Halupki (stuffed cabbage rolls)

READY IN: 1hr 45mins
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"

Ingredients Nutrition

Directions

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

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