HALUPKI (SLOVAK STUFFED CABBAGE)
When i was growing up my elderly neighbor always made these, and passed the recipe on to my mother. Second to none, the best stuffed cabbage ever!
Provided by Kathleen Brigham
Categories Beef
Time 3h45m
Number Of Ingredients 10
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).
HOLUBKY (SLOVAK STUFFED CABBAGE ROLLS)
Make and share this Holubky (Slovak Stuffed Cabbage Rolls) recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Cover cabbage leaves with boiling water, let stand until leaves are limp (2-3 minutes); then drain.
- Fry onions in butter until translucent, then mix with garlic, rice, meat, egg, milk, and seasonings; mix well.
- In a large dutch oven, prepare zapraška (similar to roux) by melting shortening over medium heat.
- Add flour and cook, stirring constantly, until it reaches desired brownness (usually light brown or beige).
- Add a tablespoon of water and stir until smooth.
- Be very careful when making zapraška as it is very hot and can cause severe burns if it comes in contact with the skin, also avoid the steam that rises when you add the water.
- Add the tomato sauce, water, and sugar.
- Mix well and bring to a boil; allow to boil for several minutes.
- Place 2-3 tablespoons (depending on size of leaf) of meat mixture in center of each cabbage leaf; tuck in sides and roll to cover meat.
- Place, seam side down in pot with sauce.
- Cook, covered, over low heat for 2-3 hours.
SLOVAK STUFFED CABBAGE
I received this recipe from my grandmother. It was passed down to her from her grandmother. This can be made ahead of time and frozen for a few days prior to cooking. Enjoy!
Provided by Kelly Berenger
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 556 calories, Carbohydrate 31.6 g, Cholesterol 101 mg, Fat 36.5 g, Fiber 6.9 g, Protein 25.9 g, SaturatedFat 13.5 g, Sodium 2095.7 mg, Sugar 16.7 g
HOLUBKY (BASIC SLOVAK STUFFED CABBAGE ROLLS)
Meat and rice rolled up in cabbage leaves. Easy and yummy. High in Iron and Vitamins A, B, & C. Goes great with pierogi.
Provided by littleturtle
Categories One Dish Meal
Time 2h15m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Cook rice for 5 minutes; then drain.
- Remove core from cabbage and place in a large pot of boiling salted water.
- Boil until large outer leaves get slightly limp and separate from head (10 minutes); then remove and de-vein (save 2 cups cabbage water for sauce).
- Mix together meat, 1/2 cup tomato sauce, partially cooked rice, garlic salt, and pepper.
- Place about 4 tablespoons rice mixture (or according to size of leaf) on each cabbage leaf, fold the ends in over the filling and roll up.
- Stack tightly in a large pot or dutch oven.
- Add water saved from boiling cabbage and pour remaining tomato sauce on top.
- Cover and cook over medium heat for 2 hours (check occasionally to make sure the bottoms aren't scorching; turn heat down if they start to).
- Serve hot.
Nutrition Facts : Calories 494.2, Fat 13.7, SaturatedFat 5, Cholesterol 98.3, Sodium 889.4, Carbohydrate 56.8, Fiber 6, Sugar 10.8, Protein 36.1
SLOVAK STUFFED CABBAGE
Steps:
- Pre-heat oven to 350F 1. Core cabbage and place whole head in a large pot with salted, boiling water. Cover and cook 3 mins or until soft enough to pull off outer leaves. Remove leaves and return cabbage to pot for another 3 mins until next layer of leaves soften. You'll need approx 18 leaves. 2. When leaves are cool enough to handles, use a paring knife to remove thick center stem from each leaf, cutting all the way through in a "V" shape. 3. Rough chop remianing cabbage and placed in the bottom of a large, greased dutch oven. 4. Rinse rice and cook it in water until water has been absorbed. Remove from heat and let cool. 5. Saute onion in butter until tender and cool. 6. In a large bowl, mix cooled rice, cooled onions, beef, pork, egg, garlic, carraway seeds, salt & pepper to taste, paprika, panko and 1/3 of tomato sauce and blend throughly. Dont overmix as meat will become tough. 7. Place about 1/3 of a cup of mixture in each cabbage leaf and flip the sides to seal. Roll away from you to package. Add to dutch oven, seam side down. 8. Layer with remaining tomato sauce top with crushed tomatos. Add enough beef stock to cover rolls. 9. Cover and bake for 2-2 1/2 hours & serve with sour cream (add juice and zest of 1/2 lemon to sour cream to brighten dish a bit)
STUFFED CABBAGE THE SLOVAK WAY
This is a recipe handed down from my slovak grandmother. It does not use any tomato products like the american version of stuffed cabbage does.My sister wanted me to keep it a family secret, but it is to good not to share.We serve it with fresh baked rye bread/butter
Provided by linda robinson
Categories Other Main Dishes
Time 2h30m
Number Of Ingredients 9
Steps:
- 1. Place heads of cabbage in a large stock pot, core side up.Fill with enough water to boil.when it starts to boil cut around core to allow leaves to fall/loosen away from core.Remove core and save.Place cabbage leaves on a big platter.Reserve the cabbage water as well.Cut the thick core off the back of each cabbage leaf.Mix raw hamburger, 3 eggs, uncooked rice, salt and pepper, together.In Large pot may have to use 2 pots. place some shredded cabbage from core on bottom of pan or leaves that you can't use to stuff. Place a small amount of hamb mixture on each leaf, roll and tuck sides in as you roll.Place on top shredded cabbage seam sides down.
- 2. Fill pan 3/4 way with rolled cabbage, fill pan enough to cover cabbage with reserved cabbage water.
- 3. Simmer about an hour. Then put 6 Tbl or to taste of vinegar in with the rolled cabbage. Make a roux with the flour and crisco, cook until it is a medium to dark color brown.Add it to the pan and simmer cabbage another 1/2 to an hour more, or until cabbage is tender and soft.Start with 6 Tbl vinegar and taste as it cooks to see if you want to add more.
- 4. *****FOOTNOTE***** We like to serve it with fresh rye bread. And is even better tasting the next day as leftovers
HOLUBKY ( SLOVAK STUFFED CABBAGE ROLLS)
My wonderful Mother-in-law gave me A cookbook named Slovak-American Cook Book. It had several wonderful recipes in it and this is my modified version of one of those recipes. The whole Family loves it.
Provided by Millie L.
Categories Pork
Time 2h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Put a large pot of water on to boil.
- When it comes to a boil place cored cabbage in it to soften leaves.
- Grease a large casserole dish and spread the diced tomatoes on the bottom.
- Drain half of the sauerkraut and spread on top of tomatoes. Set aside.
- Mix together beef, pork, rice, egg, worsechester sauce, Italian seasoning and garlic salt.
- Peel off outer layers of cabbage when they are flexible. Cut out hard vein if needed.
- Lay leaves out flat put a 2 tablespoons of meat mixture on the stem side of the leaf.
- fold leaf over the meat and fold in sides of leaf. Then roll up to the end.
- Place that roll in the dish. Repeat until you have fill up all the leaf you can fit in the dish side by side.
- Pour the tomato soup on top of the rolls.
- Put the remaining drained sauerkraut on top of the rolls.
- Pour V-8 Juice over all.
- Cover with foil and bake for 90 minutes in a 350 degree oven.
Nutrition Facts : Calories 256.8, Fat 12.5, SaturatedFat 4.7, Cholesterol 77.8, Sodium 584.5, Carbohydrate 16.6, Fiber 4.3, Sugar 8.5, Protein 20.6
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