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Stuffed Cabbages




Ingredients

2 heads of cabbage 
2 lbs ground beef (or veal/beef/pork mix)
3 cups cooked rice 
1 egg 
1 tsp garlic 
1 tbsp parsley
2 slices diced onion 
1 -15 oz. can tomato sauce 
1-28 oz. can crushed tomatoes
1/4 cup tomato sauce (in meat)
Salt & Pepper to taste

Preparation



Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.  
Cut off the rough part on the end of the cabbage leaf with a sharp knife.  
Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won't burn.
Pour crushed tomatoes over Halupkys.  
Cover and bake approximately 75 minutes at 375º. 
Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour.  
Serve with tomato sauce. 

31 comments:

Unknown a dit…

They look good,when my mother made her cabbage rolls she would wrap them in bacon and they were delicious too.

Unknown a dit…

I've never had any, but recipe looks easy enough, I will try to make a batch. Thank you!

me a dit…

looks good



Shirley Benoit a dit…

My Mom made the best.Cooked them in a LG cooker all day... I never made them or got her recipe. But your sounds like hers... Will have to try it... ��

Kelly Hayes a dit…

I've always cooked them in a pressure cooker. No garlic or parsley in mine, no chunks of tomato and add some vinegar into the tomato sauce.

Michele Langill a dit…

Ohhh bacon wrapped sounds delish!!

Michele Langill a dit…

Ohhh bacon wrapped sounds delish!!

Rose Mcclarin a dit…

have to try this recipe one I have is a little different but this looks better, can't wait to try them.

COUNTRY CRAFTING a dit…

I add sauerkrat to my layers and kielbossi slices

Natalie a dit…

I have been looking and looking for this! Thanks!

Unknown a dit…

I put my rolls in a large pot with sauerkraut and let them cook for about 2 hours on medium so the juices get into the rolls. This was the way my mother fixed them and she got the recipe from her mother from Germany.

patsy kachur a dit…

I used to make these all the time when my kids were home. Now for a Pot Luck Dinner. They are best made in big batches. And they are so good. This is a "Comfort Food". Love it.

Amanda Speer a dit…

I wonder if I don't like rice how much breadcrumbs I would use??

Amanda Speer a dit…

I wonder if I don't like rice how much breadcrumbs I would use??

Kay Johnston a dit…

My mother would substitute mashed potatoes for the rice

Kay Johnston a dit…

My mother would substitute mashed potatoes for the rice

DCDaniel a dit…

Can't use breadcrumbs, won't work. Maybe cracked wheat but I would not recommend it,maybe shredded carrots but if you don't like rice ehy would you make this?

DCDaniel a dit…

Can't use breadcrumbs, won't work. Maybe cracked wheat but I would not recommend it,maybe shredded carrots but if you don't like rice ehy would you make this?

Howard Huggins a dit…

Patsy, thanks for the suggestion as a "comfort food!" But these look Soon yummy, I'll likely finish them off in one setting, and I surely WON'T be comfortable afterwards. ;-) LOL

Unknown a dit…

Riced cauliflower would work, for those of us grain free

terri marks a dit…

I think you could use bread crumbs, just like a meat loaf I make. Start with a cup of crumbs (panko crumbs for more texture) and add more according to the feel of the mixture. You don't want it too bready, so just go by how it feels. You're really looking for an ingredient that will absorb flavors and bread crumbs do that job well.

jojo rose a dit…

i put the cabbage in the freezer over night then the next day let it un-thaw the leaves come off easy and no need for boiling water. they are soft enough to roll the meat.. less time and more conveinent..

Joyce Beilis a dit…

I used to bake mine but now I use the pressure cooker. Faster and tastes just as good. I have a friend who uses barley instead of rice and was surprised at how good it was. I prefer the rice and I don't precook it.

sandy a dit…

You can also use all of these ingredients and make a cabbage soup

maxine Letarte a dit…

I make mine the old fashioned Polish way, I use a lb. of salt pork diced into small pieces and fried until crispy, add this to the meat and raw rice. Wrap in the Cabbage leaves, place in long baking pan and pour 1 can of tomato sauce and 1 can of diced tomatoes over them. Bake until tender and rice is done---

Unknown a dit…

I have not made this for years might have to do some

Cathy Flint a dit…

I have not made this for years might have to do some

MaryAnn Nagy a dit…

I use lean ground pork, tomato juice instead of crushed tomatoes and layer sauerkraut on the bottom of the pan ad then on the top of them all. Traditional Slovak recipe for Houlupki. We don't put egg in either and use raw rice, Cook them until it starts boiling and then lower gas and cook for 1 hr.

MsWhereisforever a dit…

Looks delicious!

Unknown a dit…

My mom would use hamburger and dried rice and pack them all around a big pot for tomato juice in with some garlic salt and garlic and then at the end at a dab of sour cream on top

Whitney Grove a dit…

My mom would use hamburger and dried rice and pack them all around a big pot for tomato juice in with some garlic salt and garlic and then at the end at a dab of sour cream on top

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