Sunday, February 17, 2013

Halupki (Stuffed Cabbage)

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 Recipe Adapted from:

Halupki (Stuffed Cabbage Rolls) Recipe

1 large head of white cabbage or 2 small (I like two small because the cabbage is more tender)
2 lbs. ground meat (I use ground turkey.)
1 egg
1 teaspoon parsley
1/2 chopped onion
1 clove chopped garlic
1/2 cup cooked rice
3 cans tomato sauce
1 tablespoon sugar
1 tablespoon vinegar
1 3/4 cups water

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~Cut core out of cabbage head and cover with boiling water in large stock pot. Boil cabbage until leaves begin to fall off the head with a little help from you. I stand at the stove and peel one leaf off at a time. Drain leaves. With a sharp knife thin out veins along the spine of each cabbage leaf. Do not cut the vein out.

~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 sauce, sugar, vinegar, and water together.
~Pour over cabbage rolls, cover and cook on medium heat for 1 1/2 hours. Or you can put in the oven at 375, I would just keep an eye on them so the bottom doesn't burn.

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