Halupki And Pierogies: Cold Weather Dinner (Pics Of Course)

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Thanks to you and Xray for posting this up and sharing. I have been meaning to research the recipe and instructions. How we are dealing with the stiff center ridge is still beyond me, but maybe that will explain itself when I do it.
 
Thanks to you and Xray for posting this up and sharing. I have been meaning to research the recipe and instructions. How we are dealing with the stiff center ridge is still beyond me, but maybe that will explain itself when I do it.

When the leaves are cool enough to handle you just trim the vein off with a paring knife.

So what you do is lay the leaf flat with the vein (outside) facing up. Slide your pairing knife in parallel and trim the raised portion of the vein at the bottom off. That will make the cabbage flexible enough to roll up nicely. Imagine it if you were trimming a piece of silverskin off.
 
Robert,
I commented earlier, but I didn't think to mention:
I noticed no Bacon on the Halupkis.
Those 3 separate Old ladies (Polish, Ukrainian, and Hungarian) who made me Halupkis for 50 years, all laid some Thick sliced Bacon on top of the Halupkis, before anything else was spread out on top.
Everything else looks to be about the same------Awesome!!

Bear
 
Robert, this is one phenomenal thread… very well done! SMF is an awesome place with great folks like xray xray and his Grandma being willing to share a recipe like this!
 
Dang! That looks fantastic!

Thank you KC. It truly was fantastic and I cannot wait to make it again.

Pretty darned nice cook Robert, tho I'd have to say Joe's Nana steals the show!

Once again Ray, your intuitiveness never ceases to amaze me my friend. When Joe sent the info and I saw that pic I knew it must be posted...for the exact same reason you noted.

Looks heavenly. A great story always makes the recipe and cook better. Thanks for sharing that

You are more than welcome and I thank you for the kind words. This one was a true pleasure to post.

Robert
 
Wishing more folks in my house ate cabbage. That looks super good!

Thank you Jim and I feel for you. I've loved cabbage since I was a kid. Fortunately Tracy likes it also so I',not limited in using it.

I am big cabbage fan and that would be a great dinner. A big thanks for Joe's xray xray xray xray generousity. Well done.

I agree Brian that Joe and his grandma stole this show. Side note though: Joe says these things freeze really well so maybe you make a big batch, eat what you want, and freeze the rest.

Looks great. Gotta love keeping traditions and recipes alive.

Thank you Brian and I agree. I believe I once read that all the great recipes need to be shared, the rest are kept secret. To me that means we keep the unsuccessful ones to ourselves and let people know about the good ones...and this is certainly one of the good ones!!

Robert
 
Congratulations on another Feature!!!

Thank you once again KC. I was quite surprised to see it up there but honored nonetheless.

Don't you just love Grandmas!!!!!

Yes I do!! Sadly I have none left so it was a privilege to get this recipe and carry on for somebody else's grandmother, especially being that there were really no top-shelf recipes in my family.

That's a nice tribute to a good friend and his grandmother, it's what life and family should be about.

You are all too correct here Charles. I can only hope I did Joe's family legacy proud. I'd hate like heck to disappoint grandma after she entrusted me with the recipe.

Robert
 
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Robert, this looks absolutely fantastic. And the recipe from Joe's grandmother is very very close to the way I was taught to do these. All the way down to the tomato soup! (Our family recipe has the addition of worcestershire sauce to the soup)

Thank you Travis. This does in fact have the Worcestershire in it but mixed into the meat as opposed to being the soup. I might actually do both next time. I like the idea of having a bit of it in the soup also. Hmmmm.....

Ryder and I made a batch for new years...that was our way of getting our sourkrout fix lol!

Cool to see Ryder really getting working with you in the kitchen. I have a feeling that we might see something really special from here pretty soon :emoji_wink:

The Mrs. makes a version of this and we love it. Thanks for the story that went along with this.

This is one of those meals that I could see as many variations of it as there are people who make it....and none would be wrong. As with all food, it is a matter of personal taste and the traditions you have enjoyed.

Some of the best eating there....That looks fantastic. great job

Thank you very much sir. I truly appreciate the kind words.

Robert
 
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That is an incredibly awesome cook with a warm story on top! I’m definitely bookmarking this one to try! You definately did a heck of a tribute, amazing cook, beautiful food, with a great write up. Thank you for sharing!

Thanks so much Jed. The compliments mean more to me than you could know. As noted previously, this one was a true pleasure to share, especially based on the history of the recipe and where it came from.

Excellent !!!
Nice Job, Robert!!
Those look just like the ones I've been eating for 55 years.
I love them!!

Thank you Bear!! That tells me I got at least part of it right :emoji_wink:

As I mentioned in a separate convo I plan on making a keto version of this soon. Congrats on another spinner ride

Can't wait to see this!! As masterful as you are with keto meals, I bet it is going to be amazing!!

Robert
 
I am glad you like the recipe.

Absolutely loved it!!

Food has a way of transporting us and every time I make these, I'm instantly transported right back to that kitchen table in the first picture.

You make an excellent point here. As soon as I took that first bite...and several bites along the way, I had the visual of your grandmother in the kitchen and almost felt like I was a part of it, even never having been there.

Heres to Joe's grandmother!

YES!! X10

Robert, I gotta be honest...I don't know the first thing about halupki or pierogies. Not many Polish people in my circle. But that was a fun read and a really good looking meal! Thanks for taking the time to post the story and pic. of Grandma.

Thank you for the accolades Keith. Been thinking about this and you can take it with as big a grain of salt as you want. These are not difficult to make and are amazing. This is a meal that you could easily put together for the guys at the firehouse and make people smile more, which I know means a lot to you. Give it some thought.....

Robert
 
100% ukrainian here I have never understand anyone frying perogies. This is not the traditional way to prepare them. This is a lazy English version of cooking them.
Shame on you.
 
100% ukrainian here I have never understand anyone frying perogies. This is not the traditional way to prepare them. This is a lazy English version of cooking them.
Shame on you.

Perhaps you could enlighten us on the traditions?
 
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