Recipe by Leslie O
My Grandmother Matilda Koval makes these....and they really warm you on a cold night. Searve with mashed potatoes. These freeze well, and also taste better served the next day!
Top Review by hungry hunky
If you grew up as I did, you crave these things. I spent years trying to duplicate the taste I knew growing up. Came across a Slovak Catholic Sokol cookbook 1976 edition. It calls for pork & beef, but instead of vinegar, you layer a small amount of sauerkraut under & over the rolls. Not too much!!"
"Holubky" If you have to have this but don't have several hrs. to fix it, try this. Chop the cabbage, brown the beef & onion. I like to cook the cabbage a bit in the pan after the beef is done. Layer 12 cabbage, beef & rest of cabbage. Pour soup mixture over & bake 350 For about 1 hr. Same great taste- half the work. Don't forget the mashed potatoes & corn. Take a forkful of potatoe & plunge it into your pile of corn. Alternate this with your holubky. Corn, Holubky, Corn, Holubky....... Only then can you be a real "Hungry Hunky"
- 1 head cabbage
- 1 1⁄4 lbs ground beef (I use ground turkey)
- salt and pepper
- 1 egg
- 1 teaspoon parsley
- 1⁄2 chopped onion
- 1 clove chopped garlic
- 1⁄2 cup cooked rice
- 2 cans tomato soup
- 1 tablespoon sugar
- 1 tablespoon vinegar
- 1 3⁄4 cups water
Directions See How It's Made
- 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.