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.
