2 Add onion, garlic and bouillon. Content other than actual recipes on this site is copyrighted material. DO NOT publish, or reproduce this original content anywhere, in any manner, without express written permission. 1 stick (1/4 pound) butter (or as needed) Halushki (Dumplings) 1 egg 1 cup all-purpose flour 2 Tablespoons water pinch of salt Directions Slice the onions and cut up the cabbage in the same fashion. After cabbage cooks, allow it to cool a bit so you can handle. NOTE: At this time get your water on to start to heat for blanching the cabbage. They are super tasty! Halupki (Cabbage Rolls) | Just A Pinch Recipes If you are not practiced at removing the core from a whole cabbage head, take small pieces off at a time. 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. I had to ask how to make them! We like to ladle about a 1/2 cup of sauce on each plate, and then topping it with a couple cabbage rolls. Powered by American Hometown Media, Inc. Serve hot with tomato sauce or green chutney. My husband is a big fan of the additional cabbage, so in my Coalcracker Kitchen, I use every piece. Were not kidding when we say these really are easy stuffed cabbage rolls. Halupkis: Stuffed Cabbage Recipe | Food Network It is not a race and no ones judging! 2023 Just A Pinch Recipe Club, LLC. Wash rice, drain, add to meat and mix well. Cabbage rolls freeze well before or after cooking, and can be made in a slow cooker (see your manufacturer's instructions). They do not have to be perfectly portioned. Add tomato paste and cook, stirring, until lightly caramelized further, about 2 minutes. Cut any leftover cabbage leaves into pieces and place in the bottom of a roasting pan. Content other than actual recipes on this site is copyrighted material. salt, 1 tsp. What ratio/types of meat? DO NOT publish, or reproduce this original content anywhere, in any manner, without express written permission. Each layer of rolls gets some sauce and a layer of sauerkraut on top of it, so split up your sauce and kraut accordingly. Remove any damaged leaves or leaves with any dark areas from the outside of an approximately three (3) pound head of green cabbage. We dined a restaurant where these were served family-style. Do not add the beef yet. Combine the tomato sauce, cabbage water, vinegar, and sugar together in a bowl. Halupki (stuffed cabbage rolls) Recipe - Food.com We omitted all salt, including the stock and tomatoes. We are so glad you enjoyed the cabbage rolls! Fold in both outside edges to tightly close over the initial roll. Remove the center core of each head of cabbage. Halupki Recipe. Polish Stuffed Cabbage - Savoring The Good Bring the water back to a rapid simmer or low boil and blanch the head of cabbage. Hotly contested among cooks are several factors: should you use cooked rice or un-cooked in the filling mixture? Taking the remaining interior of the head of cabbage left over from blanching, shred or chop it up using a sharp knife. (Alternately, you can bring salted water to a boil and boil the cabbage head until the leaves are softened.). Cook Along With A Coalcracker In The Kitchen - Halupki (Stuffed Cabbage 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. Place cabbage in a stockpot; pour over enough water to cover. Jams and Jellies Homemade Strawberry Jam Slow Cooker Pennsylvania Dutch Apple Butter Spiced Tomato Jam View More in Jams and Jellies. In the bottom of a large pot, place any broken cabbage leaves that you may have. Set the leaves aside while you shape the meat filling. The sauce can be made up to 2 days in advance before baking the dish. 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. Using a spoon, mix the ingredients in the bowl together until well blended. Melt butter in skillet. 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. Extra leaves can be used to line the cooking pan, extra meat filling can be formed into meatballs, placed in the pot, and cooked along with the halupki, if desired or you can simply discard any excess. Grandma's Cabbage Rolls (Halupki) - Meatloaf and Melodrama Rinse rice and cook it in 1/2 cup water until water is absorbed. - Top the bacon with a good layer of left-over cabbage leaves -- the ones too small to roll or ripped leaves. When choosing cabbage, pick a head that feels heavy for its size. Bethanys recipes will inspire you to add new colors and flavors to your everyday meals. A Coalcracker in the Kitchen - Coal Region Comfort Foods This is such a quintessential farm-to-table recipe. For the purpose of demonstrating this recipe, I have used a cabbage weighing about three pounds. (If you prefer, reserve about 1/2 cup to add over golumpkis when they're served.) Bake for 2 to 3 hours or until the cabbage is tender. Cover, bring to boil, reduce heat and simmer 7 to 8 minutes. 