Halupki (Cabbage Rolls)
Growing up I always thought that my Aunt Rosie made the best halupki and a few years ago I got the chance to make them along side of her.
My memory of our family making halupki always involved those large white turkey roasters.
We always cooked for an army no matter how many were expected - we constantly had family and friends dropping in and out of Baba's.
This recipe makes approximately 120-125 medium-large cabbage rolls. If I'm going to spend the time making them I make them in bulk to freeze. This recipe can be easily scaled down.
2-3 largeheads of cabbage
10 lbground beef or a combination of beef and pork 2:1
3 mediumonions, diced
2green peppers, diced
1/2 - 1head of garlic, minced (to taste)
1/8 - 1/4 csalad oil
1 jar(s)32oz sauerkraut drained and rinsed (optional)
2 jar(s)tomato soup (not condensed) i use 2 - 1 quart jars of home canned tomato soup. you can easily use canned tomatoes, stewed tomatoes, or diced tomatoes - you thicken a little with tomato paste or not
2 - 3 cslightly undercooked rice (i use parboiled b/c it holds its texture)
·salt & pepper - to taste
How to Make Halupki (Cabbage Rolls)
- MEAT MIXTURE:
Again with your hands, mix in cooled onion/pepper mixture, minced garlic, and 2 cups of the rice. Mix until well incorporated. Add more rice and additional seasoning if needed.
*At this point I like to take a pinch of meat and fry in a small pan to test the seasoning before assembling the cabbage rolls.
- CABBAGE ROLLS:
Continue to roll meat tightly until the cabbage is completely and neatly wrapped. At this point you can gently push the cabbage into the meat on each end of the meat - this helps secure the cabbage in place while cooking. Don't use the smaller leaves, set aside for later.
Continue rolling until all of the meat is used. You should have cabbage leftover.