Halupki Stuffed Cabbage Recipes

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HALUPKI (STUFFED CABBAGE ROLLS)



Halupki (stuffed cabbage rolls) image

My Grandmother Matilda Koval makes these....and they really warm you on a cold night. Searve with mashed potatoes. These freeze well, and also taste better served the next day!

Provided by Leslie O

Categories     Meat

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 head cabbage
1 1/4 lbs ground beef (I use ground turkey)
salt and pepper
1 egg
1 teaspoon parsley
1/2 chopped onion
1 clove chopped garlic
1/2 cup cooked rice
2 cans tomato soup
1 tablespoon sugar
1 tablespoon vinegar
1 3/4 cups water

Steps:

  • Boil head of cabbage 10-15 minutes.
  • Take the leaves from the head (carefully) Mix the meat, salt and pepper, egg, parsley, garlic, onion and rice together.
  • Make individual balls out of the meat mixture and roll them up in cabbage leaves.
  • In a 5-quart dutch oven, put some leaves of cabbage on bottom of pan.
  • Add cabbage rolls on top.
  • Mix tomato soup, sugar, vinegar, and water together.
  • Pour over cabbage rolls, cover and cook on medium heat for 1 1/2 hours.

Nutrition Facts : Calories 520.1, Fat 23.6, SaturatedFat 9, Cholesterol 142.9, Sodium 742.5, Carbohydrate 44.9, Fiber 7.8, Sugar 23.3, Protein 34

STUFFED CABBAGE ROLLS (GALUMPKIS)



Stuffed Cabbage Rolls (Galumpkis) image

For an Eastern European classic, make Tyler Florence's Stuffed Cabbage Rolls (Galumpkis) from Food Network. They're filled with beef, pork and rice.

Provided by Tyler Florence

Categories     appetizer

Yield about 1 dozen

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each

Steps:

  • To make the sauce:
  • Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
  • Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.
  • Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.
  • Preheat the oven to 350 degrees F.
  • Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.

HALUPKI RECIPE



Halupki Recipe image

My Ukrainian grandmother would make halupki by stuffing steamed cabbage leaves with a mixture of meat, rice, diced green peppers and onions. They were then stewed in tomatoes and topped with sauerkraut.

Provided by Sarah Mock

Categories     Beef Recipes

Time 4h35m

Number Of Ingredients 13

2 pounds ground beef
1 head of cabbage
1/2 cup uncooked white rice
2 eggs
1 onion (finely diced)
1/2 green pepper (finely diced)
1/4 cup grated carrot
1 tablespoon dried parsley
Salt and pepper
14 ounces tomato sauce
14 ounces tomato soup (undiluted)
28 ounces diced tomatoes
1 lb sauerkraut

Steps:

  • Steam the cabbage leaves and remove them from the core of the cabbage as directed above.
  • In a large mixing bowl combine the ground beef, uncooked rice, eggs, finely diced onions, finely diced green pepper, grated carrot, parsley, salt and pepper.
  • Remove the firm vein of the cabbage leaf.
  • Place 1/3 to 1/2 cup of meat mixture in the center of each steamed cabbage leaf.
  • Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down.
  • In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes.
  • Spoon some of the tomato mixture into the bottom of a dutch oven.
  • Place the cabbage rolls in the dutch oven, in a single layer and top with 1/2 of the sauerkraut and 1/2 the tomato mixture.
  • Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
  • 10. Cover and simmer on the stovetop for 3-4 hours.
  • Steam the cabbage leaves and remove them from the core of the cabbage as directed above.
  • In a large mixing bowl combine the ground beef, uncooked rice, eggs, finely diced onions, finely diced green pepper, grated carrot, parsley, salt and pepper.
  • Remove the firm vein of the cabbage leaf.
  • Place 1/3 to 1/2 cup of meat mixture in the center of each steamed cabbage leaf.
  • Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down.
  • In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes.
  • Spoon some of the tomato mixture into the bottom of a large crock pot/slow cooker.
  • Place the cabbage rolls in the crock pot, in a single layer and top with 1/2 of the sauerkraut and 1/2 the tomato mixture.
  • Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
  • Cover and cook for 4-6 hours on high or 6-8 on low.
  • Heat the oven to 375.
  • Steam the cabbage leaves and remove them from the core of the cabbage as directed above.
  • In a large mixing bowl combine the ground beef, uncooked rice, eggs, finely diced onions, finely diced green pepper, grated carrot, parsley, salt and pepper.
  • Remove the firm vein of the cabbage leaf.
  • Place 1/3 to 1/2 cup of meat mixture in the center of each steamed cabbage leaf.
  • Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down.
  • In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes.
  • Spoon some of the tomato mixture into the bottom of a dutch oven.
  • Place the cabbage rolls in the dutch oven in a single layer and top with 1/2 of the sauerkraut and 1/2 the tomato mixture.
  • Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
  • Cover and cook at 375 for 4 hours.

Nutrition Facts : ServingSize 1 roll, Calories 211 kcal, Carbohydrate 15 g, Protein 17 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 66 mg, Sodium 452 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 5 g

LAZY GOLUMPKI (STUFFED CABBAGE) SOUP



Lazy Golumpki (Stuffed Cabbage) Soup image

Polish old-time cooking that you can enjoy without fighting those little cabbage leaves.