1 whole green cabbage, about 3 1/2 to 4 pounds, The remaining 2 ounces of tomato sauce leftover from making the filling, OPTIONAL: 4 strips good smoked bacon, un-cooked, 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. Try making this appetizing cabbage and mung bean curry! Reserve 14.5 ounces of the cabbage cooking water. Straight out of Amish country! Top with crushed tomatoes & cook in crockpot for about 10 hours. 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) And when you do, be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon! Lesson: blanch the leaves! Remove large outer leaves from cabbage and set aside. Some people roll the halupki like an eggroll. A Polish woman once taught me to freeze my cabbage ahead of time to cut out the blanching step. Leftovers freeze well if you have any! Season with salt and pepper. A Polish favorite, meat and rice filling in cabbage with tomato sauce Ingredients Scale 2/3 c. white rice 2 heads green cabbage 2 eggs, beaten 1 1/2 lb. 2 large cabbage heads, coarse outer leaves removed, 1 can chopped tomatoes with chiles, optional, Crumbl Launches Cookie Journal For Fans to Rate and Review Every Flavor Thats Ever Existed. Bring a large pot of water to boil. 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 Mix tomato soup, sugar, vinegar, and water together. Repeat with remaining large cabbage leaves and filling. Cover and cook three minutes or until softened enough to pull off individual leaves. Ingredients 1 whole green cabbage, about 3 1/2 to 4 pounds Boiling salted water 1 medium onion, very finely diced Finish your top layer with some sauce, sauerkraut and, if desired, the four strips of un-cooked bacon across the top. In a large bowl, place the ground beef, pork, chopped onions, uncooked rice, salt, paprika, garlic, pepper, and 1/2 of the petite diced tomatoes. All rights Reserved. Completely roll up the halupki ending seam down (the seam being the end of the cabbage leaf). Overlap with the bottom of the leaf; fold in side edges and roll up. And they are really fun to put together, all in less than 1 hour! Halupki Casserole - Recipe - Cooks.com DO NOT discard the cabbage blanching water, some will be used later in the sauce; set it aside in the pot. Halupki (Cabbage Rolls) Recipe by Lori Fogg, A Coalcracker In The Kitchen Course: Recipes Cuisine: astern uropean, Coal egion Difficulty: Intermediate Meat and rice filling encased in cabbage leaves then cooked in sauce until tender. ground beef 1 c. chopped onion 1 t. salt 1/4 t. pepper 8 slices bacon, cut in 1-inch pieces 2 16-oz. As kids, we called this dish "pigs in a blanket," and it was a favorite that my Grandmom often made. Amount is based on available nutrient data. The food was legendary, & above all else, I looked forward to halupki -- cabbage rolls. You may need to adjust your time and it can vary depending on the cabbage used each time. On SOCIAL MEDIA, share LINKS ONLY, do not copy and paste. Bring a large pot of salted water to a boil over high heat. Needless to say, they became an instant favorite and we have been enjoying them ever since that wonderful trip. Reduce heat, cover, and allow to remain at a simmer. - roast as much garlic as you would like in the potatoes. Add 1/2 to the bottom of a 913 pan and set aside. Remember: you are less likely to cut yourself with a sharp knife than a dull one because you need less force with a sharp knife and you have more control. Do not stir; everything will blend well while cooking. Cook Along With A Coalcracker In The Kitchen - Halupki (Stuffed Cabbage Rolls) View More in Eastern European. Although the dish is best served fresh, you can freeze up to 2 months before baking. To me, pigs in a blanket always meant some sort of hot dog/sausage rolled in a pastry.dough then baked. Holding one of the full leaves in one hand and using a large spoon, place a spoonful of the mixture near the stem end of the leaf. If youre looking to cook something a little outside the box, try this Halupki recipe and you wont be disappointed! All rights reserved. Or make a larger batch and use leftovers for fried rice or rice pudding. 