Best Polish Halupkies Recipes

GOLUMPKI (GOłąBKI, STUFFED CABBAGE)

Steps:

• Preheat oven to 350 degrees F.
• Put cabbage head in a large stock pot, add water to cover and then add white vinegar to the water.
• Place on stove on high heat and cover, bringing to a boil.
• Gently boil cabbage until leaves of cabbage soften and become pliable.
• Remove from stove and drain water from the pot. Set aside and allow cabbage head to cool.
• Once cabbage is cooled, remove the leafs from the cabbage head. Take a paring knife and cut the lower portion of the "vein" from the leaf. This vein is very tough and needs to be removed. It will make it much easier to roll the meat mixture in the cabbage leaf. Continue to do this until you remove as many leaves from the cabbage as you can.
• In a large mixing bowl combine ground chuck, sausage, crumbled bacon, chopped onion, egg, rice, bread crumbs and finally add the salt and pepper. Make certain to thoroughly combine the ingredients together. The "meat" mixture will be a similar consistency to meatloaf. It should be nice and moist. If it seems dry, add an additional egg.
• Lay a cabbage leaf down on a flat surface thus allowing you to roll it easier. Take some of the meat mixture and form into a large meatball. You may make these as large or as small as you prefer therefore choose the size of your preference. Place the meatball in the center of the cabbage leaf. Wrap the cabbage leaf around the meat mixture (see video above).
• Place the stuffed cabbage in a roaster with the wrapped edges down in the roaster. Repeat this process placing the Golumpki next to each other, until all of the meat mixture is used up.
• Mix tomato soup, tomato paste and also a pinch of sugar.
• Pour tomato soup mixture over the top of the stuffed cabbage and reserve a small amount to be used in the next step.
• If you have cabbage leaves remaining, cover the entire top of the stuffed cabbage in the roaster.
• Pour remaining tomato soup mixture on top of the cabbage that you lined the tops of the stuffed cabbage. This step will help steam the Golumpki that lies below and therefore will keep them nice and moist.
• Put a lid on top of the roaster and bake for approximately 1 1/2 hours.

AUTHENTIC POLISH GOLUMPKI RECIPE - STUFFED CABBAGE ROLLS THAT TASTE LIKE POLAND!

Steps:

• Cook the rice in half the time stated on the packaging. It should be middle-hard (semi-cooked).
• Wash the cabbage and remove the outer leaves.
• Remove the core and put the cabbage inside the boiling hot salty water.
• Depending on the type of cabbage, boil for 1-10 minutes, until the leaves are softer and flexible enough to form gołąbki.
• Drain and cool down the cabbage. Leave the water from the cabbage, you will need it later.
• Separate the leaves- you will use each leave to form gołąbek.
• Peel and chop the onions. Fry them with minced meat and a bit of oil or butter. Keep in mind that frying meat is not necessary! You can add raw meat to the filling.
• Mix rice, onions, and meat together. Season with salt and pepper. If the filling is too dry, add melted butter or broth to make sure it's easy to wrap in the cabbage leaves.
• Place the raw, outer cabbage leaves on the bottom of the heat-resistant dish.
• Start forming gołąbki: take each leave, put the meat-rice filling inside, and wrap it carefully. See this video if you don't know how to do it.
• Place gołąbki in the heat-resistant dish. They should tightly cling to each other.
• Pour the cabbage water into the heat-resistant dish. They should cover 1/5-2/3 of the dish (not more than half of the dish!).
• Cover the dish with the lid.
• Place in the oven heated to 356°F (180°C). Cook for 1-1,5h (until they are soft). After 40 minutes check if there is enough water in the dish. If not, add some more to make sure gołąbki won't burn.
• TOMATO SAUCE- peel and dice the tomatoes and boil them with a bit of water. Fry the minced garlic and onion on oil. When they are soft, add to the tomatoes and blend until smooth. Season with salt and pepper.
• MUSHROOM SAUCE- peel and dice onions and mushrooms. Fry them on butter with minced garlic for 5-10 minutes. Add broth or water, cover the dish with a lid and simmer until soft (10-15 minutes). Mix the flour with sour cream, add 2 tbsps of mushroom sauce. Slowly pour the flour-cream mix to the sauce. Season with salt and pepper.

