Holupki is a dish that goes by many names. I’m sure that there are more recipes than there is names. According to Wiki, “Gołąbki are also referred to as golumpki, golabki, golumpkies, golumpkis or gwumpki. Similar variations are called holubky (Slovak), töltött káposzta (Hungarian), holubtsi (Ukrainian), golubtsy (Russian), balandėliai (Lithuanian), Kohlrouladen German (or sarma a Turkish loan-word, commonly applied to some Southern Slavic versions, particularly in the Carpathian and Balkan regions), kåldolmar (Sweden, from the Turkish dolma). In Yiddish, holipshes, goleptzi golumpkiand holishkes or holep are very similar dishes.
In the United States, the terms are commonly Anglicized by second- or third-generation Americans to “pigs in a blanket”, “piggies”, “stuffed cabbage”, “stuffed cabbage leaves”, or “cabbage casserole”. They are referred to as “halupki” in the coal regions of Northeastern Pennsylvania.”
See what I mean? I don’t know about you, but sometimes I’ve just gotta have it. You can roll the cabbage, certainly, but if you just don’t feel like it, cut the cabbage leaves into big hunks and layer your casserole.
NOTE: Whether rolling or making the casserole, it freezes great! I always make enough for about three meals and freeze two of them.
I’m sure my recipe is unconventional, but so am I and this is how we like it.
1 beaten egg
½ cup milk
¼ cup chopped onion
1 ½ tsp Worcestershire sauce
1 tsp salt
1/2 tsp poultry seasoning
1 lb ground meat (I like to mix beef and pork)
¾ cup rice, cooked and cooled
1 head cabbage
1 can tomato soup
8 oz tomato sauce
1 TBSP brown sugar (level. Don’t overdo)
1 TBSP fresh lemon juice
If making the casserole, rinse the cabbage and cut the cabbage leaves off the head. Cut the large center vein out, throw the leaves in a pot of boiling water and let them cook for about 3 minutes. It will make your oven time a lot shorter. Drain, cool.
Cut the leaves into the desired size and set aside. In the same pan (which is now empty), mix the sauce. Mix soup, tomato sauce, brown sugar and lemon juice. Mix well and set aside. No need to cook it.
In large bowl, mix egg, milk, onion, Worcestershire sauce, salt, pepper, poultry seasoning, rice, and uncooked meat. Mix well.
In a beautiful casserole dish, spray lightly and put a bit of the sauce in the bottom. Begin layering – cabbage, meat, sauce, repeat. Cover with foil and bake at 350° F for 60 minutes. Remove foil and continue baking another 15 minutes or until cabbage is done to your liking.
(Good idea to put a cookie sheet underneath when baking this).
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By Tika for CHEW WANNA EAT? © 2015