Holupki Stuffed Cabbage Russian Style Recipes

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GOLUBTSI RECIPE; A CLASSIC UKRAINIAN FOOD - Голубцы



Golubtsi Recipe; A classic Ukrainian food - Голубцы image

These stuffed cabbage rolls are the best I've tried! Cabbage rolls (golubtsi) are made with simple, inexpensive ingredients but are super delicious (and a freezer friendly meal!) My family loves these with sour cream and soft French bread.

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 3h30m

Number Of Ingredients 13

6 cups medium grain cooked white rice (from 2 cups uncooked rice - instructions below)
2 Medium Cabbages
1 pound ground pork
1 pound ground turkey
2 large eggs
6 medium carrots (grated (4 for meat mix, 2 for "Podliva" sauce))
2 cups of your favorite mushroom marinara sauce
1/4 cup white vinegar
Olive oil
1 Tbsp unsalted butter
1 Tbsp sour cream
1 tsp Mrs. Dash (or your favorite salt-free seasoning)
Salt

Steps:

  • Rinse 2 cups white rice and cook in 3 1/2 cups water with 2 Tbsp olive oil and 1 tsp salt. Cover and simmer for about 20 minutes, or until all the water is absorbed. Or do the same thing in a rice maker.
  • Fill 2/3 of large soup pot with water. Bring to a boil. Add 1/2 Tbsp salt and 4 Tbsp vinegar.
  • Peal and discard the top two leaves from each cabbage. Use a knife to cut out the core of each cabbage (see picture). Put first cabbage in water, cork down, for about 5 minutes, then rotate and continue cooking another 5-6 min. You will pull off leaves as they begin to soften. The leaves will cook faster if they are pulled apart. Remove the leaves to a platter to cool when they are done. You know they are done when they are soft and yellowish and larger leaves will turn a dull green. Repeat with the second cabbage, adding more water if needed. Reserve about 3-4 cups of water from the pot!
  • Mix ground meats and rice together in a large bowl.
  • Grate and saute 4 carrots in approximately 3 Tbsp oil and 1 Tbsp butter over med/high heat. Once they are soft, add 1 cup of mushroom marinara sauce and saute another minute.
  • Add carrot mixture to rice and meat. Add 2 eggs and 1 Tbsp salt. Mix well.
  • Large leaves: cut the leaves in half down the center removing the tough stem portion- you will end up with 2 leaves. Place 2 Tbsp meat mixture at the top of each leaf (or as much as you can fit - leaf sizes vary). Roll the leaf into a cone shape with the thicker part of the leaf at the base and stuff the wide part into the top. As you stuff your cabbage, arrange them either in the same pot you used to cook the cabbage or in a cast iron dutch oven.
  • Small Leaves: slice off the raised surface of the tough center stem just to flatten the leaf and make it easier to roll. Fill each cabbage leaf with about 2 Tbsp meat mixture. Place the filling over the stem/ bottom portion. Roll like a burrito and stuff both ends in with fingers.
  • Heat approx. 2 Tbsp of olive oil. Saute remanding 2 grated carrots with 1 tsp of Mrs. Dash. Stir until soft. Add 1 Tbsp sour cream and 1 cup of mushroom marinara sauce. Saute another minute and remove from heat.
  • Pour Podliva over the Golubtsy and add enough reserved water to almost cover goloobtsi (2 1/2 to 3 cups).
  • If using the pot, bring to a light boil, then cover and simmer 40 minutes over medium heat.
  • If using a dutch oven (recommended method), cover and bake at 450 ° F for 20-25 minutes on the bottom third (one step below the center rack). When it bubbles, reduce heat to 350°F and bake 1 hour.

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

UNSTUFFED CABBAGE ROLL



Unstuffed Cabbage Roll image

This is a quick and easy main dish. My kids don't even like cabbage, but they love this. I usually try to serve it with green beans, new potatoes, corn, and a pan of corn bread. They eat over half the pan every time. Also, the longer it stands the better it tastes.

