Old Fashioned, Authentic, Hunky Halupki |
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Prep Time: 120 Minutes Cook Time: 240 Minutes |
Ready In: 360 Minutes Servings: 6 |
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A good ol' Hunky halupki recipe from our great-grandma Suzie Takas, her protege and excellent cook and baker, our mom, Patricia Sue (Oshinsky) Swestock, adapted with love by the Brothers Swestock. Ingredients:
3 lbs ground beef (mix what you like, beef, veal, pork combo is best) |
2 tablespoons fresh ground black pepper (more than you probably think there should be) |
1 teaspoon sea salt (to taste) |
1 bunch fresh parsley, finely chopped |
4 eggs |
1 cup long grain rice (rinse and soak the rice for about one hour, cooking in the halupki will do the rest) |
1 medium onion (finely chopped onion ) |
1/2-1 teaspoon crushed red pepper flakes |
1 teaspoon garlic powder (to taste) |
1/4 cup ketchup (optional) |
1 (10 ounce) can tomato soup (optional) |
1 quart sauerkraut (rinsed or not, depending how sour you like it) |
2 medium onions, thickly sliced |
2 medium cabbage |
8 -10 bay leaves (laurel) |
6 garlic cloves (coarsely chopped) |
1 lb kielbasa |
1 teaspoon caraway seed |
1 (15 ounce) can tomato sauce |
2 (15 ounce) cans whole tomatoes, crush by hand (with liquid) |
Directions:
1. Method:.
2. - Core and boil the cabbage heads.
3. - remove outer leaves as they become blanched - do not over-cook.
4. - stack on cookie sheet as they come out of the water - they will continue to soften.
5. - cut thick vein from each leaf.
6. - mix together your meat, drained rice, chopped onion, garlic powder, parsley, salt, black pepper, red pepper flakes, and egg.
7. - to sweeten up the meat a bit, I add a good squirt of ketchup (there's only one brand - Heinz) and 1/2 can of tomato soup (you probably don't need this if you use pork - but at least try the ketchup).
8. - fill your rolls and roll 'em up - don't roll too tight - you will be able to tuck in the ends by pushing in with your little finger - if they're rolled to tight, they'll explode in your hand - or fold over the ends of the leaf when rolling sort of like a round burrito.
9. - it doesn't take long to do this - have fun.
10. Now for the artistry:.
11. - Line the bottom of your roaster with bacon - roaster should be deep enough to add several layers and hold adequate liquid.
12. - Top the bacon with a good layer of left-over cabbage leaves - the ones too small to roll or ripped leaves.
13. - layer with sauerkraut.
14. - sprinkle a little caraway seeds.
15. - layer with thickly sliced onion and chopped garlic.
16. - add 6-10 bay leaves, depending on the amount.
17. - layer the halupki - alternating direction of layers.
18. - incorporate 2 - 3 inch lengths of kielbasa throughout.
19. - add remaining tomato soup if used.
20. - add tomatoes and sauce.
21. - salt and pepper.
22. - add cabbage water to cover.
23. Bake at 350 for one hour then reduce heat to 250 for three more hours.
24. - or reduce heat to 175-200 overnight - check to ensure enough liquid - don't dry them out.
25. Serve with kick-ass mashed potatoes.
26. - roast as much garlic as you would like in the potatoes.
27. Cube potatoes and for best results add sea salt and refrigerate for a few hours.
28. - rinse and drain potatoes, cover with water and lightly boil until soft.
29. Mash together with butter, canned milk, cheddar/freshly grated Parmesan cheese, sea salt, white pepper, roasted garlic, jarred diced garlic, a little garlic powder, and grape seed oil.
30. Now that's some good ol' Hunky eatin'!
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