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. Combine tomato sauce, reserved cabbage water, white vinegar, and white sugar in a bowl; pour mixture over cabbage rolls. Seems every cooks recipe is a little different than every other and I mean every cooks! Try to keep the rolled cabbage tightly tucked in against the meat log. You may have doubts about trying out stuffed cabbage rolls. COPYRIGHT 2021 KRIS LONGWELL. 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. The remaining inner portion of the cabbage head will be shredded and layered on top of the halupki when cooking. In a medium size mixing bowl, stir together the condensed tomato soup, brown sugar, Worcestershire sauce, and black pepper. Place 2 tablespoons beef mixture in center of each cabbage leaf, fold sides inward, and then roll up. Pour over cabbage. Cut out the tough, thick center ribs of any large cabbage leaves with a sharp knife. Then, pour the sauce mixture over the cabbage rolls. Either way is perfectly acceptable. Mountain parties are a weekly necessity. Even rolling techniques are a matter of personal preference! Use a pair of tongs (and possibly kitchen shears) to pull the leaves free, one after another. It still takes time to freeze and thaw, so blanching is best if you havent planned ahead by a couple days. 1 1/2 lb. Place 1/2 cup long grain white or Basmati rice (my preference) in a fine mesh strainer. 2 Tbs. * Percent Daily Values are based on a 2,000 calorie diet. Using the small cabbage leaves you prepped earlier, line the cooking pot with 5 or 6 of them. After baking, there will quite a bit of liquid in the dish. Place one portioned log of meat mixture on the cabbage leaf on the edge closest to you (the trimmed vein edge). Take the leaves from the head (carefully) Mix the meat, salt and pepper, egg, parsley, garlic, onion and rice together. I often skip weighing them down. 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). Whatever method you choose, use caution you are working around hot or boiling water! Sure, you can make this ahead of time. Trim around the core of the cabbage, peel off any loose leaves and place into boiling water. Required fields are marked *. Theres an amazing street food market in my local town on weekends and they were served at a special stall with Eastern European delicacies. these links. 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. If rolled properly, there should be no need to use toothpicks to hold the rolls together; something your diners will thank you for. Reserve one cup of the water and drain the rest. -- remove outer leaves as they become blanched -- do not over-cook. Using a sharp paring knife, core the cabbage. My grandmother made the best stuffed cabbage rolls (also known as krautnagels). Use the extra boiling water to cover the entire head if necessary, pouring directly into the cored out end. Second to none, the best stuffed cabbage ever! When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Schuylkill County Bleenies Ingredients 4 Potatoes 2 Eggs 1 Onion 2-3 Tbsp Flour depends on how wet the mixture is Oil for frying Instructions Peel, wash, and chop potatoes, peel and chop onion. Rinsing rice Run cold water over the rice in the strainer until the water runs clear or almost clear. Add cabbage and toss to coat. Simply bring a pot of salted water to a boil and carefully lower the cabbage and cook for a couple of minutes. It's a traditional comfort food dish that is cooked slowly on the stovetop and goes well with rye bread and butter. Grate with either a cheese greater, or in a food processor and press grated mixture into a strainer to get rid of excess moisture. Reply to Lyn: Hi, Lyn! My maternal family line goes back to the areas of Austria, Hungary, and Poland. There are several ways to roll the halupki, the video below shows the method I use. (I was taught to use my hands, NEVER a spoon.) Which European country will inspire your culinary journey tonight? Place the rinsed rice in a small sauce pan that has a tight-fitting lid. When I started cooking on my own, I took making halupki up with a great passion. There are countless variations on this traditional cabbage roll recipe. My Baba had it too. saurkraut drained ( reserve liquid) Find a pot large enough to fit the whole cabbage inside. In a 