Halupki (Stuffed Cabbage) Recipe
Halupki, also known as stuffed cabbage, is a dish made of rice, beef, and pork encased in cabbage. It's drizzled with a sweet tomato sauce. Serve with mashed potatoes, if desired.
Hi, I'm Jillian the submitter of this recipe. I would like to correct a couple of things with this recipe: 1) Using a paring knife, remove the core of the cabbage then boil it (the leaves will come off easier that way) 2) In the list of ingredients after 1 (28 ounce) can tomato sauce it should read 12 oz. reserved cabbage water 3) Once you're done with step 9, then you take any leftover leaves, cut them up or (shred) and place into the bottom of a roasting pan and layer the stuffed cabbage rolls over top. I use large eggs and 90/10 lean ground beef when preparing these and sometimes sub fresh minced garlic for the garlic powder. (Also, 2/3 Tbsp. is 2 tsp. for the sugar) I've been making Halupki (stuffed cabbage) for years and my 98 year old Grandma has probably made thousands of these! She taught me how to make them and that's a memory I'll always treasure. We had such fun that day... Be sure to serve with mashed potatoes or sour cream and chive mashed potatoes for a twist. I hope you and your family enjoy t
This recipe was okay but probably the least flavorful I've ever had. Having grown up in a diverse family (Russian, Polish, Hungarian and German family members), I've had a LOT of "Galumpies" as I called them. Our Russian family added shredded carrot and sauerkraut to the meat mixture, along with onion and rice. This had crushed tomatoes seasoned with salt, pepper, garlic, brown sugar and a little lemon or vinegar. The German recipe was similar, only no sauerkraut and shredded carrot. The Polish family had a sweet/sour tomato sauce made by adding raisins (not a big fan). Our Hungarian family used paprika (1 tbs or so) along with sauteed onion to the meat, again no egg. They were placed on a bed of sauerkraut with Hungarian smoked sausage chunks or kielbasa tucked around. I tend to make the Hungarian version, without the smoked sausage but with a can of crushed tomatoes seasoned with salt, pepper, garlic, brown sugar, vinegar and paprika. I put the unused cabbage, chopped, around the rolls (seated on Bavarian-s
found meat to be a little dry and bland. second batch i added a bit of paprika and onion powder to coat the raw meat. also used campbells' condensed tomato soup. be careful how much cabbage water you mix with the tomato soup, if it gets too watery then you're basically boiling your stuffed cabbage in the oven, which will overcook the meat. i found the consistency of the tomato soup should be a little runnier than ketchup consistency.
I love this recipe for cabbage rolls but rarely make it due to the prep time. I have tried the "unstuffed" versions but they are not the same. This time, I boiled and prepared my cabbage leaves yesterday, drained on a towel and packed them into a storage container with a paper towel on top and placed in the refrigerator overnight. Cooked the rice and placed in the fridge. I wasn't sure the prepped cabbage leaves would be easy to roll today, but they were! All I had to do today was make the filling, roll and make the sauce.
I would suggest that you tell the cook to core the cabbage before you boil it. That makes it much easier to peel the leaves off the cabbage in boiling water.
I love these! I add a 28 oz can of diced tomatoes just to make sauce with chunks. I also use tomato sauce, have two 15 cans on hand, use one other incase the cabbage soaks up the juice. I like to serve juice on mashed potatoes. Very good!
I grew up next to an older Hungarian couple who loved to feed my sister and I . I have searched for something even close to my memory of her amazing cabbage rolls and unfortunately I'm still searching. I found this recipe to be incredibly bland
The basic recipe is what we always used. But... Everyone went crazy for Mom's "pigs in the blanket" (what we call this in W. Pennsylvania). The 2 secrets: We NEVER bake - we boil the cabbage rolls. For the sauce - add DICED ONION, and use KETCHUP. It makes a sweeter sauce! Mom learned to make this way 80 years ago as a small girl!