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Dec 29th, 2019
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Joined: Jul 2003
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There are many recipes for the dish under it's various national names on the internet. So happy googling.
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Forum Keilbasa Sleuth Member
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There are many recipes for the dish under it's various national names on the internet. So happy googling. That's not the point, to google the result, but share our own recipes!
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Joined: Apr 2004
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Campbell's Tomato soup is the secret ingredient. I'm not up to doing that kind of cooking yet, but when I am, I'll chime in on the toughness of the cabbage. I will dig up the recipe I use, but I don't really follow it. I have a recipe my mother wrote down in the Benedictine Monastary cookbook (anyone familiar with those? From the Holy Trinity Monastary in Butler, PA?) that is "Holupki for 50 people." I'll dig that one up too. I forget how many pounds of ground beef it calls for but it's more than one or two!
Tim
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Joined: Feb 2002
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Campbell's Tomato soup is the secret ingredient. I'm not up to doing that kind of cooking yet, but when I am, I'll chime in on the toughness of the cabbage. I will dig up the recipe I use, but I don't really follow it. I have a recipe my mother wrote down in the Benedictine Monastary cookbook (anyone familiar with those? From the Holy Trinity Monastary in Butler, PA?) that is "Holupki for 50 people." I'll dig that one up too. I forget how many pounds of ground beef it calls for but it's more than one or two!
Tim Timbo, Remember the recipe varies according to one's geography. In the Rusyn Counties in Eastern Slovakia, Cabbage-Rice-Ground Meat-Bacon w/SauerKraut is the standard. In the Transcarpathia, the recipe is Cabbage-Rice-Bacon w/Tomato Sauce (mostly peeled & canned Tomatoes). The locals in Uzhorod-Mukachevo say it's "Hungarian Style Holupki". Viva la Difference!  Ung
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I agree--viva la difference! It Also makes sense when you think about it. The western part of the area would have more an an influence from Hungary, which would include tomatoes since they are geographically closer to Italy and other countries that started eating tomatoes in the early part of the 1800's. But the eastern part would be influenced more by "Mother Russia" and somehow I don't see lots of tomatoes used in Russian cuisine. Beets--yes. Sour cream--yes. But tomatoes? Not many.
But no matter which recipe one uses, the end result is delicious, especially if you use the bacon fat to saute the onions!
Tim
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