5-quart dutch oven, put some leaves of cabbage on bottom of pan. Thats interesting about freezing the cabbage. Trim the thick vein of each leaf down or cut it out completely and discard. Gently press your fingers into the mixture and turn the mixture in the bowl until well blended. They are super tasty! Coal Region Recipes - Halupkies EXPERT TIP: Be very careful when lowering the cabbage into the boiling water. Add onion and spices. This can be dangerous and something I learned a long time ago to try to avoid. When cooked, drain off most of the grease, leaving enough in the pan to saute onions and garlic. Unfortunately, I missed getting a photo of this step with the plate Pour four cups of the reserved cabbage blanching water into in the Dutch oven gently around the plate. Stuffed Cabbage (Plnen Kapusta or Holubky) recipe - Slovak Cooking Continue until all leaves are soft and can be removed easily. Keep water boiling. CAREFULLY lower the cored head of cabbage into the hot water. Reduce heat to medium-low and cook, partially covered, until reduced, about 15 minutes. Instructions. Halupki (Cabbage Rolls) - A Coalcracker in the Kitchen Remove from heat and let cool. Pennsylvania Dutch Stuffed Cabbage Rolls | How To Feed A Loon Cover with plastic wrap and refrigerate the mixture until ready to use. It may take several minutes of blanching/cooking before you start to see the leaves loosen from the head. Periodically check the sauce level and add some hot cabbage blanching water if the level is getting low or the sauce is drying out. The sauce is a snap. 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. Lift the leaf out of the boiling water. ** Nutrient information is not available for all ingredients. 1 generous cup par-boiled Basmati or long-grain white rice (after cooking). Saute the onion in a small amount of butter in a fry pan until soft and golden; set aside to cook. Set aside less desirable outer cabbage leaves for use lining the cooking pot. Bake at 350 for one hour then reduce heat to 250 for three more hours. Learn more here! The sauce is amazing! Measure the mixture with medium sized ice-cream scoop to make each halupki the same size. Core the head of cabbage. Saute until translucent. Actually, they are delicious any time of the year! Taking the remaining interior of the head of cabbage left over from blanching, shred or chop the piece using a sharp knife. Place blanched cabbage leaf on a cookie sheet to cool. It will finish cooking as the halupki cook. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Hi Tracy! ALL RIGHTS RESERVED. The halupki should be tightly packed in the pot or pan for cooking and you will need enough room to cover them with the sauce. Powered by American Hometown Media, Inc. We love them so much and we agree, the sauce is so yummy! - mix together your meat, drained rice, chopped onion, garlic powder, parsley, salt, black pepper, red pepper flakes, and egg. Pour the rest of the tomato sauce in the bottom of your crockpot (you will need one very large one or 2 smaller). Sprinkle 1 tsp. 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) Bake the rolls for around 2 and a half hours, basting the rolls in the tomato sauce every hour or so. Add cabbage rolls on top. Add a single layer of the cabbage rolls to the pot, keeping the seam side down. I have another version here on A Coalcracker In The Kitchen that is more complex and yields a denser filling. Cook time depends on the size of the rolls and the cabbage used. 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. Next, place the formed cabbage rolls in a baking dish. 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. I find this cooking this size recipe works very well in my 6 quart enameled Dutch oven. NOTE: You can skip the step of weighing the rolls down if you prefer. I tear all my leaves off before mixing my meats to get a little assembly line ready. I should have removed the core (and washed it!) Flip the right side of the leaf to the middle, then flip the left side. First, youll need to take a cabbage leaf. Notify me of follow-up comments by email. Lazy Cook's Golumpki (Stuffed Cabbage), Halupki Casserole (Stuffed Cabbage Casserole). In a large bowl, combine the remaining chopped onion, beef, rice, stock, paprika, cayenne, egg, pinch of salt and pepper. Allow all to cool enough to safely handle. 