Archive for September 28th, 2010

28
Sep
10

Galupces, Galumpkes, Holishkes, Holipces, Holopches


Stuffed cabbage rolls are known by a variety of names, depending on what part of Europe you or your ancestors came from. The recipes, however, are very similar. Traditionally, though it can be enjoyed on any holiday, it has become a staple on the Simchas Torah table.  My favorite recipe follows:

Aunt Judy’s Holopches (Stuffed Cabbage)

Yields: approximately 20 pieces

Ingredients

  • 1 large head green cabbage(outer leaves are for rolls, chop up remainder into long
    pieces)
  • 1 bottle or package of sauerkraut (tightly squeeze out liquid)
  • 1 medium onion grated
  • 1 medium onion thinly sliced
  • 1/4 tsp of finely chopped garlic
  • 1 lb ground lean beef
  • 1/2 cup long grain rice,
  • ¼ cup olive oil
  • 2 raw eggs lightly beaten
  • 2 Tbsp sweet Hungarian paprika
  • 1½ tsp salt, or salt to taste
  • Freshly ground pepper
  • ¼ tsp peppercorns
  • 1 Tbsp. paprika
  • 1 bay leaf
  • 1 cup water mixed with 1 cup tomato puree
  • ½ lb salami cubed (optional)
  • Pinch sour salt

Directions

  1. Remove core of cabbage head, place cabbage head in a large pot of water, bringing to boil.
  2. Cook until the outer leaves begin to loosen and soften.
  3. Remove loose softened leaves and return rest till more leaves are softened.
  4. Repeat till all leaves for rolls are removed.
  5. Trim thick veins on larger cooked leaves.
  6. Chop center core leaves for sauté.
  7. Mix beef with eggs, rice, grated onions salt, pepper in bowl.
  8. Put a handful of meat mixture into center of each cabbage leaf, roll it up and tuck in
    sides.
  9. Prepare all stuffed cabbage leaves.

Rue

  • 4 Tbsp oil
  • 2 Tbsp sugar
  • 4 Tbsp flour
  • 1/4 tsp white pepper
  • 1/4 tsp garlic
  • Pinch of salt

Preparation

  1. Sauté in a separate pan till golden brown.
  2. Then stir in water and tomato puree.
  3. In large pot, sauté sliced onion in oil till translucent.
  4. Add sauerkraut, shredded cabbage, seasoning and salt.
  5. Place the cabbage rolls seam side down.
  6. Cover with remainder of chopped cabbage.
  7. Add peppercorns and bay leaf.
  8. Slow cook on low-medium until mixture begins to bubble.
  9. Simmer for approximately 3 hours.

Aunt Judy is an incredible balabusta, baker and cook. In her younger years, on yomim tovim and simchas, her house was always full of guests, the table arrayed with the most delicious home made foods. Stuffed cabbage was a standard on Chanukah, Purim and Simchas Torah No one made it better!!!

SYR




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