CABBAGE ROLLS (HOLUPCHI) RECIPE - FOOD.COM
This recipe is one that I've developed over years, and I mean years. One big reason is that I only do these every couple of years but after this last batch I suspect I'll make them more often. Holupchi, for you good Uke's out there, is one of those foods that is quite involved to make but the end result is well worth the effort. When I make it, I normally do a large quantity because it freezes very well.
Total Time 3 hours
Prep Time 1 hours
Cook Time 2 hours
Yield 30-35 rolls
Number Of Ingredients 16
Steps:
- For the sauce:.
- Take your onion and with a knife make 5-7 slits (depending on how many cloves you are using). Insert your cloves into the slits.
- Finely chop your garlic and dill.
- Sweat off your garlic and your whole onion for about a minute, flipping the onion once.
- Add the remaining ingredients for the sauce, bring to a boil and reduce to simmer for about 30 minutes.
- Taste your sauce, if it needs more of anything, add it. I find sometimes I need more sugar, sometimes more vinegar.
- For the rolls:.
- Preheat oven to 350.
- Cook your rice as you normally would (for 1 1/2 cups of rice, I would normally use about 3 cups water). Once cooked, put it in a large bowl to cool.
- Core your cabbage. Reserve two outer leaves and shred. Finely chop your dill.
- Bring a large pot of water and the cabbage to a boil. As the cabbage cooks, remove the leaves that separate (with tongs) and set aside. Depending on the size of your cabbage, you'll want 20-30 leaves. (the leftover cabbage will freeze well too).
- Meanwhile, add the ground veal, dill, shredded reserved cabbage, salt and pepper to the rice and mix well with your hands.
- Take a 1/2 cup of the tomato sauce and add it to the rice mixture. Mix again and check the consistency. You can choose to add up to another 1/2 cup of the tomato sauce, this is a personal choice.
- Line the bottom of a roast pan with 2-3 leaves, so that the bottom is covered. Ladle a small amount of the sauce on the bottom of the pan.
- Take the cabbage leaves you've removed and remove the cores. If your leaves are big you may also want to cut them in half.
- Grab some of the rice mixture, about I'm guessing a 1/4 cup or about the size of a golf ball (this again depends of the size of your leaves), and shape it into a finger. Put it in the cabbage and roll the cabbage, folding the ends in, and lay in the roast pan seam side down.
- Repeat until you have filled the bottom of the pan and ladle about 1/2 cup of the sauce over the rolls. Repeat until you run out of the stuffing.
- Take the remaining sauce and pour it all over the rolls. Cover and bake for about 30-45 minutes, until your meat is cooked.
Nutrition Facts : Calories 86.9, FatContent 1.6, SaturatedFatContent 0.5, CholesterolContent 12.4, SodiumContent 178.8, CarbohydrateContent 14.1, FiberContent 1.2, SugarContent 4.7, ProteinContent 4.5
HALUPKI (STUFFED CABBAGE) RECIPE | ALLRECIPES
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 European Eastern European Russian
Total Time 3 hours 30 minutes
Prep Time 45 minutes
Cook Time 2 hours 45 minutes
Yield 10 servings
Number Of Ingredients 15
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, CarbohydrateContent 21.7 g, CholesterolContent 137.3 mg, FatContent 29.8 g, FiberContent 4.3 g, ProteinContent 28.1 g, SaturatedFatContent 11.4 g, SodiumContent 715 mg, SugarContent 10.5 g
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