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    Halupka (Cabbage Rolls)

    Source of Recipe

    by Jo/EDC, from CCHS Music Parent Association A Repertoire of Recipes

    Recipe Link:

    List of Ingredients

    1 pound ground beef mixed with 1/4 pound veal and 1/4 pound pork
    1/2 cup rice, partially cooked
    salt and pepper to taste
    dash of celery salt
    1/2 tsp. onion powder or 1 small onion, diced
    1 egg
    1 head of cabbage (not too firm)
    2 Tbsp. bacon fat
    1 large can sauerkraut (optional)
    1/2 pound bacon slices (optional)
    1 can tomato soup (for liquid topping)


    Remove core from cabbage with a sharp knife. Scald cabbage in boiling water about 20 minutes. Remove and allow to cool before handling. Remove a few leaves at a time and trim down the thick ridge on core edge for easy rolling. Set leaves aside.

    Cook rice only 10 minutes in salted water. Strain and run cold water through rice in a colander. Saute onion in bacon fat until it becomes transparent. Combine onion and melted fat with raw meat, egg, rice, salt, pepper, celery salt and onion powder; mix well. (If you do not care for fresh onion, it may be omitted, but then bacon fat must be used for flavor.)

    Spread each leaf with raw meat mixture to about a 3/4 inch elongated thickness. Fold opposites sides and roll, starting with the thick end. Place rolls in a closed casserole-type dish (4 quart) with folded side down. Top with half the diluted tomato soup. Bake at 325 for about 2 hours, until tender. While baking, the rolls may lose some liquid even though they are covered. Check for liquid loss and continue adding water a little at a time so rolls will not stick and burn. Should rolls begin to rise in the liquid, you may place an ovenproof glass lid as a weight to hold them down. Keep casserole covered.

    They may also be baked in a bed of sauerkraut and a chunk of bacon may be added to the liquid for flavor. Bacon strips may be placed across the entire top of the rolls in the casserole.

    Halupka tastes best if they are made a day ahead and refrigerated. Before refrigerating, remove casserole lid to allow all steam to escape. You may refrigerate when the dish is slightly warm to the touch. If it's too warm, they will sour. This is true with any hot dish made with "acid" vegetables. When cold, cover casserole with plastic wrap, not foil.

    Serving suggestion: mashed, buttered potatoes, corn, tomato slices, a thick piece of warm Vienna bread and an ice cold glass of milk.




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