1/2 Photos of Old Fashioned, Authentic, Hunky Halupki
A good ol' Hunky halupki recipe from our great-grandma Suzie Takas, her protege and excellent cook and baker, our mom, Patricia Sue (Oshinsky) Swestock, adapted with love by the Brothers Swestock.
My Private Note
Units: US | Metric
- 3 lbs ground beef (mix what you like, beef, veal, pork combo is best)
- 2 tablespoons fresh ground black pepper (more than you probably think there should be)
- 1 teaspoon sea salt (to taste)
- 1 bunch fresh parsley, finely chopped
- 4 eggs
- 1 cup long grain rice (rinse and soak the rice for about one hour, cooking in the halupki will do the rest)
- 1 medium onion (finely chopped onion )
- 1/2-1 teaspoon crushed red pepper flakes
- 1 teaspoon garlic powder (to taste)
- 1/4 cup ketchup (optional)
- 1 (10 ounce) can tomato soup (optional)
- 1 quart sauerkraut (rinsed or not, depending how sour you like it)
- 2 medium onions, thickly sliced
- 2 medium cabbage
- 8 -10 bay leaves (laurel)
- 6 garlic cloves (coarsely chopped)
- 1 lb kielbasa
- 1 teaspoon caraway seed
- 1 (15 ounce) can tomato sauce
- 2 (15 ounce) cans whole tomatoes, crush by hand (with liquid)
- 2- Core and boil the cabbage heads.
- 3-- remove outer leaves as they become blanched -- do not over-cook.
- 4-- stack on cookie sheet as they come out of the water - they will continue to soften.
- 5-- cut thick vein from each leaf.
- 6- mix together your meat, drained rice, chopped onion, garlic powder, parsley, salt, black pepper, red pepper flakes, and egg.
- 7-- 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).
- 8- 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.
- 9-- it doesn't take long to do this -- have fun.
- 10Now for the artistry:.
- 11- Line the bottom of your roaster with bacon - roaster should be deep enough to add several layers and hold adequate liquid.
- 12- Top the bacon with a good layer of left-over cabbage leaves -- the ones too small to roll or ripped leaves.
- 13- layer with sauerkraut.
- 14- sprinkle a little caraway seeds.
- 15- layer with thickly sliced onion and chopped garlic.
- 16- add 6-10 bay leaves, depending on the amount.
- 17- layer the halupki - alternating direction of layers.
- 18-- incorporate 2 - 3 inch lengths of kielbasa throughout.
- 19- add remaining tomato soup if used.
- 20- add tomatoes and sauce.
- 21- salt and pepper.
- 22- add cabbage water to cover.
- 23Bake at 350 for one hour then reduce heat to 250 for three more hours.
- 24-- or reduce heat to 175-200 overnight - check to ensure enough liquid - don't dry them out.
- 25Serve with kick-ass mashed potatoes.
- 26- roast as much garlic as you would like in the potatoes.
- 27Cube potatoes and for best results add sea salt and refrigerate for a few hours.
- 28- rinse and drain potatoes, cover with water and lightly boil until soft.
- 29Mash 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.
- 30Now that's some good ol' Hunky eatin'!
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Nutritional Facts for Old Fashioned, Authentic, Hunky Halupki
Serving Size: 1 (6746 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 6366.0
- Calories from Fat 3197
- Total Fat 355.2 g
- Saturated Fat 129.9 g
- Cholesterol 1968.3 mg
- Sodium 14062.6 mg
- Total Carbohydrate 406.3 g
- Dietary Fiber 95.8 g
- Sugars 134.1 g
- Protein 399.0 g