Halupki (stuffed cabbage rolls)
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!
- Ready In:
- 1hr 45mins
- 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
- 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.
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I have found my stuffed cabbage recipe, no need to look at anything else. Excellent. I did them low in the crock pot and made a change due to that and only added 3/4 cup liquid to the tomato soup-and I used Imagine no chicken chicken broth. Used some dried thyme, parsley and Penzeys 4s seasoned smoky salt for the salt. Used two egg whites and 96 percent lean beef, and Savoy cabbage. Set the crock pot for 5 hours and checked on them before that and they were done, switched to keep warm. Nothing beats this traditional recipe that reminds me of the best ones I have ever had made by a family friend from Poland.Reply
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