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Halupsy - Galupsi
In looking at the AHSGR and GRHS cookbooks, I find several variations
of the recipe for what German-Russians call Halupsy. A number of
years ago when dining at a hotel in Kiev, I was very pleased to
see familiar halupsy on my plate but the waitress corrected me and
said that it was Galupsi.
A large head of cabbage is wilted by covering it with boiling water
for a few minutes.
The leaves are separated and on each leaf is placed a mixture
of ground meat, either beef or pork, and rice, either raw, precooked
or Minute Rice. Onion, garlic, salt and pepper are added to taste.
Roll or fold up the leaf into a roll; fasten it with a toothpick
and place in a kettle.
At this point, one uses their own creative talents. The cooking
time will depend upon the type of rice that you use, and whether
or not you cook the rolls in a kettle or in the oven.
1. The rolls may be covered with water to which 2 Tbsp vinegar
are added.
2. Cover rolls with one can tomato paste diluted with one can
water. Add water to cover.
3. Cover rolls with one or two cups sauerkraut or sauerkraut juice;
add water to cover.
My favorite is quite removed from that of our ancestors.
1 lb hamburger and 1/2 lb pork sausage, browned and drained
1 small grated onion
2 eggs
1/2 cup raw rice
salt and pepper to taste
salt and pepper to taste
After rolling the meat mixture in the cabbage leaves, cover them
with a sauce made of:
2 tbsp lemon juice
1 cup brown sugar
2 small cans tomato sauce
1 303 size can sauerkraut or a smaller can plus a can of juice
Bake three hours covered at 375 degrees. Add a bit of water if
the rolls seem too dry.
This is great when serving company because it can be prepared
many hours before that last minute rush, and it also makes the house
smell wonderfully.
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