Provided by tlc_adams

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 55m

Yield 6

Number Of Ingredients 9

2 pounds ground beef
1 large onion, chopped
1 small head cabbage, chopped
2 (14.5 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce
½ cup water
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon ground black pepper

Steps:

  • Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 16.3 g, Cholesterol 92.9 mg, Fat 23.8 g, Fiber 5.2 g, Protein 28.5 g, SaturatedFat 9.3 g, Sodium 1294.3 mg, Sugar 9.7 g

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

SLOVAK STUFFED CABBAGE (HOLUBKY OR HALUPKI)



Slovak Stuffed Cabbage (Holubky or Halupki) image

Try this delicious for Slovak stuffed cabbage (also known as holubky or halupki). It's made with ground beef and pork, sauerkraut, paprika, and tomato sauce.

Provided by Barbara Rolek

Categories     Dinner     Entree     Lunch

Time 4h45m

Yield 6

Number Of Ingredients 13

1 (4-pound) head cabbage
1/2 cup raw white rice
1/2 cup water
1 medium onion, finely chopped
2 ounces (4 tablespoons) unsalted butter
1 1/2 pounds ground beef chuck
1/2 pound lean ground pork
1 large egg
1 clove garlic, minced
1 teaspoon sweet or hot paprika
1 pound canned sauerkraut , drained, juices reserved, and optionally rinsed
1 (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 head in a large pot filled with boiling salted water . Cover and cook three minutes or until softened enough to pull off individual leaves. You will need 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. Meanwhile, sauté chopped onion in butter in a medium skillet until tender and let cool.
  • In a large bowl, mix cooked and 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; blend ingredients 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. Roll the leaf into a small tube.
  • Add some tomato sauce in between the layers in the casserole dish or Dutch oven. Place the cabbage rolls on top of the chopped cabbage with sauerkraut and top with all the crushed tomatoes, remaining sauerkraut, 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 three to four hours. Watch carefully so stuffed cabbages don't burn.
  • Serve with pan juices and a drizzle of sour cream if desired, 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).

Nutrition Facts : Calories 625 kcal, Carbohydrate 44 g, Cholesterol 175 mg, Fiber 11 g, Protein 48 g, SaturatedFat 13 g, Sodium 1129 mg, Sugar 16 g, Fat 31 g, ServingSize 18 rolls (6 servings), UnsaturatedFat 0 g

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

Categories     Beef

Time 3h45m

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:

  • 1. 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).

GOLUMPKI (GOłąBKI, STUFFED CABBAGE)



Golumpki (Gołąbki, Stuffed Cabbage) image

Authentic Polish Golabki recipe. These Polish stuffed cabbage rolls will feed a crowd. Also, you can make this recipe ahead and freeze it up to one month before serving.

Provided by Scott from Platter Talk

Categories     Dinner

Time 2h

Number Of Ingredients 14

Cabbage head
1 lb Ground Chuck
1 lb Ground Italian Sausage
1/2 lb cooked and crumbled bacon
A med to large white onion chopped
An egg
1 cup cooked rice
1/2 cup Italian bread crumbs
1 Family size can Tomato Soup (I prefer Campbells)
3 oz tomato paste
pinch of sugar
1 tsp salt (adjust to taste)
1 tbs pepper (adjust to taste)
3 cups White Vinegar

Steps:

