Comments on: Halupki a.k.a. Stuffed Cabbage Rolls

By: Lori Miller

Lori Miller — Thu, 18 Sep 2014 16:14:26 +0000

This is very similar to our family recipe except we use tomato sauce, not soup. This it’s one of the few I have found that use ketchup. Mom says it’s necessary.

By: cottagegirl

cottagegirl — Sat, 19 Dec 2009 16:53:08 +0000

Yum ! My mouth is just watering. I, too, am of Polish descent and I even have the makings for Grandma’s cabbage rolls in my fridge to make for this coming week!
My grown kids are always wanting periogi. Ours is potato/cheese based then fried in butter … so I don’t make it too often anymore … but when I do I’m in heaven!

By: motherbuzzard

motherbuzzard — Sat, 10 Oct 2009 19:40:38 +0000

My German/Russian grandmother made almost the exact same recipe. She called them “Halupsi”. She mixed tomato soup with sour cream and spread on top before baking. It made a wonderful sauce. Keep posting grandma’s recipes, they are always the best!

By: Robin

Robin — Sat, 29 Aug 2009 11:15:32 +0000

Hi Cindi! I rated you a 4…note that my Ukrainian husband and half Ukrainian kids would rate you a 12. The recipe is just like Baba’s and other Baba’s. I like my mom’s version better which is a lot of meat and a little rice…they won’t eat mine and rate it a -12. LOL.

Here’s a tip from the Baba’s who were in our lives. They took all the outer leaves from the cabbage head that they had washed and lined the bottom of the roasting pan with them. They were getting thrown away anyway so they put them to good use…in putting them on the bottom of the roaster so that if anything scorched it would not be those precious halupki…it would just be the outer leaves.

I leave the halupki to my SIL to make. But do you by any chance have Baba’s authentic halushki recipe? Not the weak old cabbage and noodles that passes for the real deal. I’m hunting for the real deal where the cabbage is sauteed to a caramel brown sweetness and glazed with it’s own browned juices and the noddles are little things like spaetzle….I could eat that stuff three meals a day!

By: kathyingreendale

kathyingreendale — Tue, 25 Aug 2009 20:25:42 +0000

My Croatian grandmother taught me to make stuffed cabbage rolls. Her’s weren’t tomato based. She used a “sour head” of cabbage, which I guess is just a cabbage that is pickled. I get it at a local grocer that still makes them in crocks. They aren’t so much sour, as they are more salty. I use a combination of beef, ham, rice and garlic, salt and pepper to taste. Then top with saurkraut. Oh, how I can’t wait for the fall weather to arrive! This is a dinner that simmers on the stove for a good part of the afternoon…..yum!

By: tlsintexas

tlsintexas — Tue, 25 Aug 2009 18:25:36 +0000

Another Polish girl here! This brings back such yummy memories of eating these in my grandparents cozy little home in the Texas hill country. Thanks, I need to make some soon!

By: tastymomma

tastymomma — Tue, 25 Aug 2009 14:16:44 +0000

A Polish gal like myself can truly appreciate a recipe like this. Thanks for sharing. Would love to see what other Polska recipes you have!