More from the Eisenbeis recipe collection.
(Comment from The Yakima Kid: Just as the Inuit have many words for snow, and the British have many words for drunk, so do the Germans from Russia have many words for cabbage rolls: Halupsy, Halupsi, Krautwickel, Holubzi, and Kaluschken are only a few - in English, the Germans from Russia often call them "Pigs in the Blankets." In keeping with the presence of dough in many meals, one variant is to chop up a large green cabbage, brown 1.5 pounds of ground beef with a large onion and then add the cabbage with salt and pepper to taste, and cook covered until the cabbage is tender, about 15 - 20 minutes.. While the filling is cooling, make up a batch of bread dough, roll it out about 1/8" thin, in squares or 6" - 8" rounds, bring up the edges, pinch closed, and then bake in the oven on a greased baking sheet at about 350 degrees F until well browned).
Halupsi
1 cup rice, 1 pound lean ground beef, 1 medium onion, 1 teaspoon salt, 1/2 teaspoon pepper
84
Cook rice for 10 minutes. Drain, rinse, and mix with remaining ingredients. Set aside.
1 large head green cabbage
Blanch several cabbage leaves in a large kettle of boiling water for 2-3 minutes. Remove leaves and drain in
colander. Repeating process until all leaves are blanched. Spoon beef mixture onto a cabbage leaf. Roll up leaf
and place in greased baking dish tucking sides of cabbage under the roll. Repeat process using remaining beef and
cabbage.
Tomato juice or V-8 juice
Pour tomato juice over cabbage rolls in baking dish until several inches deep. Do not submerge cabbage rolls. Bake
uncovered at 300 degrees for 2 hours.
Kartofelwergele
3 cups boiled potatoes, 1/4 cup chopped onion, 2 eggs, 1 1/2 cups flour, Salt, Pepper
Mash potatoes. Season with salt, pepper, and onion. Let cool. Add eggs and flour. Mix well. Fill a medium-sized
kettle with water and a dash of salt. Bring to a boil. Divide dough into 3 parts. Form 3 long 1 inch diameter rolls on
floured board with your hands. Cut into 1 inch slices. Drop into boiling water. Remove when they float on top.
Drain in colander. Repeat process until all slices have been boiled. Drain well. Deep fry until brown. Drain well on
paper towels. (Boiling the slices before deep frying is optional.)
This is the Russian version of the Halupsy, or Halupsi. They refer to it as Galupsi.
Halupsy - Galupsi
Elaine Morrison, e-mail message to Michael Miller.
In looking at the AHSGR and GRHS cookbooks, I find several variations of the recipe for what German-Russians call Halupsy. A number of years ago when dining at a hotel in Kiev, I was very pleased to see familiar halupsy on my plate but the waitress corrected me and said that it was Galupsi.
A large head of cabbage is wilted by covering it with boiling water for a few minutes.
The leaves are separated and on each leaf is placed a mixture of ground meat, either beef or pork, and rice, either raw, precooked or Minute Rice. Onion, garlic, salt and pepper are added to taste. Roll or fold up the leaf into a roll; fasten it with a toothpick and place in a kettle.
At this point, one uses their own creative talents. The cooking time will depend upon the type of rice that you use, and whether or not you cook the rolls in a kettle or in the oven.
1. The rolls may be covered with water to which 2 Tbsp vinegar are added.
2. Cover rolls with one can tomato paste diluted with one can water. Add water to cover.
3. Cover rolls with one or two cups sauerkraut or sauerkraut juice; add water to cover.
My favorite is quite removed from that of our ancestors.
1 lb hamburger and 1/2 lb pork sausage, browned and drained
1 small grated onion
2 eggs
1/2 cup raw rice
salt and pepper to taste
salt and pepper to taste
After rolling the meat mixture in the cabbage leaves, cover them with a sauce made of:
2 tbsp lemon juice
1 cup brown sugar
2 small cans tomato sauce
1 303 size can sauerkraut or a smaller can plus a can of juice
Bake three hours covered at 375 degrees. Add a bit of water if the rolls seem too dry.
This is great when serving company because it can be prepared many hours before that last minute rush, and it also makes the house smell wonderfully.