  • 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. Set aside and allow cabbage head to cool.
  • Once cabbage is cooled, remove the leafs from the cabbage head. Take a paring knife and cut the lower portion of the "vein" from the leaf. This vein is very tough and needs to be removed. It will make it much easier to roll the meat mixture in the cabbage leaf. Continue to do this until you remove as many leaves from the cabbage as you can.
  • In a large mixing bowl combine ground chuck, sausage, crumbled bacon, chopped onion, egg, rice, bread crumbs and finally add the salt and pepper. Make certain to thoroughly combine the ingredients together. The "meat" mixture will be a similar consistency to meatloaf. It should be nice and moist. If it seems dry, add an additional egg.
  • Lay a cabbage leaf down on a flat surface thus allowing you to roll it easier. Take some of the meat mixture and form into a large meatball. You may make these as large or as small as you prefer therefore choose the size of your preference. Place the meatball in the center of the cabbage leaf. Wrap the cabbage leaf around the meat mixture (see video above).
  • Place the stuffed cabbage in a roaster with the wrapped edges down in the roaster. Repeat this process placing the Golumpki next to each other, until all of the meat mixture is used up.
  • Mix tomato soup, tomato paste and also a pinch of sugar.
  • Pour tomato soup mixture over the top of the stuffed cabbage and reserve a small amount to be used in the next step.
  • If you have cabbage leaves remaining, cover the entire top of the stuffed cabbage in the roaster.
  • Pour remaining tomato soup mixture on top of the cabbage that you lined the tops of the stuffed cabbage. This step will help steam the Golumpki that lies below and therefore will keep them nice and moist.
  • Put a lid on top of the roaster and bake for approximately 1 1/2 hours.

Nutrition Facts : Calories 720 kcal, Carbohydrate 18 g, Protein 31 g, Fat 54 g, SaturatedFat 19 g, Cholesterol 136 mg, Sodium 1490 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

HALUPKI STUFFED CABBAGE ROLLS



Halupki Stuffed Cabbage Rolls image

My family's traditional recipe for Slovakian stuffed cabbage leaves, called Halupki or Halubki, features a delicious mixture of seasoned ground beef, onions, and rice rolled into boiled cabbage leaves and baked in a sweetened tomato based sauce.

Provided by Meaghan @ 4 Sons R Us

Categories     Dinner

Time 50m

Number Of Ingredients 10

1 large head of cabbage, cored
1 lb ground beef
1 lb ground sausage
1/4 cup minced white onion
2 eggs, beaten
1/2 tsp garlic powder
3 tbsp Jane's Crazy Mixed Up Salt
2 tsp pepper
2 large cans of tomato soup
1 cup jasmine rice, cooked according to package direction and cooled

Steps:

  • Boil the cabbage for 8-10 minutes, until the leaves are soft and pliable, but not falling apart. Remove the cabbage from the water and allow it to rest and cool.
  • To a large mixing bowl, add the beef, sausage, onions, eggs, garlic powder, salt, pepper, and rice. Using your hands, just like with a good ol' fashioned meatloaf, mix and knead the ingredients together until everything's completely incorporated.
  • Carefully separate and pull off the cabbage leaves, avoiding tearing or ripping them. Working with one leaf at a time, add a nice scoop of the meat & rice mixture. Fold the sides in to create a pocket, and then roll the rest of the cabbage roll up like a burrito, setting it aside- seam side down.
  • In a large casserole dish, add one can of tomato soup. Spread it out to evenly cover the bottom of the dish. Nestle the Halupki into the dish in a single layer. Pour the remaining can of soup evenly out overtop of the cabbage rolls.
  • Cover the dish, either with a lid or tightly with tin foil, and bake at 350 degrees for 40 minutes.
  • Remove the dish from the oven. Uncover, and let rest for 5 minutes before ladling them onto serving plates. Spoon a bit of the tomatoes sauce overtop just before serving.

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

HOLUPKI [STUFFED CABBAGE RUSSIAN STYLE]



HOLUPKI [stuffed cabbage Russian style] image

Number Of Ingredients 11

1/2 pound Ground Pork
1 pound Ground Beef [lean]
1/2 cup Rice [uncooked]
1 Egg
1 Onion [diced]
5 cups Water [DIVIDED]
1/4 teaspoon Salt
1/8 teaspoon Pepper
1 head Cabbage
1 jar Sauerkraut
1 can Tomato Soup [12 oz]

Steps:

  • 1. In a mixing bowl, mix together the pork, ground beef, uncooked rice, egg, diced onion, salt and pepper. Use your hands to mix the ingredients so they are well combined. Set aside.
  • 2. In a large pot, bring 4 cups of water to a boil. Add the head of cabbage to the pot and boil for 5 minutes or enough time to loosen the leaves so you can peel them easily. Return and repeat until you have most of the leaves. Pour out any remaining water and dry our inside of pot.
  • 3. Form small handful sized balls of the meat mixture and wrap in a single cabbage leaf.
  • 4. Place the wrapped balls of meat in the bottom of the large pot.
  • 5. When the bottom of the pot is covered with Holupki cover them with a layer of sauerkraut.
  • 6. Repeat steps 3 through 5 until you have wrapped up all of the meat.
  • 7. Add 1 cup of water and can of tomato soup to the pot.
  • 8. Place cover on the pot and cook over low heat for 2 1/2 hours.

