Best Amys Grandmas Stuffed Cabbage Holoptchis Omac Recipes
AMY'S GRANDMA'S STUFFED CABBAGE HOLOPTCHIS (OMAC)
My friend gave me this recipe this morning and I have it simmering now! It sounded like my Grandmother's style. I used the frozen cabbage method for the leaves so I'll give the recipe that way. You need to put them in the freezer over night. If not, you could boil the leaves gently for a few minutes and then let the cabbage cool before handling and taking off the leaves. I added 1 undiluted can of tomato soup (even though that's not a listed ingredient) to my sauce mixture because I wanted a bit more "sauce." I also added some garlic powder shakes to the meat mixture. This could easily be halved but the recipe makes enough for 2 dinners for a family of 4 so I would eat half and freeze half for another day since stuffed cabbage freezes well. I used the Splenda brown sugar. It tastes just like my Grandma's did! My DH loved it. My kids weren't into the cabbage part!
Provided by Oolala
Categories One Dish Meal
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- If you have the cabbage heads frozen, just put under running luke warm water and peel them off and dry them with paper towels.
- Mix the meat ingredients in a bowl with your hands until well blended.
- Place the leaves on a flat surface, I used a large cutting board and place a "meatball" amount in a leaf.
- Roll it until just covered and then fold in the sides and finish rolling and place in a large pot, seam side down.
- Continue until all is used up.
- Place the sliced onions on top of the cabbage rolls in the pot.
- In a bowl (I rinsed the bowl that had the meat mixture and used that) mix all the sauce ingredients and pour over the onions.
- Bring the pot to a boil and then lower the heat, cover and simmer for an hour and a half.
Nutrition Facts : Calories 479.2, Fat 18.8, SaturatedFat 7.2, Cholesterol 123.6, Sodium 740.8, Carbohydrate 52.9, Fiber 8.5, Sugar 37, Protein 28.1
GRANDMA'S HUNGARIAN STUFFED CABBAGE, SLOW COOKER VARIATION
This is a recipe passed down from my great-grandmother, with a few shortcuts she approved of.
Provided by Locally Grown
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 7h44m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes. Separate leaves and let cool. Reserve 1 1/2 cup cooking water.
- Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.
- Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.
- Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.
- Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.
- Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.
Nutrition Facts : Calories 403 calories, Carbohydrate 30.6 g, Cholesterol 91.2 mg, Fat 21.7 g, Fiber 4.9 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 884 mg, Sugar 10.1 g
HALUPKI (STUFFED CABBAGE)
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 Recipes European Eastern European Russian
Time 3h30m
Yield 10
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, Carbohydrate 21.7 g, Cholesterol 137.3 mg, Fat 29.8 g, Fiber 4.3 g, Protein 28.1 g, SaturatedFat 11.4 g, Sodium 715 mg, Sugar 10.5 g
PASTICCIO CASSEROLE (OMAC)
A super easy casserole dish that can be made up ahead of time and frozen for when company is coming -- or -- make up one dish for dinner and have another ready for the freezer
Provided by Abby Girl
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Botton Layer: Combine macaroni, eggs and cheese. Spread over bottom of greased 13 x 9 ~ or ~ two 8 x 8 casserole dishes. Set aside.
- Filling: In a large skillet, cook beef, mushrooms and onion until tender and browned. Drain fat. Stir in tomato sauce and seasonings. Simmer, uncovered while preparing topping.
- Top Layer: In a large saucepan, melt butter. Stir in flour, salt and nutmeg. Add milk; cook and stir until thickened and bubbly. Add a bit of the milk mixture to the eggs, stir quickly, then return to the saucepan. Cook over low heat for 1 minute longer.
- To assemble: Spread meat filling over macaroni. Spread top layer over the filling. Sprinkle with parmesan cheese.
- Preheat oven to 350. Cook the casserole for 35 - 40 minutes or until heated through.
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Amy's Grandma's stuffed cabbage holoptchis omac recipes is a traditional dish that has been passed down through Amy's family. It is a delicious and hearty dish that is perfect for any occasion. The dish is made by stuffing cooked cabbage leaves with a mixture of ground beef, rice, and spices, and then baking them in a tomato-based sauce. This dish has a long history in Eastern Europe, where it is known as holubtsi.
The Origins and History of Stuffed Cabbage
The origin of stuffed cabbage is quite fascinating, as it is a dish that has been enjoyed for centuries in many different cultures. The dish has roots in many parts of Eastern Europe, as well as in the Middle East and the Mediterranean. In Eastern Europe, stuffed cabbage is known as holubtsi, and it is a popular dish in many countries, including Poland, Ukraine, and Russia. It is believed that stuffed cabbage was introduced to these countries by the Mongols in the 13th century, during their conquest of Eastern Europe. In the Middle East and the Mediterranean, stuffed cabbage is known as mahshi. It is a popular dish in many countries, including Turkey, Iran, and Greece. It is believed that the dish originated in the Middle East and was introduced to the Mediterranean region by the Ottomans. In the United States, stuffed cabbage has been enjoyed by immigrants from all over the world. Many immigrants brought their recipes with them when they came to the United States, and these recipes have been passed down through generations.Amy's Grandmother's Recipe
Amy's grandmother's recipe for stuffed cabbage is a classic recipe that has been passed down through generations. The recipe calls for a combination of ground beef, rice, and spices, which are mixed together to create a filling. The filling is then rolled up in cooked cabbage leaves and baked in a tomato-based sauce. The recipe is relatively simple, but it requires a bit of time and effort to prepare. The cabbage leaves need to be cooked until they are tender, which can take some time. The filling also needs to be prepared and seasoned to perfection. The sauce is made by combining tomato sauce, chopped onion, garlic, and a few other seasonings. The sauce is poured over the stuffed cabbage and baked until the cabbage is tender and the filling is cooked through.Ingredients
- 1 large head of cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 can tomato sauce
Directions
- Preheat oven to 350°F.
- Bring a large pot of salted water to a boil.
- Remove the core from the cabbage and carefully separate the leaves.
- Add the cabbage leaves to the boiling water and cook until they are tender, about 10 minutes.
- Meanwhile, in a large bowl, combine the ground beef, cooked rice, onion, garlic, salt, black pepper, and paprika. Mix well.
- Once the cabbage leaves are cooked, drain them and let them cool slightly.
- Spoon a small amount of the filling into the center of each cabbage leaf. Roll up the cabbage leaf tightly, tucking in the sides.
- In a bowl, combine the tomato sauce, chopped onion, garlic, and a few other seasonings. Mix well.
- Pour the tomato sauce over the stuffed cabbage.
- Bake in the preheated oven for about 1 hour, or until the cabbage is tender and the filling is cooked through.