Stuffed Cabbage (Helupkies)

Name: Stuffed Cabbage (Helupkies)
Ingredients: 8 large cabbage leaves (more, if smaller); 1 c. cooked white rice; 1/2 lb. ground beef, veal, pork or turkey or a mixture; 3 Tbsp. finely chopped onion; 1 tsp. dried parsley; 1/2 tsp. salt; 1 egg; 1 clove garlic, mashed or finely minced; pinch of pepper; 2 Tbsp. grated Romano or Parmesan cheese (optional); 1/2 c. water or broth (chicken or beef); 1/2 c. tomato sauce

12 ingredients

9 steps

Ingredients

8 large cabbage leaves (more, if smaller)
1 c. cooked white rice
1/2 lb. ground beef, veal, pork or turkey or a mixture
3 Tbsp. finely chopped onion
1 tsp. dried parsley
1/2 tsp. salt
1 egg
1 clove garlic, mashed or finely minced
pinch of pepper
2 Tbsp. grated Romano or Parmesan cheese (optional)
1/2 c. water or broth (chicken or beef)
1/2 c. tomato sauce

Directions

1

Wash head of cabbage.
2

Cut the stem from the head of cabbage deep enough to start a separation of the very outer leaves from the core.
3

Carefully pull away the outer leaves.
4

Continue to remove the leaves until you have enough for the recipe.
5

If the leaves are not coming off, you may dip the head of cabbage in boiling water to loosen 3 or 4 leaves at a time.
6

Once you have the leaves you are going to use, steam them until tender.
7

(In order to steam, fill a Dutch oven 1 to 2-inches with water.
8

Place a colander inside and then the leaves in the colander.
9

Put the lid on and boil the water for 5 to 10 minutes.)