Old Fashioned, Authentic, Hunky Halupki

“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.”
READY IN:
6hrs
YIELD:
1 roaster
UNITS:
US

Ingredients Nutrition

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'!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: