Friday, December 21, 2012

Heritage Food: Hulobzi, Halupsy, Pigs in a Blanket, or Cabbage Rolls

My mom used to make Pigs in a Blanket.  Sometimes her German would come out, and she would say Halupzi, just like when she would say they used to "schlegga the bones", which meant "lick/suck the bones" of the chicken when growing up.  She would also make a messier version in which the "bed wasn't made" where everything was mixed together and not tidy.

This recipe is from my aunt's recipe book on my dad's side.  It was my grandma's recipe.  She died when I was 3, and I don't remember her.  I also found another recipe for them in another cookbook that added raisins.  Weird. 


For cabbage rolls:

1 head cabbage                  2 c. cooked rice
1 small onion, chopped     1 lb. ground beef
1/2 lb. lean pork                1/2 t. salt
1/2 t. pepper

For topping:

2 T. brown sugar
1 c. water
1 c. catsup
1 c. tomato soup 

Remove outer, wilted cabbage leaves and core.  Place cabbage in large pot of boiling water; simmer gently for 10 minutes.  Remove, drain.  Gently pull off leaves; set aside.  Mix meat, onion, rice, salt, and pepper until it holds together well.  Place a tablespoon of rice mixture on a cabbage leaf and wrap.  Place in a greased casserole.  Combine topping ingredients and pour over rolls.  Bake at 300 degrees for 2 hours. 

p.s.  Do you say catsup or ketchup?  I like ketchup better.