HOLUPKI (Stuffed Cabbage) #RECIPE

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holupki recipe

HOLUPKI is another favorite recipe of ours from the American Carpatho Russian Cookbook, originally compiled in 1960 (my mom was on the cookbook committee).

Depending on where you live, perhaps you know these as stuffed cabbage or maybe you even  call them “pigs in the blanket” (if you’re from Western Pennsylvania).

My mother used to make these frequently when I was growing up.  My dad sure did like this, and now this dish is Tim’s favorite.  

It does require some time and patience to prepare, and I will attach step-by-step photos at the end of this post.  

If you like cabbage, I KNOW you will enjoy this dish as much as we do.

 

HOLUPKI (Stuffed Cabbage)
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Ingredients
  1. 1 head of cabbage
  2. 1 small onion, diced fine
  3. 1 1/2 tsp salt
  4. 2 eggs
  5. 1 c. uncooked rice
  6. 1 can sauerkraut, drained
  7. 1 lb. ground beef
  8. 1/2 tsp salt
  9. 1/4 tsp pepper
  10. 1 can of diced tomatoes
Instructions
  1. Prepare the cabbage by coring it and separating the leaves. In a large pot of boiling water, steam the cabbage leaves for 3-5 minutes. (I do about 6 leaves at a time). Cool, and cut the veins off.
  2. In a large bowl, mix together the ground beef, onion, eggs, rice, salt and pepper.
  3. Sprinkle the bottom of a large pot with sauerkraut, tomatoes and leftover cabbage pieces.
  4. Put a small amount of the meat mixture inside of each cabbage leaf and roll up. Place rolls side by side in a large pot, repeating until all is used, ending with a layer of sauerkraut and tomatoes on top. Pour remaining tomatoes (or a can of tomato soup) on top and cover with water.
  5. Cook 1 1/2 - 2 hours.
  6. ENJOY!!
Notes
  1. I don't like to "over salt" things when I cook. I prefer applying it for my individual taste, but you may want to add more salt to your holupki before eating them.
Shore Savings With Patti http://www.shoresavingswithpatti.com/

 

CORE CABBAGE AND SEPARATE LEAVES:

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REMOVE VEINS from steamed cabbage leaves:

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PREPARE MEAT MIXTURE IN LARGE BOWL AND MIX WELL:

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PLACE MEATBALL SIZED MEAT MIXTURE INSIDE LEAF,  ROLL UP  AND TUCK IN THE ENDS  (You can trim the ends if the leaves are too big.

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PLACE SIDE BY SIDE IN POT, layer with cabbage pieces, sauerkraut and tomatoes

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COOK OVER MEDIUM HEAT 1 1/2 – 2 HOURS

ENJOY!!

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My Church Cookbooks ~ one with and one without a cover  (in other words, one to pass on to each of my girls)

russiancookbooks

 Christ the Saviour Cathedral in Johnstown, PA.    (This is the church ~  Tim and I got married here May 6, 1989)!!

Christ The Savior

 

 

 

 

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