So our good friend
xray
shared his multi generation Halupki recipe with us a few weeks back.
tx smoker
jumped on it first and made an amazing batch along with some pierogies from
Steve H
Someone else got in on the action with the piggie soup version. I decided I needed to do a keto’d up version as we have always loved them but the rice and store bought soup blow out the carbs for us. The only changes I made were using my homemade cream of tomato soup vs Campbell’s (recipe here https://www.smokingmeatforums.com/threads/cream-of-tomato-soup-and-grilled-cheese.313644/ ) and replaced the rice 1:1 with shredded zucchini. You can find the overall spice mix here in Robert’s thread https://www.smokingmeatforums.com/t...ner-pics-of-course.313579/page-4#post-2306048 Alright let’s get started. Like most cooks I do I’m making a ton for not only is but for friends and family so basically a double batch. I mixed 3 lbs ground sirloin, 2 lbs ground pork and 1lbs ground veal with 4 cups of zucchini and the spices, onion soup mix , Worcestershire and eggs. I did add extra salt.
I didn’t capture pics but I used the microwave method to soften and separate cabbage leaves. Cut in half, cored and then nuke in a bowl with 1/2 cup water around 20-25 minutes. Works very well Ended up using about 2 1/2 heads and yielded 40 rolls. I layered some of the imperfect leaves in the bottom and covered them with a thin layer of soup.
Next up I layered in 20 cabbage rolls per full pan
Next step was to layer on some kraut. I used a full bag of kraut on each pan. I did rinse the kraut in a colander first.
Next up covered liberally with my soup mix, did not measure but did by feel. I like a lot of juice with mine. Topped off then with more of the scrap leaves. I have never put leaves on the bottom and top before but have to say I love it as it yields extra cabbage cooked in the sauce to serve with rolls.
I baked these about 2 1/2 hours @ 350F. Checked with thermometer to insure ground meat was 165F. Here is is fresh out of the oven. Lots of extra sauce just how I wanted it! Going to be so good with the plated meal.
I whipped up a giant batch of my White truffle Gruyere cauliflower turnip mash. I’ve shared the recipe here several times. Happy to send it if anyone wants. Here it is plated up. The naturally sweet creamy mash is the perfect compliment to the tangy sauce produced by the kraut ,soup and meat. This is a keeper. Thanks so much for sharing the recipe Joe.
Thanks for looking!
xray
shared his multi generation Halupki recipe with us a few weeks back.
tx smoker
jumped on it first and made an amazing batch along with some pierogies from
Steve H
Someone else got in on the action with the piggie soup version. I decided I needed to do a keto’d up version as we have always loved them but the rice and store bought soup blow out the carbs for us. The only changes I made were using my homemade cream of tomato soup vs Campbell’s (recipe here https://www.smokingmeatforums.com/threads/cream-of-tomato-soup-and-grilled-cheese.313644/ ) and replaced the rice 1:1 with shredded zucchini. You can find the overall spice mix here in Robert’s thread https://www.smokingmeatforums.com/t...ner-pics-of-course.313579/page-4#post-2306048 Alright let’s get started. Like most cooks I do I’m making a ton for not only is but for friends and family so basically a double batch. I mixed 3 lbs ground sirloin, 2 lbs ground pork and 1lbs ground veal with 4 cups of zucchini and the spices, onion soup mix , Worcestershire and eggs. I did add extra salt.
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