Ingredients:
2 heads of cabbage 
2 lbs ground beef (or veal/beef)
3 cups cooked rice 
1 egg 
1 tsp garlic 
1 tbsp parsley
2 slices diced onion 
1 -15 oz. can tomato sauce 
1-28 oz. can crushed tomatoes
1/4 cup tomato sauce (in meat)
Salt & Pepper to taste


Directions:
Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.  
Cut off the rough part on the end of the cabbage leaf with a sharp knife.  
Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won't burn.
Pour crushed tomatoes over Halupkys.  
Cover and bake approximately 75 minutes at 375º. 
Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour.  
Serve with tomato sauce. 

13 comments:

  1. Sounds like a very good recipie compared to some I be tried

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  2. It's a typo, it'd supposed to say Haluski... It's cabbage and noodles

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  3. Used Google
    "Halupki, also known as stuffed cabbage on the Russian/Ukranian side of my family, is a dish made of rice, beef, and pork encased in cabbage drizzled with a thin, sweet tomato sauce. My grandma Eugenia is 98 and she taught me how to make this comfort food classic. Every family has their own twist on this traditional dish. I hope you enjoy these with mashed potatoes just as we always do in my family!"

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  4. I follow you on Facebook.. Really would like Pin your recipes to Pinterest but I can't ever find a pin button. Are you on Pinterest??

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  5. I am Polish and my mother always made golumpki - stuffed cabbage. Most recipes are similar, but I notice that they all use cooked rice to mix with the meat. We always did (and still do) use raw rice. By the time the meat and cabbage are done, so is the rice. I think it helps the meat stay together without making it too glue-y.

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  6. I agree about using raw rice instead and also I was taught to use tomato juice instead of sauce.Thats the Hungarian way of making it.

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  7. I am from South Louisiana. We make these every New Years Eve. Learned the recipe from my Hungarian friend when I was very young! A few years ago, I started freezing the cabbage well in advance of needing it. The day before I am ready to stuff the cabbage, I take it from the freezer to thaw. The leaves are wilted, they peel off well, wrap easily, and I don't end up with burned hands/fingers from trying to boil the cabbage heads! I've also started using a mix of V-8 juice and Campbells tomato soup as my gravy. After dishing up our plates, we cover this delicious dish with a big dollop of sour cream! When cooking this for our New Years celebration, we use about fifty pounds of ground beef and ground pork...we start getting calls weeks ahead of the holiday, our friends and family want to make sure they are counted in on our "cabbage roll" dinner!

    ReplyDelete
  8. I am from South Louisiana. We make these every New Years Eve. Learned the recipe from my Hungarian friend when I was very young! A few years ago, I started freezing the cabbage well in advance of needing it. The day before I am ready to stuff the cabbage, I take it from the freezer to thaw. The leaves are wilted, they peel off well, wrap easily, and I don't end up with burned hands/fingers from trying to boil the cabbage heads! I've also started using a mix of V-8 juice and Campbells tomato soup as my gravy. After dishing up our plates, we cover this delicious dish with a big dollop of sour cream! When cooking this for our New Years celebration, we use about fifty pounds of ground beef and ground pork...we start getting calls weeks ahead of the holiday, our friends and family want to make sure they are counted in on our "cabbage roll" dinner!

    ReplyDelete

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