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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Halupki (Stuffed Cabbage Rolls) Recipe

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This recipe for Halupki (Stuffed Cabbage Rolls) is from Palatinate Chapter Daughters of the American Revolution Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large head white cabbage or 2 small (I like two small since cabbage is more tender)
2 pounds ground meat
1 cup white rice (not instant)
3 (10.75 ounces) cans tomato soup with 1/4 cup water per can
2 eggs
salt and pepper (a few shakes of each)
2 to 3 Tablespoons dry minced onion
ketchup
Directions:
Directions:
Remove core from cabbage and cover with boiling water in large stock pot.
Boil cabbage until leaves begin to fall off 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. Mix together ground beef, rice, 1 can of tomato soup, eggs, minced onions, salt, pepper and not quite 1/4 cup ketchup.

Assemble cabbage rolls.
Lay the leaf with the vein part towards you, put a little of the mixture on top of the vein, fold in the sides and then roll.
There is no set amount to put in each leaf because the size of the leaves varies. Place in roasting pan seam side down (I use 2, 8x8 inch aluminum pans, this way I can freeze one pan). I put the larger cabbage rolls around the outside of the pan.

Pour remaining tomato soup (2 cans) over top of cabbage rolls.
There is no measurement to this but squirt ketchup over the rolls in a sporadic fashion. (Not too much, don't cover the entire top, just kind of like if you were putting chocolate syrup over a sundae).
But make sure you put enough on since it adds a "tang" to the tomato soup.
Next pour a little more than 3/4 of a can of water over the entire mixture.
Cover and cook for 1-1/2 hours at 350ºF.
If you make more than 2 pounds of ground meat, you'll need to cook it longer.
Preparation Time:
Preparation Time:
30 minutes to 1 hour
Personal Notes:
Personal Notes:
Associate Member of John Alden Chapter (Midland, Michigan)

A family favorite of ours since I was a small child. I remember cooking halupkis with my grandmother and we would make so many that it would take all day.

 

 

 

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