Last week was for Michelle, today was fro me. Halupkis (I refuse to call it stuffed cabbage!). I grew up with my mom making these many times a year. It wasn't until I was a teenager that I started to appreciate the cabbage, before that I would just eat the filling. Michelle had made them for me a few times, but she wasn't a huge fan. At a family gathering we had a simplified halupki casserole made with sauerkraut. It was actually very good and Michelle made that version a few times. That all came to a stop about five years ago. She made them one night when she had a stomach bug and ever since the simple thought of the meal turned her stomach. A few days ago I asked her if she'd be willing to give it a go again. She was up for an attempt.
Well, I looked for a recipe that appealed to me and actually ended up taking some ideas from a few and combining it into this meal:
1 lb ground beef
1/2 head of cabbage
1 small to medium onion
1 clove garlic
2/3 cup of uncooked rice
2 tsp Worcestershire sauce
16 oz tomato sauce
2 tablespoons brown sugar
Salt and pepper to taste
Saute the ground beef, onion, and garlic until the beef is browned. Cook the rice. Boil the cabbage until it begins to soften. Combine all of these items in a casserole dish. Mix the tomato sauce, brown sugar, and Worcestershire sauce and then spread over the top of the casserole. Bake at 350 for one hour.
There you go! Much easier to make than actual halupkis but all the flavor and texture is there. I loved it and plan on making another batch to use up the rest of the cabbage this weekend. Give it a shot, let me know what you think.
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