Prep 15 mins
Cook 1 hr 30 mins
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!
- 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.
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"
First reviewed 9/28/08: This was PHENOMENAL and not HALF has difficult or time-consuming as I thought it would be. My mother-in-law is half Czechoslovakian and grew up just south of Pittsburgh and she said they were the best halupki she's ever eaten!!! Thanks for sharing this with all of us!
Edited on 3/23/11 to add: This is best when you saute the onions and garlic before adding to meat mixture. Also, a trick with the cabbage is to core it, wash it, and freeze the whole head. When it thaws, it is easy to peel and there is no need to boil it first.
This recipe is almost the exact duplicate of my Babci's (grandmother). Only tow slight differences. First she would mix half beef and half pork. She felt the pork kept them from getting dry. Second, she would cover the top layer in the pot with a good smokey bacon. It infuses the "Piggies" with a wonderful flavor. Try it, it's a nice touch.