This recipe is pretty basic and authentic; i have been making cabbage rolls (Halupki) for at least 40 years and learned from my Slovak father. Salt pork topped the pot! Tomato soup is very authentic; i have a Slovak cookbook from 1952 and those halupki recipes all call for tomato soup. My mother used to use Hunt's Tomato Sauce for hers, and so i like it better that way personally. A couple of suggestions to make it easier: take the cabbage and cut around the core; straight down, to cut where the leaves attach to the core. Put the cabbage in a pot, fill with water and bring to boil. You will see the cabbage start to turn a brighter color, you can then cut the leaves off the core and pull them off with a fork, as you use them, allow the cabbage head to sit in simmering water for more leaves to soften. As for the rice, we boiled water, added the rice, turned of the heat and let it sit for 3-5 min. then drain. Now it is par-boiled and you can add it directly to the raw meat, with a little tomato sauce, a LOT of salt and pepper and if you like, some onion and/or garlic powder. Two final suggestions; put about a half cut of water in the pot with the stuffed leaves, so that they do not scorch, and finally, add a few capfuls of vinegar to the finished product. The vinegar helps prevent "gas" from the cabbage, and also adds a little flavor. My family sometimes cooked any extra cabbage; when we ate it, we would use some of the pot sauce, a dab of butter(no saltpork) and more vinegar.
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This recipe is pretty basic and authentic; i have been making cabbage rolls (Halupki) for at...