We omitted all salt, including the stock and tomatoes. The halupki making process is not an exact science. You can also roll the cabbage around in the pot or spoon hot water into the core; all these things will allow the cabbage leaves to start to loosen from the head. Place whole head in a large pot filled with boiling, salted water. Hi Tracy! Lift the leaf out of the boiling water. 6. Place one prepped cabbage leaf on a work surface, trimmed vein edge closest to you. Pour this over the halupki in the pot. Core the head of cabbage. Pour V-8 juice over all to fill pan until rolls are not quite covered. Thank you for paying attention to our recipe! Jams and Jellies Homemade Strawberry Jam Slow Cooker Pennsylvania Dutch Apple Butter Spiced Tomato Jam View More in Jams and Jellies. 2023 Just A Pinch Recipe Club, LLC. (Alternately, you can bring salted water to a boil and boil the cabbage head until the leaves are softened.). 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. Make individual balls out of the meat mixture and roll them up in cabbage leaves. It was a hit with crowd. Form oval type meatballs for each cabbage leaf. Cook over medium heat for approximately 30 minutes, or until browned/caramelized. Be sure to leave some of the sauce for serving the final dish. Place in a pre-heated 325F degree oven. 4 Let leaves cool, then trim the thick rib on each leaf. -- incorporate 2 - 3 inch lengths of kielbasa throughout. 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. In a large bowl, combine the remaining chopped onion, beef, rice, stock, paprika, cayenne, egg, pinch of salt and pepper. Were not kidding when we say these really are easy stuffed cabbage rolls. We were not sure if we would like them, but they were recommended, so we gave them a shot. 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. Put the cabbage in a pot, add a quarter of a teaspoon of salt and cover with water. Gently place the edge side down on top of the broken cabbage leaves. An 8 to 12 quart stock pot works well.) Place blanched cabbage leaf on a cookie sheet to cool. 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) We call them delicious! If some are a little off (larger or smaller than the others), match them up with larger or smaller cabbage leaves. cans tomatoes 2 8-oz. Enjoy. Price and stock may change after publish date, and we may make money off Place 2 tablespoons beef mixture in center of each cabbage leaf, fold sides inward, and then roll up. 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. Cover and boil slowly for about an hour or until cooked through and tender. 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. Remove from heat and let cool. Remove the firm vein of the cabbage leaf. Additional leaves may be removed for use in lining the pot for cooking the halupki and the remaining core will be shredded and placed on top of the halupki in the cooking pot. Use a large spoon to serve. You will probably have to stack them; just fit them in on top of one another with the edge side down. Place the cored head of cabbage in a steamer basket large enough to fit the head. these links. And they are really fun to put together, all in less than 1 hour! Reheat in the oven for 30 minutes, or until heated through and bubbly. Place a tablespoon of the meat mixture in the center of a cabbage leaf and roll. The left-over center can be chopped and layered in, too. 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 now share with you. Add in the other half of the petite diced tomatoes. 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. While cabbage simmers, heat oil in pan over med-high heat and saut onion and garlic 3-5 minutes until browned. Add the ground beef to the mixture in the bowl. You want the cabbage to still be intact once added to the boiling water. Use any torn or less than desirable leaves for lining the cooking pan to help prevent scorching. I use Uncle Ben's Ready Rice, which is done in 90 seconds in the microwave, to cut down on prep time. Welcome to Cook Along With A Coalcracker In The Kitchen. Sprinkle 1 tsp. Heat oven to 350F. Polish golumpki (golabki): stuffed cabbage rolls. Place the par-cooked rice you just measured into a medium size mixing bowl and spread it out to start to cool. The Halupkis, which are rolled cabbage leaves, are stuffed with deliciously flavored meat and rice and then baked in a rich tomato sauce. 1 generous cup par-boiled Basmati or long-grain white rice (after cooking). An iconic comfort food in the Anthracite Coal Region of Northeastern Pennsylvania, the dish features a mix of rice and ground beef rolled in individual cabbage leaves and baked in a sweet/tart tomato sauce. Place the chopped cabbage evenly over the top of the halupki and sauce in the pot. Anyway, again were thrilled you had such success with the recipe and thank you SO MUCH for letting us know and for the wonderful review! ALL RIGHTS RESERVED. 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. 