Posted on 08/04/2023 11:25:34 AM PDT by DallasBiff
You had it done correctly! ;^)
delightful
Yeah - sounds great!
tonight we got haddock and 3 dif perogies with slaw
I’m a Ukie but YUCK!!!
I always heated those things.
I like cabbage and tomatoes well enough, but the ground beef. Ugh.
Just a bit of advice to think about. Don’t use 80% ground. I think that was the reason I disliked them so much. Greasy things and we could only afford the cheapest of the cheap meat.
YES!!
A church in Pocahontas, Va still has a Hungarian cabbage roll fundraiser
https://pocahontashighschoolindians.com/town-of-pocahontas-virginia/
My son took me there for my 70th birthday. Food was great. I think for the 7 of us we ordered everything on the menu, then went to the deli and ordered tons of kielbasa. Theirs is the best kielbasa I’ve ever eaten. My family never made stuffed cabbage with tomato sauce. We put a thick layer of sauerkraut on top of the stuffed cabbage and baked them in one of those large enamel roasting pans.
Yes Grandmas sarma and dad made it the same way with tomato sauce. And I did it the same for about 40 years. Last year I found a recipe that called for frying some cut up bacon in a Dutch oven, removing it, putting in the steamed cabbage rolls in the bacon fat, browning them a bit. Adding some beef stock and simmering covered. I’ll never go back.
My wife’s family calls this Halupki
btw I am in Youngstown and still enjoy chip chop ham
Sounds delicious! THANX for posting. BFL
My ex- mother in law who was Polish used to make these, they were called Golabki. I miss her cooking.
God I was such a little brat, I would say to my mother, " I don't want any of that hunky food".
Now it looks delicious.
“My Babushka “
Dang. Thanks for the reminder.
My parents would drop me off for weekends with her and all we would do is cook, making bread, noodles, sausage from scratch and canning vegies.
Loved it!
For the Slovak variety (halubki), filling is a mixture of ground pork and beef or veal. Add sauteed onions and parboiled rice, plus ketchup and seasonings. I steam the leaves off the cabbage head to soften them. Roll the rolls and put them in a stock pot with extra cabbage, sauerkraut and sliced polska kielbasa. Add 1 can of tomato soup, but you end up with a less tomato-y mixture - the krauts and kielbasa flavor the rolls rather than tomato sauce. Top with water and simmer about 2 hours.
Just ruined my keyboard with drool.....
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