Now that it’s cold enough for comfort food it’s time for Halupkies. A Czech stuffed cabbage recipe.
For any of my polish friends this is a Gołąbki – (similar to the word for pigeons, which refers to the shape of the birds body and the shape of the food)
This dish is made in Russia and Turkey as well.
family always makes this in bulk because they can be frozen for later.
- 1 head of cabbage
- 1.5 lbs of ground beef
- 1.5 lbs of ground pork
- 1.5 cups of cooked white rice
- tomato sauce (28 oz)
- 1 onion finely chopped
- 2 tbs chopped fresh parsley
- 2 eggs
- garlic powder
- black pepper
- 3tbs sugar
- 1/4 cup white vinegar
Cook the white rice and put on a large pot of water to boil
Add cored cabbage to pot (completely cover with water and a lid) – cut up parsley and onion
Mix together pork, beef, eggs, rice, parsley, cooled rice, salt, pepper, garlic powder in a large bowl
Remove the cabbage leaves and de-vein them
Roll a ball of the meat mixture into the cooled cabbage leaves, tucking the sides in tightlyto make a tight cylindrical packet.
Set the oven to 350 and make the sauce by mixing together the tomato sauce, vinegar, sugar, and about 16oz of the cabbage water from the pot
Cut up the left over cabbage into pieces and throw on the bottom of the roasting pan before adding the layer of halupkis
and pouring the sauce into the pan and over all of the them
Bake for 1.5 to 2.5 hours (just make sure the meat inside is cooked) You can make more sauce to put over them – you want to make sure the halupkis are covered and stay moist.