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. Insert the knife where the vein starts to rise from the surface of the leaf. Be very careful lowering the cabbage into the boiling water. I fluff the rice around to help it cool faster, but that is not necessary if you prefer to skip that step. Remove from heat and carefully remove the plate. They are super tasty! No cooking of the meat is required before baking. I have also used an enamel-ware covered roaster. If some are a little off (larger or smaller than the others), match them up with larger or smaller cabbage leaves. Ive never made cabbage rolls but this was soooo easy and I had all ingredients except for the cabbage! Which European country will inspire your culinary journey tonight? If you are not practiced at removing the core from a whole cabbage head, take small pieces off at a time. Stay in touch! Boiling Pot Knife Mixing Bowl Grater Roaster or Large Casserole Dish Aluminum Foil Collander or strainer Pan (to cook 1/2 cup of rice) Ingredients 1 head Green Cabbage 2 large Onion 4 cloves Minced or Grated Garlic 1 can Campbell's Tomato Soup (or equivalent) 1 cup Water 1/2 cup White Rice (OPTIONAL) Sprinkle a little paprika on top of the sauce. In a medium size mixing bowl, stir together the condensed tomato soup, brown sugar, Worcestershire sauce, and black pepper. Discovery, Inc. or its subsidiaries and affiliates. As mentioned, we were a little uncertain ourselves. *** SHARING/REPUBLISHING *** Shes trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Serve hot with tomato sauce or green chutney. Take a spoonful of the meat mixture and place in the center of a cabbage leaf, folding the sides of the leaf over until you have a roll. All rights Reserved. Using the small cabbage leaves you prepped earlier, line the cooking pot with 5 or 6 of them. Fold in the sides of the leaf and roll from the stem end to the outer edge. 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! It's a traditional comfort food dish that is cooked slowly on the stovetop and goes well with rye bread and butter. Oven halupki rolls instructions: Heat the oven to 375. Either way is perfectly acceptable. I tear all my leaves off before mixing my meats to get a little assembly line ready. Mix together with your hands. Cover and bake for 2 to 2 1/2 hours. Add mushrooms and cook another 2 minutes. Work slowly to minimize knife slippage and maintain good control of your knife. Better to have more water than needed rather than less. Place cabbage in a stockpot; pour over enough water to cover. Bring a large pot of water to boil. 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. In a bowl combine beef, pork, partially cooked rice, pepper, salt, eggs, cooked onion-bacon mixture, paprika, and celery salt. Transfer rolls, seam side down, to a 9" x 13" baking dish. In a 5-quart dutch oven, put some leaves of cabbage on bottom of pan. Combine the ground beef and pork, rice, scallions, parsley, egg, garlic powder and seasoning in a large 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. Although I try to embrace the local moniker for foods wherever I am, I just cannot call cabbage rolls anything other than halupki; its true that you can take the girl out of Schuylkill County, but you cannot take Schuylkill County out of the girl. Roll away from you to encase the meat. Place halupkis in roasting pan, making 2 layers. Place in large pot of boiling water. Using a wooden spoon or your hands (my preferred method), thoroughly blend the meat with the rice mixture. Roll the leaf into a small tube. Meanwhile, bring pot of salted water to boil in a pot large enough to have water completely cover the cabbage. Using a sharp paring knife, start coring the cabbage. 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). Continue layering. A Polish woman once taught me to freeze my cabbage ahead of time to cut out the blanching step. So, how to cook Authentic Halupki Recipe? Best, Kris & Wesley, Your email address will not be published. The point is to have enough water so your rice does not stick while par-cooking. Place the Halupki rolls side by side in layers in the pan. Once the par-cooked rice has cooled some, add the egg, ketchup, Worcestershire sauce, garlic powder, onion powder, seasoned salt, and black pepper to the rice and stir together. . CAREFULLY lower the cored head of cabbage into the hot water. This can be done hours in advance. And, enjoy! Place about 1/2 cup of meat on each cabbage leaf. Take the leaves from the head (carefully) Mix the meat, salt and pepper, egg, parsley, garlic, onion and rice together. 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 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. Using a sharp paring knife, core the cabbage. This recipe for Slovak stuffed cabbage, also known as holubky or halupki, is made with ground beef and pork, sauerkraut, paprika, and tomato sauce. Each portion of filling for this recipe is basically a log that fits into the palm of your hand. 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.). chopped onion or onion powder to taste 1/3 c. uncooked rice 2 cans tomato soup 2 cans water 1 tbsp. Some of this will be added to the halupki sauce in a future step! Add 1 cup of water or reserved water from steaming the cabbage. Taking the remaining interior of the head of cabbage left over from blanching, shred or chop the piece using a sharp knife. Do not add the beef yet. The sauce is amazing! Cook Along With A Coalcracker In The Kitchen - Halupki (Stuffed Cabbage Rolls) View More in Eastern European. 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. Have you ever cooked a recipe that would be chosen over sex? Cover and cook 3 minutes, or until softened enough to pull off individual leaves. Bring in both outside edges, one at a time, to tightly fold over the initial roll. Price and stock may change after publish date, and we may make money off Watch carefully so stuffed cabbages don't burn. Top with all the crushed tomatoes, remaining sauerkraut and tomato sauce, and a few of the reserved whole cabbage leaves. Second to none, the best stuffed cabbage ever! There are countless variations on this traditional cabbage roll recipe. Halu-what now I hear you say? NOTE: You can skip the step of weighing the rolls down if you prefer. 