(Comment from The Yakima Kid: Just as the Inuit have many words for snow, and the British have many words for drunk, so do the Germans from Russia have many words for cabbage rolls: Halupsy, Halupsi, Krautwickel, Holubzi, and Kaluschken are only a few - in English, the Germans from Russia often call them "Pigs in the Blankets." In keeping with the presence of dough in many meals, one variant is to chop up a large green cabbage, brown 1.5 pounds of ground beef with a large onion and then add the cabbage with salt and pepper to taste, and cook covered until the cabbage is tender, about 15 - 20 minutes.. While the filling is cooling, make up a batch of bread dough, roll it out about 1/8" thin, in squares or 6" - 8" rounds, bring up the edges, pinch closed, and then bake in the oven on a greased baking sheet at about 350 degrees F until well browned).
Halupsi
1 cup rice, 1 pound lean ground beef, 1 medium onion, 1 teaspoon salt, 1/2 teaspoon pepper
84
Cook rice for 10 minutes. Drain, rinse, and mix with remaining ingredients. Set aside.
1 large head green cabbage
Blanch several cabbage leaves in a large kettle of boiling water for 2-3 minutes. Remove leaves and drain in
colander. Repeating process until all leaves are blanched. Spoon beef mixture onto a cabbage leaf. Roll up leaf
and place in greased baking dish tucking sides of cabbage under the roll. Repeat process using remaining beef and
cabbage.
Tomato juice or V-8 juice
Pour tomato juice over cabbage rolls in baking dish until several inches deep. Do not submerge cabbage rolls. Bake
uncovered at 300 degrees for 2 hours.
Kartofelwergele
3 cups boiled potatoes, 1/4 cup chopped onion, 2 eggs, 1 1/2 cups flour, Salt, Pepper
Mash potatoes. Season with salt, pepper, and onion. Let cool. Add eggs and flour. Mix well. Fill a medium-sized
kettle with water and a dash of salt. Bring to a boil. Divide dough into 3 parts. Form 3 long 1 inch diameter rolls on
floured board with your hands. Cut into 1 inch slices. Drop into boiling water. Remove when they float on top.
Drain in colander. Repeat process until all slices have been boiled. Drain well. Deep fry until brown. Drain well on
paper towels. (Boiling the slices before deep frying is optional.)
This is the Russian version of the Halupsy, or Halupsi. They refer to it as Galupsi.
Halupsy - Galupsi
Elaine Morrison, e-mail message to Michael Miller.
In looking at the AHSGR and GRHS cookbooks, I find several variations of the recipe for what German-Russians call Halupsy. A number of years ago when dining at a hotel in Kiev, I was very pleased to see familiar halupsy on my plate but the waitress corrected me and said that it was Galupsi.
A large head of cabbage is wilted by covering it with boiling water for a few minutes.
The leaves are separated and on each leaf is placed a mixture of ground meat, either beef or pork, and rice, either raw, precooked or Minute Rice. Onion, garlic, salt and pepper are added to taste. Roll or fold up the leaf into a roll; fasten it with a toothpick and place in a kettle.
At this point, one uses their own creative talents. The cooking time will depend upon the type of rice that you use, and whether or not you cook the rolls in a kettle or in the oven.
1. The rolls may be covered with water to which 2 Tbsp vinegar are added.
2. Cover rolls with one can tomato paste diluted with one can water. Add water to cover.
3. Cover rolls with one or two cups sauerkraut or sauerkraut juice; add water to cover.
My favorite is quite removed from that of our ancestors.
1 lb hamburger and 1/2 lb pork sausage, browned and drained
1 small grated onion
2 eggs
1/2 cup raw rice
salt and pepper to taste
salt and pepper to taste
After rolling the meat mixture in the cabbage leaves, cover them with a sauce made of:
2 tbsp lemon juice
1 cup brown sugar
2 small cans tomato sauce
1 303 size can sauerkraut or a smaller can plus a can of juice
Bake three hours covered at 375 degrees. Add a bit of water if the rolls seem too dry.
This is great when serving company because it can be prepared many hours before that last minute rush, and it also makes the house smell wonderfully.
