The Twitchin Kitchen

This dish is Polish in origin and is VERY popular in the Pennsylvania coal region.


Halupkies (Stuffed cabbage rolls)

1 head of cabbage (about 3 lbs)
1 lb ground pork
1 lb ground beef
1 Tbsp salt
1/2 tspn pepper
1 can stewed tomatoes (or substitute Campbell's tomato soup)
3/4 cup uncooked rice
1 onion, chopped
1 Tbsp shortening

Cut cabbage deeply around core to loosen leaves. Boil the cabbage leaves about 5 minutes and set aside to drain. In a skillet, add ground meats, onions, shortening, salt and pepper, and fry slowly for about 15 minutes. Wash rice, drain, add to meat and mix well.

Place a tablespoon of the meat mixture in the center of a cabbage leaf and roll. Place rolls side by side in pot. Pour tomatoes over top and add enough water to cover 3/4. Add another tbsp salt and pepper. Cook 1 and 1/2 hours.

Also called "galumpkies". An Americanized name is "blind pigeons".

You got Matt drooling with these! He's going to make these when it's cooler out. He made stuffed cabbage in the past but not quite like this. He sort of 'winged' it and I like the sound of this recipe better!

These are a staple food at wedding receptions, block parties and fire company parades in this neck of the woods.

I'd suggest doing the Campbell's soup substitution. All the old gals who do the cooking for the ladies auxiliaries use that method. The soup will form a thick pasty topping. Yummy!