Friday, February 12, 2016

Venison Halupki – Stuffed Cabbage.

Halupki –  Slovak for pigs in the blanket.



This is a 3 lbs. recipe.  Makes about 20 Halupkis
1 large foil pan or roaster pan.
2 lbs. ground venison.
1 to 1 1/2 lb. ground beef (to taste).
2 diced onions sautéed in pan with butter.
1 tablespoon of butter.
6 garlic cloves – diced.
2 cabbage heads steamed and deveined.
1 cup uncooked rice.  Rice must be cooked prior to mixing.   
2 cups beef broth or enough to cover 3/4 of halupkis in pan.
1 can diced tomatoes to top off. 

Place two cabbage heads in a pot with 2-3 inches of water with a lid.  Steam and peel layers of cabbage off as they soften. Then devein, place veins aside keeping to cover top.












Cook rice and set aside to cool. 
Saute onions in butter until soft and then add garlic at end, allow to cool.

Place meat, rice and onion in container, stir mixture together.

Take cabbage leaves, place a handful of meat mixture in cabbage leaf, roll cabbage to cover the meat completely.






Place in pan side by side until full. 
Then cover 3/4 of halupkis with beef broth, cover top of halupkis with a can of tomatoes. Then take the leftover veins and spread on top (nothing goes to waste.)






Cover with foil and bake at 350 degrees for around 45 minutes.
Remove foil and bake a final 10 minutes or until you have a
internal temperature of 160 degrees. 

 
Halupkis are cooked and ready to serve.

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