HALUPKI (SLOVAK STUFFED CABBAGE)

Steps:

• 1. Remove large outer leaves from cabbage and set aside. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 16 -18 leaves. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through. Chop the remaining cabbage, still reserving large outer leaves, and place it in the bottom of a large greased casserole dish or Dutch oven. Rinse rice and cook it in 1/2-cup water until water is absorbed. Remove from heat and let cool. Meanwile, saute chopped onion in butter in a medium skillet until tender, and let cool. In a large bowl, mix cooled rice, cooled onions, beef, pork, salt and pepper to taste, egg, garlic, paprika, reserved sauerkraut juices and 1/3 cup of the tomato sauce, and blend thoroughly. Don't overmix or the meat will become tough. Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll. Place the cabbage rolls on top of the chopped cabbage with sauerkraut and some tomato sauce in between the layers in the casserole dish or Dutch oven. Top with all the crushed tomatoes, remaining sauerkraut and tomato sauce, and a few of the reserved whole cabbage leaves. Add enough water to cover completely. Bring to a boil, reduce heat to very low, cover and simmer 3 to 4 hours. Watch carefully so stuffed cabbages don't burn. Serve with pan juices and a drizzle of sour cream, if desired, and mashed potatoes and crusty bread. Cabbage rolls freeze well before or after cooking, and can be made in a slow cooker (see your manufacturer's instructions).

AUTHENTIC HALUPKI (CABBAGE ROLLS)

Steps:

• 1. After cabbage cooks, allow it to cool a bit so you can handle. You will be tearing off the leaves to use as the base for this dish. I tear all my leaves off before mixing my meats to get a little assembly line ready.
• 2. Mix ground beef & pork together. (I was taught to use my hands, NEVER a spoon.) Salt & pepper the meat generously and mix. Add about 2 TBS of paprika & garlic powder & mix.
• 3. Now add the eggs & mix well. Add the juice from the sauerkraut, about 1/3 cup of tomato sauce, onions (I saute my onions in about 2 tsps of shortening until they are nice & brown), and rice. Mix and mix and mix well.
• 4. Pour the rest of the tomato sauce in the bottom of your crockpot (you will need one very large one or 2 smaller).
• 5. Form oval type meatballs for each cabbage leaf. Place the meat in the cabbage leaf, and then gently roll up & tuck underneath, as needed. If it is your first time making them, you may want to use toothpicks to hold each roll together until you get the hang of working w/ the cabbage.
• 6. Begin layering the cabbage rolls on top of the sauce, then some kraut, then some crushed tomatoes. Continue layering. I add ground black pepper in between. I also tuck in any of the cabbage leaves that have torn or are not good for rolling in between the layers.
• 7. Top with crushed tomatoes & cook in crockpot for about 10 hours. And, enjoy! I always serve with mashed potatoes. YUMMMY!!!!

HALUPKIS: STUFFED CABBAGE

Steps:

• Remove the center core of each head of cabbage. Place in large pot of boiling water. Boil until soft, removing each leaf as it softens. Let leaves cool, then trim the thick rib on each leaf. Reserve 14.5 ounces of the cabbage cooking water.
• Boil rice in a separate saucepot until half cooked. Drain and set aside.
• In a large skillet, saute bacon and discard excess fat. Add the onion to the skillet and cook until lightly browned. Chop the bacon into small pieces and add back to the pan.
• In a bowl combine beef, pork, partially cooked rice, pepper, salt, eggs, cooked onion-bacon mixture, paprika, and celery salt. Measure the mixture with medium sized ice-cream scoop to make each halupki the same size.
• Preheat oven to 350 degrees F.
• On each separate cabbage leaf, place 1 scoop of the meat mixture at the bottom of the leaf and roll, tightly tucking the sides to cover the mixture. Line the bottom of a roasting pan (not aluminum) with cabbage leaves that are too dark or to small to use for rolling. Place halupkis in roasting pan, making 2 layers.
• Combine tomato soup, broth, chopped tomatoes, and reserved cooking liquid and pour over halupki. Cover and bake for 2 to 2 1/2 hours. Add more liquid, if needed.
• They taste best the next day.

SLOVAK STUFFED CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil.
• Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well.
• Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan.
• Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls.
• Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.

