 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. Serve, passing extra sauce at the table. If it is your first time making them, you may want to use toothpicks to hold each roll together until you get the hang of working w/ the cabbage. You can substitute ground chicken or turkey for this recipe, or combine it with beef or pork, if you like. So, we suggest assembling the basics and going from there. 2 Add onion, garlic and bouillon. You will see the outer leaves start to pull away from the head. Slide the knife down under the vein, keeping the blade level with the remaining surface of the cabbage leaf and slice it off completely. What ratio/types of meat? 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. Ingredients For halupki (slovak stuffed cabbage) 1 (4-pound) whole head of cabbage 1/2-cup raw rice 1/2-cup water 1 finely chopped medium onion 1 stick butter 1 1/2 lb. Preheat the oven to 350 degrees F (175 degrees C). Recipe exchange: Digging into the halupki mystery We dined a restaurant where these were served family-style. It may take several minutes of blanching/cooking before you start to see the leaves loosen from the head. Rinse rice and cook it in 1/2 cup water until water is absorbed. Add 1/4 teaspoon salt; bring to a boil over medium-high heat. https://www.cuisineathome.com/tips/freeze-cabbage-for-no-cook-cabbage-roll-prep/. Cover, bring to boil, reduce heat and simmer 7 to 8 minutes. Cabbage dhokla is a steamed snack made from chickpea flour and cabbage. We call them delicious! 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. Notify me of follow-up comments by email. In a bowl combine beef, pork, partially cooked rice, pepper, salt, eggs, cooked onion-bacon mixture, paprika, and celery salt. Pre-portion the meat mixture to help divide it up fairly evenly and make rolling the halupki more expedient. HALUPKI CASSEROLE 1/2 head cabbage 1 lb. , which are rolled cabbage leaves, are stuffed with deliciously flavored meat and rice and then baked in a rich tomato sauce. But, boy, oh boy, were we pleasantly surprised. Boil rice in a separate saucepot until half cooked. My grandmother taught me to make these and I always freeze the cabbage instead of blanching, this completely cuts the worry of any tough cabbage all you have to do is plan in advance enough to thaw your cabbage out all the way you still must trim the tough Center vein. Each portion of filling for this recipe is basically a log that fits into the palm of your hand. Lift the leaf out of the boiling water. I have another version here on A Coalcracker In The Kitchen that is more complex and yields a denser filling. Spread the sauce so that the all the rolls are covered. 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 If some are a little off (larger or smaller than the others), match them up with larger or smaller cabbage leaves. 1 teaspoon sea salt (to taste) 1 bunch fresh parsley, finely chopped 4 eggs 1 cup long grain rice (rinse and soak the rice for about one hour, cooking in the halupki will do the rest) 1 medium onion (finely chopped onion ) 12 - 1 teaspoon crushed red pepper flakes 1 teaspoon garlic powder (to taste) 14 cup ketchup (optional) 1 (14.5-ounce) can petite diced tomatoes, divided into 2 equal portions, 1 head cabbage, cored as much as possible, Core the head of the cabbage. Let leaves cool, then trim the thick rib on each leaf. 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. Cooking the cabbage for the individual leaves is, honestly, many cooks least favorite part but its not rocket science, it just takes some patience and planning. Thanks, My grandma is from Ukraine. ground flaxseed & 6 Tbs. Flip the right side of the leaf to the middle, then flip the left side. Slovak Stuffed Cabbage (Halupki) - Rob, what's for dinner - roast as much garlic as you would like in the potatoes. The cabbage should be fork tender when finished cooking. The Arena Media Brands, LLC and respective content providers to this website may receive compensation for some links to products and services on this website. 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 even pigs in a blanket or blind pigeons just to name a few. Content other than actual recipes on this site is copyrighted material. Place one portioned log of meat mixture on the cabbage leaf on the edge closest to you (the trimmed vein edge). You can optionally upload your own image along with a review, Super Tasty outside the box Dish that totally worth the effort, If youre looking to cook something a little outside the box, try this. Cover and bake for 2 to 2 1/2 hours. Heat oven to 350F. Remove the cabbage center left over from the boiling water, set aside to cool. Reserve 14.5 ounces of the cabbage cooking water. Place the halupki into the over the cabbage leaves, if you are using them. Cover with plastic wrap and refrigerate until ready to use. Measure the mixture with medium sized ice-cream scoop to make each halupki the same size. Place the leaves in a colander to cool. Mix well. Halupki (Cabbage Rolls) - A Coalcracker in the Kitchen 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. 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, Cook Along with A Coalcracker In The Kitchen Coal Region Bundookies, Old-fashioned Homemade Mincemeat for Pies and Tarts.
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