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 ⓘ
Instructions
- Wash head of cabbage.
- Cut the stem from the head of cabbage deep enough to start a separation of the very outer leaves from the core.
- Carefully pull away the outer leaves.
- Continue to remove the leaves until you have enough for the recipe.
- 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.
- Once you have the leaves you are going to use, steam them until tender.
- (In order to steam, fill a Dutch oven 1 to 2-inches with water.
- Place a colander inside and then the leaves in the colander.
- Put the lid on and boil the water for 5 to 10 minutes.)
Nutrition & Diet Analysis (per serving)
544
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).