I have always liked cabbage recipes that are flavorful. Below are some you should try.
- 2 heads of cabbage
- 2 lbs ground beef
- 3 cups cooked rice
- 1 egg
- 1 tsp garlic
- 1 tbsp parsley
- 2 slices diced onion
- 1 -15 oz. can tomato sauce
- 1-28 oz. can crushed tomatoes
- 1/4 cup tomato sauce in meat
- Salt & Pepper to taste
Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.
Cut off the rough part on the end of the cabbage leaf with a sharp knife.
Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won’t burn.
Pour crushed tomatoes over Halupkys.
Cover and bake approximately 75 minutes at 375º.
Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour.
Serve with tomato sauce.
- 2 Heads of Cabbage
- 3 Smoked Turkey Tails or Ham Hocks
- 1 Green Bell Pepper chopped
- 1/4 Red Bell Pepper chopped
- 1 Large Onion chopped
- 1 Stalk Celery chopped
- 3 Tbs Margarine or Butter
- 3 Qts Water
- 1 Qt Chicken Broth
- 2 Chicken Flavor Bouillon Cubes
- 1-1/2 Tbs Sugar
- 1 Tbs Salt
- 1 Tbs Parsley Flakes
- 3/4 Tsp Cayenne
- 1/2 Tsp Black Pepper
Rinse tails or hocks.
Chop your onion, celery, and peppers into small pieces.
Place a pot over medium heat.
Add tails or hocks.
Add vegetables and minced garlic.
Add broth and water, then stir in well. Cover with a lid (leaving a crack on the sides) and boil until meat is very tender, about 2-1/2 to 3 hours.
Afterwards, chop the ends off 2 heads of cabbage. Cut around the center and remove stem if you desire. (I DON’T USE THE VERY WHITE CABBAGE AT THE CORE)
Break cabbage into small or medium size pieces.
Add 1 tbs of salt and water to a big bowl. Add cabbage, and soak until tails or hocks are done, then rinse.
Add cabbage to pot.
10. Add margarine or butter.
11. Add bouillon cubes and seasonings.
12. Reduce heat to low-medium heat. Cover with a lid (leaving a crack on the sides).
13. Cook until cabbage reaches your desired level of tenderness.
- 750 g 26.45oz cabbage
- 2 onions
- 2 eggs
- 1/3 cup 56g semolina
- 2 garlic cloves
- 1/4 bunch parsley
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying
Chop the cabbage, cook in boiling water for 7-8 minutes, then drain completely.
Chop the onions, crush the garlic cloves. Cook the onions for few minutes and add crushed garlic. Cook over medium-low heat until onions become golden.
In a large bowl place cooked and drained cabbage, cooked onions, parsley, eggs, semolina, thyme, salt and pepper. mix all the ingredients well until incorporated. If needed add more semolina. Set aside for 10 minutes.
In a large pan heat vegetable oil.
Shape patties from cabbage mixture and fry over medium-high heat for 2-3 minutes from each side or until golden. Transfer to a kitchen paper to get rid of excess oil.
*serving suggestion: sour cream with dill, yogurt, fresh salad