"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Halupki Recipe

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This recipe for Halupki, by , is from The O'Connell Family Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy O'Connell
Added: Sunday, April 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Ground Beef
Rice
Cabbage
Tomato Juice
Carraway Seeds
Salt/Pepper
All-Purpose Seasoning
Onion
Butter

Directions:
Directions:
For each one pound of ground beef use about 1/2 cup of cooked white rice.
Use 1 egg for each one lb. of meat
Chop onion small and cook in butter until soft and add to meat/rice/egg mixture--season with salt and pepper to taste.
Use par boiled cabbage leaves with core peeled to thin slice.
Use small amount of beef/rice/egg mixture and put onto cabbage leaf.
Fold over one end and tuck other end into cabbage after it is rolled.
Use all the leftover cabbage "bits and pieces" and put in the bottom of a large pan.
Place the rolled-up cabbage "halupki's" on top of the cabbage in pan.
Pour one large can of tomato juice seasoned with "All Purpose" seasoning into pan on top of cabbage.
Sprinkle carraway seeds over the top.
*Most important according to my Aunt Helen:
When cooking place a plate over the top of the cabbage rolls to hold in the steam and than cover with lid.
Cook for about an hour and a half on top of the stove over medium heat.


Number Of Servings:
Number Of Servings:
Varies by how much beef you use
Preparation Time:
Preparation Time:
Around an hour
Personal Notes:
Personal Notes:
Over the years "Halupki's" became a favorite of Mom and Pat's. Dick has to have "Halupki's" on every major holiday!
A tip from "Little" Eileen--if you put the head of cabbage in the microwave and peel the leaves off as they soften it is much easier than par boiling.

 

 

 

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