HALUPKI (STUFFED CABBAGE ROLLS)

Steps:

• Boil head of cabbage 10-15 minutes.
• Take the leaves from the head (carefully) Mix the meat, salt and pepper, egg, parsley, garlic, onion and rice together.
• Make individual balls out of the meat mixture and roll them up in cabbage leaves.
• In a 5-quart dutch oven, put some leaves of cabbage on bottom of pan.
• Add cabbage rolls on top.
• Mix tomato soup, sugar, vinegar, and water together.
• Pour over cabbage rolls, cover and cook on medium heat for 1 1/2 hours.

OLD FASHIONED, AUTHENTIC, HUNKY HALUPKI

Steps:

• Method:.
• - Core and boil the cabbage heads.
• -- remove outer leaves as they become blanched -- do not over-cook.
• -- stack on cookie sheet as they come out of the water - they will continue to soften.
• -- cut thick vein from each leaf.
• - mix together your meat, drained rice, chopped onion, garlic powder, parsley, salt, black pepper, red pepper flakes, and egg.
• -- to sweeten up the meat a bit, I add a good squirt of ketchup (there's only one brand - Heinz) and 1/2 can of tomato soup (you probably don't need this if you use pork - but at least try the ketchup).
• - fill your rolls and roll 'em up -- don't roll too tight - you will be able to tuck in the ends by pushing in with your little finger -- if they're rolled to tight, they'll explode in your hand -- or fold over the ends of the leaf when rolling sort of like a round burrito.
• -- it doesn't take long to do this -- have fun.
• Now for the artistry:.
• - Line the bottom of your roaster with bacon - roaster should be deep enough to add several layers and hold adequate liquid.
• - Top the bacon with a good layer of left-over cabbage leaves -- the ones too small to roll or ripped leaves.
• - layer with sauerkraut.
• - sprinkle a little caraway seeds.
• - layer with thickly sliced onion and chopped garlic.
• - add 6-10 bay leaves, depending on the amount.
• - layer the halupki - alternating direction of layers.
• -- incorporate 2 - 3 inch lengths of kielbasa throughout.
• - add remaining tomato soup if used.
• - add tomatoes and sauce.
• - salt and pepper.
• - add cabbage water to cover.
• Bake at 350 for one hour then reduce heat to 250 for three more hours.
• -- or reduce heat to 175-200 overnight - check to ensure enough liquid - don't dry them out.
• Serve with kick-ass mashed potatoes.
• - roast as much garlic as you would like in the potatoes.
• Cube potatoes and for best results add sea salt and refrigerate for a few hours.
• - rinse and drain potatoes, cover with water and lightly boil until soft.
• Mash together with butter, canned milk, cheddar/freshly grated Parmesan cheese, sea salt, white pepper, roasted garlic, jarred diced garlic, a little garlic powder, and grape seed oil.
• Now that's some good ol' Hunky eatin'!

POLISH HALUPKIES RECIPE

Steps:

• Chop a medium onion and sweat it in a large pan with a little bit of oil (I used maybe two tablespoons of olive oil). Add a pound of ground beef, brown, and drain the fat. Salt and pepper to taste, then add a cup of rice. Pour in two cups of tomato juice. I used a 28 oz. tin of whole peeled tomatoes. I poured the juice in a measuring cup, and squeezed the tomatoes a little bit to get some more juice out of them. Set tomatoes aside for later. I had to top off the juice with water to get my two cups. Simmer for about fifteen minutes. Meanwhile put on some water to boil. Start taking the leaves off of a head of cabbage, keeping them intact. The batch I made yielded about a dozen or so rolls, and I got all the leaves I needed off of a kinda small head of cabbage. If there is a really thick stem any of the leaves, just cut them off in a little "V". When the filling is done, drop the leaves in the boiling (or very hot) water for a minute or so to soften them up so they don't break when you roll them. Take a leaf out of the water, drop a spoonful of filling onto the middle of a leaf, and then roll it up starting at the stem end. Tuck the sides in as you go, making something like a little cabbage burrito. Place each completed halupki into a pot (this is if you are going to finish them on the stove...I put mine in the crockpot). When all of your halupkies are in the pot, top with a sliced meduim onion, and the tomatoes that were set aside earlier. I just squish the tomatoes up real good with my fist as I add them to the crock. I also put some water and tomato paste in the crock to mostly cover the halupkies since they would burn to the sides otherwise. Fresh coarse cracked black pepper is a nice touch too. Simmer on the stove (or on low in the crockpot) for a few hours, or until you can't fight the urge to eat them any longer :D