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Estimated Reading Time 6 mins


HALUPKI (STUFFED CABBAGE) | RECIPE | CABBAGE RECIPES ...
May 7, 2017 - 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.
From pinterest.com
4.6/5 (189)
Estimated Reading Time 1 min
Servings 10
Total Time 3 hrs 30 mins


HALUPKI (STUFFED CABBAGE) | RECIPE | RECIPES, CABBAGE ...
189 · 90 minutes · 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.
From pinterest.com


HOLUPKI STUFFED CABBAGE RUSSIAN STYLE RECIPES
More about "holupki stuffed cabbage russian style recipes" GOLUBTSI RECIPE; A CLASSIC UKRAINIAN FOOD - Голубцы . 2010-07-05 · 1. Rinse 2 cups white rice and cook in 3 1/2 cups water with 2 Tbsp olive oil and 1 tsp salt. Cover and simmer for about 20 minutes, or until all the water is absorbed. Or do the same thing in a rice … From natashaskitchen.com Estimated Reading Time 7 …
From tfrecipes.com


HOLUPKI [STUFFED CABBAGE RUSSIAN STYLE] - PLAIN.RECIPES
3. Form small handful sized balls of the meat mixture and wrap in a single cabbage leaf. 4. Place the wrapped balls of meat in the bottom of the large pot. 5. When the bottom of the pot is covered with Holupki cover them with a layer of sauerkraut. 6. Repeat steps 3 through 5 until you have wrapped up all of the meat. 7. Add 1 cup of water and ...
From plain.recipes


HALUPKI (STUFFED CABBAGE) | RECIPE | RECIPES, FOOD, CABBAGE
Jan 28, 2019 - 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.
From pinterest.ca


HALUPKI (STUFFED CABBAGE) RECIPE - FOOD NEWS
Halupki (Stuffed Cabbage) Recipe. Preheat oven to 350°. In a large deep skillet (or large pot) over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in tomato paste and garlic and cook until fragrant, 1 minute. Golumpki (Gołąbki, Stuffed Cabbage) –A rose by any other name is still a rose.That is very true with today’s post which is a Polish recipe for stuffed ...
From foodnewsnews.com


RECIPE HALUPKI (STUFFED CABBAGE ROLLS) - YOUTUBE
Recipe - Halupki (stuffed cabbage rolls)INGREDIENTS: 1 head cabbage 1 1/4 lbs ground beef (I use ground turkey) salt and pepper 1 egg 1 teaspoon parsley 1/2 ...
From youtube.com


STUFFED CABBAGE RUSSIAN STYLE RECIPES
Stuffed Cabbage Russian Style Recipes STUFFED CABBAGE. This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture. Provided by Barb. Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage. Time 13h10m. Yield 8. Number Of Ingredients 7. Ingredients; Nutrition; 1 large head cabbage: 1 pound lean ground beef: 1 …
From tfrecipes.com


HALUPKI RECIPE | RECIPES.NET
2021-09-28 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 for about 2½ hours until the ground beef mixture is no longer pink in the center. Baste ...
From recipes.net


UNSTUFFED CABBAGE ROLLS RUSSIAN GALUMPKIS RECIPES
Steps: Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender ...
From tfrecipes.com


HALUPKI (STUFFED CABBAGE)
"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 ...
From mealplannerpro.com


HALUPKI (STUFFED CABBAGE) RECIPE - ALL RECIPES
Cook recipe Halupki (Stuffed Cabbage)! 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.
From recipesfresher.com


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