Halupki
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
2 Medium Heads of Fresh Cabbage1 lb. Meatloaf Mix (2 parts lean ground beef, 1 part lean ground turkey, 1 part ground pork)1 Tbsp Chopped Fresh Italian Parsley1 Cup White Rice2 Cups Water1 Tbsp Chicken bouillon1 Small Onion1 Can Campbell's Condensed Tomato Soup1 tsp Salt.5 tsp Black Pepper
Pre-heat oven to 350 degrees Fahrenheit.
Finely dice the onion. Put onion, water, bouillon, and rice in a medium pot, stir, and bring to a boil over high heat. Cover and reduce heat to low. Simmer 15 minutes then remove from heat and let stand an additional 5 minutes.
While rice is cooking, rinse and core the cabbages. One at a time, place the cabbages in a microwave safe bowl with about 2 cups of water. Cover tightly with plastic wrap and microwave on high for 8 minutes. Remove the cabbage from the water being careful not to burn yourself as the cabbage will be extremely hot. You can use the same water for the second cabbage. Carefully pull the leaves off the cabbage making sure they don't tear. Cut the thick stem from the end of the cabbage leaf (make a triangle shape cut). If the cabbage is especially dense you may have to re-steam the center to make sure all the leaves are equally soft. You can steam both centers at the same time. Use the outer leaves to line the bottom of a large, shallow baking dish.
In a large bowl mix the cooked rice with the meatloaf mix, parsley, salt and pepper. I found that using a spoonula (combo of a spoon and spatula) works the best.
Use only the medium to large leaves to wrap the meat mixture. Place a leaf in your hand and spoon a medium meatball sized amount into the bottom part of the leaf, just above the triangular cut. Fold in the bottom pieces of leaf, followed by the sides, then roll the tops closed. Place in the leaf lined baking dish seam side down. Repeat for the rest of the meat mixture, placing halupki in a single layer. Use a second baking dish if you have too many halupki. You may have leaves left over. Spoon the tomato soup over the halupki and top them with the small, center cabbage leaves. Cover with tin foil or a lid and bake for one and a half hours or until internal temp of the halupki is 160-165 degrees.
Makes about 15 halupki, depending on size.
Number of Servings: 15
Recipe submitted by SparkPeople user GBUNDRA.
Finely dice the onion. Put onion, water, bouillon, and rice in a medium pot, stir, and bring to a boil over high heat. Cover and reduce heat to low. Simmer 15 minutes then remove from heat and let stand an additional 5 minutes.
While rice is cooking, rinse and core the cabbages. One at a time, place the cabbages in a microwave safe bowl with about 2 cups of water. Cover tightly with plastic wrap and microwave on high for 8 minutes. Remove the cabbage from the water being careful not to burn yourself as the cabbage will be extremely hot. You can use the same water for the second cabbage. Carefully pull the leaves off the cabbage making sure they don't tear. Cut the thick stem from the end of the cabbage leaf (make a triangle shape cut). If the cabbage is especially dense you may have to re-steam the center to make sure all the leaves are equally soft. You can steam both centers at the same time. Use the outer leaves to line the bottom of a large, shallow baking dish.
In a large bowl mix the cooked rice with the meatloaf mix, parsley, salt and pepper. I found that using a spoonula (combo of a spoon and spatula) works the best.
Use only the medium to large leaves to wrap the meat mixture. Place a leaf in your hand and spoon a medium meatball sized amount into the bottom part of the leaf, just above the triangular cut. Fold in the bottom pieces of leaf, followed by the sides, then roll the tops closed. Place in the leaf lined baking dish seam side down. Repeat for the rest of the meat mixture, placing halupki in a single layer. Use a second baking dish if you have too many halupki. You may have leaves left over. Spoon the tomato soup over the halupki and top them with the small, center cabbage leaves. Cover with tin foil or a lid and bake for one and a half hours or until internal temp of the halupki is 160-165 degrees.
Makes about 15 halupki, depending on size.
Number of Servings: 15
Recipe submitted by SparkPeople user GBUNDRA.
Nutritional Info Amount Per Serving
- Calories: 138.1
- Total Fat: 5.7 g
- Cholesterol: 18.5 mg
- Sodium: 415.8 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 3.1 g
- Protein: 8.6 g
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