Halupkis (stuffed cabbage)
I am happy to share my family’s recipe with you and again I am sharing this with you exactly how it was passed down to me. I have to include my family’s halupki recipe here, it only makes sense being raised in a Ukrainian/Hungarian home.
Halupkis (stuffed cabbage)
I am happy to share my family’s recipe with you and again I am sharing this with you exactly how it was passed down to me. I have to include my family’s halupki recipe here, it only makes sense being raised in a Ukrainian/Hungarian home.
Cooking Instructions
- 1
Cut the bottom cord off the cabbage. Boil in water one head at a time.
- 2
Bring to a boil, then simmer, then carefully peel the cabbage leaves off. Be patient. Cooking cabbage takes time (about 25 minutes)
- 3
Cover the rice with just enough water to cover the rice. Season with salt prior to cooking rice.
- 4
Low heat once rice is boiling. Cook for 10 minutes turn off heat. Cover the pot while simmering
- 5
Remember, once the water begins to boil, reduce heat, cover and simmer for 10 minutes
- 6
In a large bowl mix the hamburger and 1/4 pound ground pork. Do not cook
- 7
Saute the onion in butter for several minutes
- 8
Pour the onion/butter mixture into the rice and mix with meat mixture. Blend thoroughly
- 9
Remove any thick cords from cabbage. Roll and fold then roll more. Kind of like a burrito
- 10
Add unused cabbage leaves to bottom of pot. Place opening side face down. Add butter on each halupki and season with paprika. Keep layering
- 11
In a medium size bowl mix together the diced tomatoes, large can of whole tomatoes (squeeze the whole tomatoes) can of tomato soup and can of water. Do Not Add this liquid mixture until you are about to bake
- 12
Cover with foil
- 13
Bake in the oven at 375 degrees for 45 minutes
- 14
Reduce to 350 and bake for one and half hours more
- 15
Family Secret-add some evaporated milk to the halupkis when serving for a creamy base**
Cooksnaps
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