Have we lost access to the Gails Recipes? I know I posted Halupki, a stuffed cabbage

I was given the recipe by a lady with the last name of Gaertner, which is German

We love them too, they are addictive for me and I tend to eat them for breakfast, lunch and dinner after I make them....until they are all gone. Tomorrow, I am making them with 1 pound of gr. beef and 1 pound of ground Bison, since I have it in the freezer. I also bought a pound of ground venison by accident and have no idea what to use it for.

 
Do you put eggs in your cabbage roll mix? I do not recall doing that in mine but I see

so many of the recipes call for egg. Dang, sure wish I could find my recipe. Tomorrow I am writing it all down, and if it turns out excellent, I will have it for future use. You can also use tomato juice to pour over the rolls. I don't think I ever did that. I know I used tomato sauce, and some diced tomatoes for texture.

 
No, no eggs. Here's my recipe as it was given to me when I was

around 22 years old. I'm not crazy about sauerkraut but I like it here. John can't get enough of it.

1# ground beef
1/2# ground sausage
1 onion chopped
1 cup rice, cooked
1 egg
2 cans tomato sauce
2 cans sauerkraut with juice
2 heads cabbage

Prepare cabbage leaves just as you said Karen.
Fry on in butter. Mix meat, rice onion and egg together.
Roll meat mixture in cabbage leaves and use toothpicks to hold together.
Line pan with 1/2 tomato sauce and sauerkraut. Place cabbage rolls on top and cover remaining sauce and sauerkraut. Cover and cook on medium heat about 1 hour.

 
Oops Karen, for some reason I thought you meant cooked egg

like hard boiled, chopped. Yes, I use an egg for binding the meat mixture. Like when you make meatloaf.

 
my parents were German and we called them kraut rolladen. my Mom grew up in the Ukraine and she

sometimes used the Halupchi phrase, from the Eastern Euro influence.

 
I made the stuffed cabbage rolls up this morning, took photos of the process and

after the final photo of the plated dish tonight, will send it off to Linda Stradley...providing the dish comes out as tasty as I expect. When she posts it to her website, I will post it here.

 
Actually, today when I was making these, I added some of the sauerkraut juice to the meat mix

it was fine, and I saw no need for the extra calories, as it is rolled up fairly tight in the cabbage. I just don't remember if my original recipe had eggs or not.

 
My M-I-L was Polish, married to a Ukrainian. She had actually been a duchess so interestingly,

did not know how to cook, or read any language. She learned all her cooking from his Uk friends, but never did learn to read. So she taught me to make holop...however you spell it. Hers were so, so, so good. I miss her cooking.

But she never put eggs in. And very little tomato 'sauce'. It was just a little tomato juice. A little beef in the rolls with lots of rice.

mmmm

And her perogies, fried with bacon and onions, with some sour cream. mmmmmmmmmmmmmmmmmm

 
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