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. And thank you so so much for letting us know! So, we suggest assembling the basics and going from there. My version of halupki has been in my repertoire for decades and was born from a combination of recipes from two cooks who showed me how to make them. Carefully lower the cored cabbage into the hot water. Meanwhile, bring pot of salted water to boil in a pot large enough to have water completely cover the cabbage. ), Stuffed Cabbage Rolls With Ground Beef and Rice, Kohlrouladen: German Stuffed Cabbage Rolls, Polish Cabbage and Sauerkraut Soup (Kapuniak). Periodically check the sauce level and add some hot reserved cabbage blanching water if it is getting low or the sauce is drying out. Halu-what now I hear you say? Calories 169 kcal Ingredients 1 large head of green cabbage - cut into 1 inch pieces 2 tablespoons of olive oil. I had to ask how to make them! Most churches and town fire companies each hold their own block party when the weather in nice on summer weekends. cans tomato sauce 2 bay leaves Instructions Add cut up onions and cabbage. 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. Place halupkis in roasting pan, making 2 layers. Combine sauce ingredients and place 2 cupx over chopped cabbage in roasting pan. Add cabbage and cook, pulling off each outer leaf with tongs as it becomes tender, about 1 to 2 minutes per leaf. Roll the leaf into a small tube. Combine tomato soup, broth, chopped tomatoes, and reserved cooking liquid and pour over halupki. I dont think I let it thaw long enough, so the leaves split too easily. Check out our amazing Maple-Roasted Brussels Sprouts with Bacon and Pecans! Bring to a boil, reduce heat to very low, cover and simmer three to four hours. Place the rinsed rise in a small (2 quart) sauce pan that has a tight-fitting lid. The halupki making process is not an exact science. OPTIONAL: place an. Steaming the cabbage is fun and easy, and the filling cooks when it bakes. Line the bottom of a roasting pan (not aluminum) with cabbage leaves that are too dark or to small to use for rolling. Recipe Index by Category - A Coalcracker in the Kitchen Halupki, also known as Holubky (Stuffed Cabbage Rolls), is a dish from the Slovak region of Eastern Europe. 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. Boil until soft, removing each leaf as it softens. 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. Check out these step-by-step directions with photos. 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. My home town area of the Anthracite Region of Northeast Pennsylvania Schuylkill County usually identifies them as halupki, sometimes golumpki. 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. Polish Golumpki (Golabki): Stuffed Cabbage Roll Recipe "How to Feed a Loon" is a celebration of just that. These posts will help guide you through making some of The Coal Regions favorite comfort foods. 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. 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. these links. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. Use this faux rice in the recipe instead of the rice! Using the small cabbage leaves you prepped earlier by removing the veins, line the pot with 5 or 6 leaves. By the way, did you know Brussels sprouts are actually tiny cabbages? Discard this vein piece. Success depends on the size and condition of the cabbage you use. Every family has their own twist on this traditional dish. - layer with thickly sliced onion and chopped garlic. If some are a little off (larger or smaller than the others), match them up with larger or smaller cabbage leaves. Easy, fun, and delicious! Heat oven to 350F. Place the meat in the cabbage leaf, and then gently roll up & tuck underneath, as needed. Place the chopped cabbage evenly over the top of the halupki and sauce in the pot. Ive never made cabbage rolls but this was soooo easy and I had all ingredients except for the cabbage! Place head in a large pot filled with boiling salted water. Top with all the crushed tomatoes, remaining sauerkraut and tomato sauce, and a few of the reserved whole cabbage leaves. In a mixing bowl, combine the meat, onion, rice, egg, garlic powder, 1/2 cup (4 ounces) of tomato sauce, salt, and pepper. Trim the vein from 5 or 6 of the additional smallest leaves you removed; these will be used to line the cooking pot to help prevent sticking or scorching of the halupki as they cook.