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Slovak Stuffed Cabbage Recipe - Holubky or Halupki

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Cabbage Rolls in Tomatoes
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This recipe for Slovak stuffed cabbage, also known as holubky or halupki, is made with ground beef and pork, sauerkraut, paprika and tomato sauce. Here are more stuffed cabbage recipes.

Makes about 18 Slovak stuffed cabbages or holubky or halpuki

Prep Time: 45 minutes

Cook Time: 4 hours

Total Time: 4 hours, 45 minutes

Ingredients:

  • 1 (4-pound) whole head of cabbage
  • 1/2 cup raw rice
  • 1/2 cup water
  • 1 finely chopped medium onion
  • 4 tablespoons (1/2 stick) butter
  • 1 1/2 pounds ground beef chuck
  • 1/2 pound lean ground pork
  • Salt and pepper
  • 1 large egg
  • 1 clove minced garlic
  • 1 teaspoon sweet or hot paprika
  • 1 pound drained (reserve juices) sauerkraut (rinsing optional)
  • 1 (14-ounce) can tomato sauce
  • 1 (14-ounce) can crushed tomatoes

Preparation:

  1. Remove large outer leaves from cabbage and set aside. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 18 leaves.

  2. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.

  3. Chop the remaining cabbage, still reserving large outer leaves, and place it in the bottom of a large greased casserole dish or Dutch oven.

  4. Rinse rice and cook it in 1/2 cup water until water is abosrbed. Remove from heat and let cool. Meanwile, saute chopped onion in butter in a medium skillet until tender, and let cool.

  5. In a large bowl, mix cooled rice, cooled onions, beef, pork, salt and pepper to taste, egg, garlic, paprika, reserved sauerkraut juices and 1/3 cup of the tomato sauce, and blend thoroughly. Don't overmix or the meat will become tough.

  6. Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.

  7. Place the cabbage rolls on top of the chopped cabbage with sauerkraut and some tomato sauce in between the layers in the casserole dish or Dutch oven. Top with all the crushed tomatoes, remaining sauerkraut and tomato sauce, and a few of the reserved whole cabbage leaves. Add enough water to cover completely. Bring to a boil, reduce heat to very low, cover and simmer 3 to 4 hours. Watch carefully so stuffed cabbages don't burn.

  8. Serve with pan juices and a drizzle of sour cream, if desired, and mashed potatoes and crusty bread.

  9. Cabbage rolls freeze well before or after cooking, and can be made in a slow cooker (see your manufacturer's instructions).
Note: Since they can be eaten hot or at room temperature, mini cabbage rolls make great appetizers. Just spear them with a frilled toothpick and you're good to go!
User Reviews

Reviews for this section have been closed.

 5 out of 5
I agree 100% with all of you !!!, Member crazyauc

Thanks, jukejointjezebel! I could not have worded it better. The EXACT thing happened in my family! I have been thinking of an attempt for years. Have not had since I was 10, I'm now 54. I am beside myself! P.S. The review about steaming is on spot! People laughed when I said before I found this page that I was considering sauerkraut. They said, ""But isn't that just cabbage?"" lol We hail from Belgium, so no, it IS NOT just cabbage!!!

2 out of 2 people found this helpful.

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