Provided by MessappyMarkland

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 8h30m

Yield 12

Number Of Ingredients 10

2 tablespoons butter
1 large sweet onion, diced
1 ½ pounds lean ground beef
4 cups water
1 head cabbage, cut into bite-size pieces
1 (28 ounce) can tomato puree
2 (10.75 ounce) cans condensed tomato soup
1 cup long-grain brown rice
2 cubes beef bouillon
salt and ground black pepper to taste

Steps:

  • Heat butter in a skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes.
  • Combine water, cabbage, tomato puree, tomato soup, rice, beef bouillon, salt, and pepper in a slow cooker; add ground beef mixture.
  • Cook on High for 8 hours.

Nutrition Facts : Calories 276.3 calories, Carbohydrate 31.5 g, Cholesterol 39.4 mg, Fat 11.2 g, Fiber 4.7 g, Protein 14.5 g, SaturatedFat 4.6 g, Sodium 765.9 mg, Sugar 10.6 g

HALUPKI (STUFFED CABBAGE)



Halupki (Stuffed Cabbage) image

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!

Provided by Jillian

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 3h30m

Yield 10

Number Of Ingredients 15

1 head cabbage, cored
water to cover
¼ teaspoon salt
1 ½ pounds lean ground beef
1 ½ pounds ground pork
1 ½ cups cooked white rice
¼ cup finely chopped onion
2 tablespoons chopped fresh parsley
2 eggs, slightly beaten
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 (28 ounce) can tomato sauce
¼ cup white vinegar
2 ⅔ tablespoons white sugar

Steps:

  • Place the cabbage in a stockpot with enough water to cover.
  • Add 1/4 teaspoon salt to the water and cabbage.
  • Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
  • Reserve 12 oz. of cabbage water.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Trim thick center vein off of bottom of each cabbage leaf.
  • In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
  • Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
  • Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
  • Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
  • Layer the stuffed cabbage rolls over the cut leaves.
  • In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
  • Pour the tomato sauce mixture over the cabbage rolls.
  • Cover roasting pan with aluminum foil.
  • Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.

Nutrition Facts : Calories 467.9 calories, Carbohydrate 21.7 g, Cholesterol 137.3 mg, Fat 29.8 g, Fiber 4.3 g, Protein 28.1 g, SaturatedFat 11.4 g, Sodium 715 mg, Sugar 10.5 g

HALUPKIS: STUFFED CABBAGE



Halupkis: Stuffed Cabbage image

Provided by Food Network

Categories     main-dish

Time 3h55m

Yield 8 servings

Number Of Ingredients 14

2 large cabbage heads, coarse outer leaves removed
1 1/2 cups rice, uncooked
1/4 pound bacon strips, diced
2 medium onions, diced
2 pounds ground lean beef
2 pounds ground pork
1/2 teaspoon black pepper, ground
2 teaspoons salt
4 eggs, beaten
1/4 teaspoon paprika
1/2 teaspoon celery salt
1 (14.5 ounce) can tomato soup
1 (14.5 ounce) can chicken broth
1 can chopped tomatoes with chiles, optional

Steps:

  • Remove the center core of each head of cabbage. Place in large pot of boiling water. Boil until soft, removing each leaf as it softens. Let leaves cool, then trim the thick rib on each leaf. Reserve 14.5 ounces of the cabbage cooking water.
  • Boil rice in a separate saucepot until half cooked. Drain and set aside.
  • In a large skillet, saute bacon and discard excess fat. Add the onion to the skillet and cook until lightly browned. Chop the bacon into small pieces and add back to the pan.
  • In a bowl combine beef, pork, partially cooked rice, pepper, salt, eggs, cooked onion-bacon mixture, paprika, and celery salt. Measure the mixture with medium sized ice-cream scoop to make each halupki the same size.
  • Preheat oven to 350 degrees F.
  • 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. Line the bottom of a roasting pan (not aluminum) with cabbage leaves that are too dark or to small to use for rolling. Place halupkis in roasting pan, making 2 layers.
  • Combine tomato soup, broth, chopped tomatoes, and reserved cooking liquid and pour over halupki. Cover and bake for 2 to 2 1/2 hours. Add more liquid, if needed.
  • They taste best the next day.

HALUPKI CASSEROLE (STUFFED CABBAGE CASSEROLE)



Halupki Casserole (Stuffed Cabbage Casserole) image

This casserole will provide the same great taste and comfort food factor of stuffed cabbage without all the time and effort. It freezes and reheats well if not even better than the first day, just like traditional stuffed cabbage.