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. Place the cabbage rolls on top of the chopped cabbage with sauerkraut and top with all the crushed tomatoes, remaining sauerkraut, tomato sauce, and a few of the reserved whole cabbage leaves. Discard this vein piece. After cabbage cooks, allow it to cool a bit so you can handle. In the meantime, make a batch of these Pennsylvania Dutch Stuffed Cabbage Rollsyoull be so glad that you did! So, we suggest assembling the basics and going from there. Reserve 14.5 ounces of the cabbage cooking water. I add ground black pepper in between. These are the best! Completely roll up the halupki ending seam down (the seam being the end of the cabbage leaf). You will need 1/2 cup uncooked rice to start. ground flaxseed & 6 Tbs. What ratio/types of meat? Place on a tray. Even rolling techniques are a matter of personal preference! Oh, what a treat! These Pennsylvania Dutch Stuffed Cabbage Rolls have become a staple in our home, especially when the weather turns chilly. Never heard of that, but, hey, always to hear what works for other cooks! Lazy Cook's Golumpki (Stuffed Cabbage), Halupki Casserole (Stuffed Cabbage Casserole). We like to ladle about a 1/2 cup of sauce on each plate, and then topping it with a couple cabbage rolls. Don't overmix or the meat will become tough. Place the lid on the pot or tightly cover your baking dish with foil. Add the onion to the skillet and cook until lightly browned. Place the chopped cabbage over the top of the halupki and sauce in the pot. Bethanys recipes will inspire you to add new colors and flavors to your everyday meals. , also known as Holubky (Stuffed Cabbage Rolls), is a dish from the Slovak region of Eastern Europe. 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. 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. My home town area of the Anthracite Region of Northeast Pennsylvania Schuylkill County usually identifies them as halupki, sometimes golumpki. . Spread the sauce so that the all the rolls are covered. Mix well. Once it comes to a boil, turn the heat down so the rice is at a low simmer and cook 7 to 8 minutes. This authentic Haluski recipe features the traditional combination of pan fried cabbage leaves, pasta noodles, and white onion all deliciously caramelized in plenty of butter 4.60 from 32 votes Print Pin Rate Course: Dinner, Main Course, Pasta Cuisine: American, Polish, Slovak Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes 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 Add water to cover rice to about 1 1/2 inches above the level of the rice. Grate with either a cheese greater, or in a food processor and press grated mixture into a strainer to get rid of excess moisture. 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. Add about 2 TBS of paprika & garlic powder & mix. In a bowl combine beef, pork, partially cooked rice, pepper, salt, eggs, cooked onion-bacon mixture, paprika, and celery salt. Line the bottom of a roasting pan (not aluminum) with cabbage leaves that are too dark or to small to use for rolling. (-) Information is not currently available for this nutrient. Take the two cans of tomato sauce and gently pour over all the wrapped cabbage rolls. Rinsing rice Run cold water over the rice in the strainer until the water runs clear or almost clear. By the way, did you know Brussels sprouts are actually tiny cabbages? Be sure to cook the rice first before adding to the filling. NOTE: At this time get your water on to start to heat for blanching the cabbage. Steaming the cabbage is fun and easy, and the filling cooks when it bakes. It will finish cooking as the halupki cook. Cabbage rolls freeze well before or after cooking, and can be made in a slow cooker (see your manufacturer's instructions). Cut any leftover cabbage leaves into pieces and place in the bottom of a roasting pan. In a small bowl, mix 1 can of tomato soup with 1 can of beef broth or water. You may have doubts about trying out stuffed cabbage rolls. YUMMMY!!!! 1 1/2 lb. With a touch of sweetness in the sauce, countering perfectly against the beef filling and cabbage leaves, this filling dish is perfect for feeding a hungry family on a chilly evening. In a skillet, add ground meats, onions, shortening, salt and pepper, and fry slowly for about 15 minutes. Keep water boiling. 2023 Warner Bros. Simply bring a pot of salted water to a boil and carefully lower the cabbage and cook for a couple of minutes. Repeat until you have at least 12 to 14 nice sized leaves for rolling. Allow all to cool enough to safely handle. In a mixing bowl, combine the meat, onion, rice, egg, garlic powder, 1/2 cup (4 ounces) of tomato sauce, salt, and pepper. In a large Dutch oven, place some of the less desirable cabbage leaves you reserved in a layer on the bottom. Now add the eggs & mix well. 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. Until I learned their secrets & how to make them the REAL way. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. They evoke fond memories of family dinners and holiday celebrations; our grandmother or the church ladies in the kitchen, boiling cabbage, stuffing and rolling the leaves electric roasters or baking pans filled to almost over-flowing with deliciousness. We are so glad you tried it and you liked it so much! I also tuck in any of the cabbage leaves that have torn or are not good for rolling in between the layers. saurkraut drained ( reserve liquid), (14-ounce) can tomato sauce 1 (14-ounce) can crushed tomatoes. That version also includes layering the halupki with sauerkraut and bacon, as well as sauteing onions and using both beef and pork in the meat filling. Try to keep the rolled cabbage tightly tucked in against the meat log. COPYRIGHT 2021 KRIS LONGWELL. Imagine my surprise when the person in front of me in line at a local ethnic food fest ordered a pig in a blanket then turned toward me holding a luscious-looking halupki on a plate! Needless to say, they became an instant favorite and we have been enjoying them ever since that wonderful trip. I dont think I let it thaw long enough, so the leaves split too easily. Remember, it's all in your attitude. Trim around the core of the cabbage, peel off any loose leaves and place into boiling water. Cabbage dhokla is a steamed snack made from chickpea flour and cabbage. The sauce can be made up to 2 days in advance before baking the dish. 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. 2 Tbs. Actually, they are delicious any time of the year! -- 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). Gently press your fingers into the mixture and turn the mixture in the bowl until well blended. sugar 2 tbsp. Once the par-cooked rice has cooled somewhat, add the egg, ketchup, Worcestershire sauce, garlic powder, onion powder, seasoned salt, and black pepper to the rice. This process removes the excess starch from the rice. Chop the bacon into small pieces and add back to the pan. Serve, passing extra sauce at the table. Pour over cabbage. Continue until all leaves are soft and can be removed easily. garlic powder 1 large egg 1 lb. Place about 1/2 cup of meat on each cabbage leaf. Reserve 1 1/2 cups of cabbage cooking water. This step is not one to involve the kids in! If there is a large, thick portion of the leaf from the core, simply trim it away. Bake at 350 for one hour then reduce heat to 250 for three more hours. Stir in rice. - add 6-10 bay leaves, depending on the amount. 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. salt, 1 tsp. As the cabbage leaves soften, you can gently work each individual leaf away from the head with a pair of. Bethany is very passionate about maintaining a healthy lifestyle and clean diet. Add the juice from the sauerkraut, about 1/3 cup of tomato sauce, onions (I saute my onions in about 2 tsps of shortening until they are nice & brown), and rice. Every family has their own twist on this traditional dish. I have another version here on A Coalcracker In The Kitchen that is more complex and yields a denser filling. I always serve with mashed potatoes. Once boiling, reduce the heat, cover the pot with a lid to keep it simmering and ready to receive the head of cabbage. Bring a large pot of salted water to a boil over high heat. 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. Combine sauce ingredients and place 2 cupx over chopped cabbage in roasting pan. All rights reserved. The rice will get drained of any excess water before use in the filling. Ready to make an amazing authentic farm-to-table dish? 2023 The Arena Media Brands, LLC and respective content providers on this website. All rights Reserved. All rights reserved. Transfer leaves to a baking sheet and continue until you have 15 to 20 leaves. Hotly contested among cooks are several factors: should you use cooked rice or un-cooked in the filling mixture? As an adult, I now enjoy making these recipes and sharing them with my family in the hopes that they continue passing them on to their children. 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. 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. Success depends on the size and condition of the cabbage you use. Apologies for the couple fuzzy photos; trying to juggle the camera in one hand at times did not go as planned. My grandmother made the best stuffed cabbage rolls (also known as krautnagels). - Top the bacon with a good layer of left-over cabbage leaves -- the ones too small to roll or ripped leaves. DO THIS CAREFULLY! Ingredients: one head of cabbage, 2 tbsp of oil or lard, 1 onion, 3 tsp flour, 1 small container of sour cream, paprika Filling: 0.5lb ground beef, 1tsp oil, rice (half a cup to a cup), water (twice as much as rice), 1 small onion, 1 egg, black pepper, one clove of garlic Prep Time: 40 minutes Make the filling and prepare the leaves Instructions. Gently press your fingers into the mixture and turn the mixture in the bowl until well blended. This process removes the excess starch from the rice. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. vinegar Salt & pepper to taste Chop cabbage and place in bottom of 9 x 12 inch pan. The Halupkis, which are rolled cabbage leaves, are stuffed with deliciously flavored meat and rice and then baked in a rich tomato sauce. I often skip weighing them down. Add a single layer of the cabbage rolls to the pot, keeping the seam side down. 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. You will have something that looks like an envelope. 3 Add the cabbage. Repeat the rolling steps until you have wrapped the remaining portions of meat mixture. To me, pigs in a blanket always meant some sort of hot dog/sausage rolled in a pastry.dough then baked. Rinse rice and cook it in 1/2 cup water until water is absorbed.