HOLUPKIS (Cabbage Rolls)
Compiled with my Mom in Georgia's Real Kitchen!!
Ingredients:
1 lg. head cabbage (core, parboil and separate leaves)
2# ground beef
1 egg
1 c. Long grain rice (cook as directed, set aside)
1 large onion, ½ green pepper, 3 stalks celery with leaves, 1 large carrot (all chopped)
2# bag of saurkraut (optional)
1 large can tomato juice
1 15 oz. can tomato sauce
1 can of diced tomatoes.
Garlic salt (my addition)
Pepper
Start off by making the rice and set aside.
Also par boil a head of cabbage in a pot of boiling water. Take leaves off one at a time as they soften and set aside to cool.
Saute' all chopped vegetables in melted margarine or butter until tender. (Mom also would saute' in bacon grease or salt pork if it was available because of the gooooooood flavor.)
Mix ground beef, cooked rice, egg, and vegetables together with 1 tsp. Black pepper and 1 1/2 tsp. Garlic salt and combine everything until mixed well.
In the bottom of a 6 - 8 quart dutch oven, place a few cabbage leaves and cut off the veins from each cabbage leaf and place those on the bottom (waste not...want not). I also love saurkraut, so I put it on the bottom of the pan on top of the cabbage leaves.
Take each leaf and put 1 or 2 heaping tablespoons (depending on leaf size) of mixture and roll leaf up and tuck in the ends...Place side by side in pan and then layer as needed. I pour tomato sauce, diced tomatoes and tomato juice over top. Place any remaining cabbage leaves on top to keep holupki from burning.
Cover with lid and place in 350 degree oven for 1 and ½ hours..Lower heat to 300 degrees and bake an additional 2 - 3 hours. Make sure cabbage is tender. Cover and let sit in oven even an hour after it is turned off. The next day they are even better......Enjoy!
Sometimes, I make stuffed peppers to place on top and bake because my husband can't eat the cabbage. Same filling for both.
Ingredients:
1 lg. head cabbage (core, parboil and separate leaves)
2# ground beef
1 egg
1 c. Long grain rice (cook as directed, set aside)
1 large onion, ½ green pepper, 3 stalks celery with leaves, 1 large carrot (all chopped)
2# bag of saurkraut (optional)
1 large can tomato juice
1 15 oz. can tomato sauce
1 can of diced tomatoes.
Garlic salt (my addition)
Pepper
Start off by making the rice and set aside.
Mix ground beef, cooked rice, egg, and vegetables together with 1 tsp. Black pepper and 1 1/2 tsp. Garlic salt and combine everything until mixed well.
In the bottom of a 6 - 8 quart dutch oven, place a few cabbage leaves and cut off the veins from each cabbage leaf and place those on the bottom (waste not...want not). I also love saurkraut, so I put it on the bottom of the pan on top of the cabbage leaves.
Take each leaf and put 1 or 2 heaping tablespoons (depending on leaf size) of mixture and roll leaf up and tuck in the ends...Place side by side in pan and then layer as needed. I pour tomato sauce, diced tomatoes and tomato juice over top. Place any remaining cabbage leaves on top to keep holupki from burning.Sometimes, I make stuffed peppers to place on top and bake because my husband can't eat the cabbage. Same filling for both.
Cover with lid and place in 350 degree oven for 1 and ½ hours..Lower heat to 300 degrees and bake an additional 2 - 3 hours. Make sure cabbage is tender. Cover and let sit in oven even an hour after it is turned off. The next day they are even better......Enjoy!
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