Provided by JPsBarbie

Categories     One Dish Meal

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 12

2 lbs ground beef (ground round or sirloin are best)
1 cup rice
1 bell pepper (red or green)
4 garlic cloves
1 onion
4 tablespoons butter, melted
28 ounces tomato sauce
1 cup brown sugar (or to taste)
1 1/2 cups water
2 tablespoons garlic salt
2 teaspoons black pepper
4 cups cabbage

Steps:

  • Chop garlic, pepper, and onion.
  • In a large bowl add melted butter, 1 T garlic salt, and 1 T black pepper to the chopped vegetables.
  • Add UNCOOKED rice and RAW ground beef and mix really well.
  • In a medium bowl mix tomato sauce, brown sugar, 1 T garlic salt, 1 T black pepper, and water. Adjust season to your taste. We like it a little sweeter so I usually use about 1 1/2 c brown sugar.
  • In a 9" x 13" pan spread half of the sliced cabbage, enough to cover the bottom.
  • Loosely cover the cabbage with the meat mixture. Don't press the meat down just lay it on top of the cabbage.
  • Cover meat with remaining sliced cabbage and pour sauce over the top.
  • Cover with aluminum foil and bake at 350 for about 2 hours or cabbage is soft.

Nutrition Facts : Calories 431.9, Fat 18.6, SaturatedFat 8.3, Cholesterol 73.9, Sodium 534.4, Carbohydrate 46.7, Fiber 2.9, Sugar 26.5, Protein 20.3

HALUPKI (SLOVAK STUFFED CABBAGE)



HALUPKI (Slovak stuffed cabbage) image

When i was growing up my elderly neighbor always made these, and passed the recipe on to my mother. Second to none, the best stuffed cabbage ever!

Provided by Kathleen Brigham @54kbee

Categories     Beef

Number Of Ingredients 10

- 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. ground chuck, + 1/2 lb.ground pork
- 2 tsp. salt, 1 tsp. pepper, 1/2 tsp. garlic powder
- 1 large egg
- 1 lb. saurkraut drained ( reserve liquid)
- (14-ounce) can tomato sauce 1 (14-ounce) can crushed tomatoes

Steps:

  • Remove large outer leaves from cabbage and set aside. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 16 -18 leaves. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through. Chop the remaining cabbage, still reserving large outer leaves, and place it in the bottom of a large greased casserole dish or Dutch oven. Rinse rice and cook it in 1/2-cup water until water is absorbed. Remove from heat and let cool. Meanwile, saute chopped onion in butter in a medium skillet until tender, and let cool. 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. Don't overmix or the meat will become tough. Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll. Place the cabbage rolls on top of the chopped cabbage with sauerkraut and some tomato sauce in between the layers in the casserole dish or Dutch oven. Top with all the crushed tomatoes, remaining sauerkraut and tomato sauce, and a few of the reserved whole cabbage leaves. Add enough water to cover completely. Bring to a boil, reduce heat to very low, cover and simmer 3 to 4 hours. Watch carefully so stuffed cabbages don't burn. Serve with pan juices and a drizzle of sour cream, if desired, and mashed potatoes and crusty bread. Cabbage rolls freeze well before or after cooking, and can be made in a slow cooker (see your manufacturer's instructions).

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From polishhousewife.com


GOLUMPKI RECIPE, AUTHENTIC POLISH STUFFED CABBAGE (GOLABKI)
2018-04-25 Preheat oven to 350 degrees F. Put cabbage head in a large stock pot, add water to cover and then add white vinegar to the water. Place on stove on high heat and cover, bringing to a boil. Gently boil cabbage until leaves of cabbage soften and become pliable. Remove from stove and drain water from the pot.
From plattertalk.com


RECIPE: HEARTY HALUPKI (STUFFED CABBAGE) | EARTHBOX®
Preheat oven to 350°. While oven preheats, combine tomato purée, sugar, and vinegar in a saucepan. Add 2 cups of the cabbage water, a couple dashes of paprika, salt and pepper to taste. Dice leftover cabbage and add to sauce. Bring sauce to a light boil, stirring frequently.
From earthbox.com


HALUPKI (SLOVAK STUFFED CABBAGE) | RECIPE CART
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. Don't overmix or the meat will become tough. Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat.
From getrecipecart.com


HALUPKI (STUFFED CABBAGE) | RECIPE | RECIPES, CABBAGE RECIPES, …
Pigs In A Blanket Recipe Cabbage. Beef Dishes. Gastronomia. Ingredients: 1/2 pound ground pork 1/2 pound ground beef 1 chopped onion 1/2 cup uncooked minute rice 1 teaspoon salt 1/2 teaspoon pepper 1 egg 1 large can tomatoes 1 small can tomato paste 3 tab…. B.
From pinterest.com


HALUPKI – RUSSIAN AND OR WORLD STUFFED CABBAGE RECIPE… – …
2018-01-29 Place the cabbage in a stockpot with enough water to cover. Add 1/4 teaspoon salt to the water and cabbage. Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool.
From windowstorussia.com


GRANDMA'S CABBAGE ROLLS (HALUPKI) - MEATLOAF AND …
2021-10-28 Instructions Rinse cabbage, peel off large outer leaves, and core cabbage Fill a large pot or Dutch oven about halfway with water. Bring to a simmer, and place cored cabbage in water for about 3... In a large mixing bowl, combine ground pork, beef, cooked jasmine rice, salt, pepper, garlic powder ...
From meatloafandmelodrama.com


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