Halupki, galumpki, toltott kaposzta… These are all Eastern European names for cabbage rolls – a comfort food each country, whether Russia, the Ukraine, Poland or Hungary, fiercely claim to be uniquely theirs.
While the Hungarians do have a large claim, their dish doesn’t vary markedly from other preparations aside from the addition of the occasional mushrooms. Stuffed cabbage at its heart is made using the same basic method everywhere and each version offers similar flavor profiles. Its origins lie in humble, peasant food and frugal housewives who needed to make the most of the ingredients at their disposal, particularly the ubiquitous cabbage.
Fillings burst with a hearty mixture of beef, pork, and rice combined with sautéed garlic and onion. Ingredients are stuffed into steamed cabbage leaves, layered in a casserole and covered in a rich tomato sauce. All in all, these roll-ups are a meal worth sitting down to, paired with generous helpings of mashed potatoes or buttered noodles.
In her day, my Hungarian grandmother prepared stuffed cabbage casseroles large enough to feed a family of seven for Sunday dinners, which required more than 40 rolls and copious quantities of mashed potatoes. The multi-ethnic enclave where she resided housed many families of Eastern European extraction, so her recipe reflected their blended traditions. As a result and surely unconsciously she never used the Hungarian term for her recipe, simply referring to the dish as stuffed cabbage.
In any case, a strikingly smaller rendition of her dish remains a favorite among the extended family, reminding all of us of our roots and family tradition.
Cabbage Rolls (Halupki, Galumpki, Toltott Kaposzta)
Tender leaves of cabbage stuffed and rolled with ground meat, garlic, onion and rice, simmered in a rich tomato sauce. Serves 6-8
Ingredients:
1-2 medium heads green cabbage, about 2 to 2¼ pounds
1 ½ - 2 pounds ground meat mixture as in meat loaf (beef, pork, veal)
1 egg
1 medium onion, minced
2 garlic cloves, minced
2 tsp salt
1 tsp black pepper
3/4 cup uncooked white rice, parboiled
2 tablespoons light brown sugar
One 16 oz bag of sauerkraut, rinsed and drained
Strips of uncooked bacon to layer on top of casserole
Sauce
2 tablespoons butter or vegetable oil
1 clove garlic, finely chopped
1 medium onion, chopped (medium dice)
2 32-ounce cans whole tomatoes, pulsed in a food processor with juice until pureed.
Salt and pepper to taste
Preparation:
Fill a large pot with water and bring it to nearly a boil. Take off heat. Cut out the core from the bottom of the cabbage, then drop the whole, cored head into the hot water for 3 to 4 minutes. Once the leaves can be separated and are soft/pliable, pull apart and immediately remove.
Set aside the largest leaves to line the bottom of the casserole. For medium leaves pare down thick parts of the vein on each of them and place on a dish towel.
For the filling: Saute onions and garlic seasoned with salt & pepper till golden. Remove from pan and add uncooked rice, sauté till starting to brown. Add ¼ cup water and continue to cook in order to soften the rice somewhat. Set aside to cool.
Mix the ground meat with the egg, sautéed onion and garlic, salt, pepper, and cooled rice. Divide the meat mixture into equal pieces for the number of leaves you are working with (18-20 will serve a family).
For the rolls: Preheat oven to 350 degrees. Place a cabbage leaf with bottom of leaf closest to you in the palm of your hand. Place a large spoonful of the rice mixture lengthwise into the center of the leaf and roll up once, tuck in the sides and finish rolling up tightly. Place seam side down in 9x12 pan with cabbage leaves lining the bottom. Continue filling and rolling all the cabbage leaves. Sprinkle with brown sugar.
Over medium heat, melt the butter in a heavy, non-reactive saucepan. Sauté the second onion until soft and golden. Add the garlic and saute for 2 more minutes.
Add the pulsed tomatoes, salt and pepper to taste, and stir to combine. Simmer for 5 minutes.
In the casserole, top cabbage rolls with sauce. Layer sauerkraut on top with final layer of bacon strips. Cover the whole pan with tin foil. Bake for 1- 1½ hours or till bubbling all around and center tests done.
Serve from the casserole with a side dish of mashed potatoes.
Disclosure: I received the Anolon pan free of charge from the manufacturer in order to test it in my cooking. I have not and will not receive any monetary compensation for presenting it on my blog.
