Gefilte Kroet, Gelupsie, Holishskes, stuffed cabbage. This is not fast food, in fact I think making stuffed cabbage requires a kind of Zen approach to cooking. I started making the rolls at 8:00 a.m. on Monday morning. The cabbage has to be cooked and cooled and the meat mixture prepared. I carefully peeled the cabbage leaves and placed them on dish towels that covered the breakfast room table to be sure that I had enough filling for each leaf. The stuffed cabbage rolls simmered on the stove top for an hour and then in the oven for several more hours until they were golden and tender. My mother always served them over mashed potatoes with the cabbage perched on top and some of the juices poured over the dish. For me the appeal of this dish is that you just cannot rush the preparation, there are no shortcuts. So when you want to make something warm and filling and are in the mood to spend some time in the kitchen, try making some gelupsie for your family.
Stuffed Cabbage
1 head cabbage, cored
Filling
1 lb. ground turkey OR 1 lb. ground beef
1 large brown onion, diced
2 eggs
2 Tbs ketchup
salt and pepper to taste
1/3 cup raw rice or 1/3 cup cooked quinoa for a healthier version
Sauce
1 large brown onion, diced
2 Tbs oil
leftover parts of cabbage
1 lemon, juiced
1/2 cup brown sugar
1 cup ketchup
1 14 oz can tomato sauce
2 cups water
2 large carrots, sliced
salt and pepper to taste
Boil cored cabbage in large pot till leaves are very tender, about 10-15 minutes. Allow to cool and gently separate leaves and lay on work surface. Prepare meat mixture and place a heaping tablespoon of meat in center of each leaf. Fold by pulling bottom of leaf up over meat, then fold sides in and roll up. Repeat with all the leaves.
Place diced onion and any bits of unused cabbage in large pot and saute for several minutes in oil. Add remaining ingredients and cook for about 15 minutes at a simmer. Place stuffed cabbage rolls, seam down, close together in pot of sauce. Cover and bring to a boil but then lower heat and simmer for one hour. Place in 300 degree oven for an additional 1 1/2 hours, covered. Uncover and bake an 30 extra minutes to brown. Serves 4-6
Enjoy,
Irene
Bamitbach 
January 17, 2011 at 12:03 PM
Hi Irene, I just discovered your blog and I love it! We make stuffed cabbage often and couple of years ago we started using quinoa instead of rice, it’s so much healthier and can be enjoyed during Passover as well. Thank you for sharing your recipe, I will be a regular visitor to your blog.
January 17, 2011 at 5:02 PM
Thank you!!! I would love the quinoa recipe, would you mind sharing it?
Irene
April 10, 2010 at 2:13 AM
This is a big favourite in our home as well. Hmmm…I’ve never cooled the cabbage leaves before – I find them easier to work with when they’re warm. I also like the use of the quinoa instead of the rice – makes it so much healthier.
April 11, 2010 at 10:29 PM
Giz: You are right, didn’t mean refrigerated, just cooled down enough to handle. Thanks for the comment!
All the best,
Irene
January 17, 2011 at 5:04 PM
Great idea. Someone else suggested that as well. I have to try that.
Thanks for commenting!!
Irene
April 8, 2010 at 4:13 AM
Ketchup??? Brown sugar??? Sounds like my cholent recipe!!
I also have wonderful memories of “Rolled Cabbage” as it was called in my family – though in the “old country” they were called “prahkees” according to my Boston born Grandmother! She did have one little short cut that made the whole process a lot easier. About a week before she was to make her world famous “prahkees” she would put a head of cabbage in the freezer. On the day of production, she would remove the cabbage from the freezer and peel the leaves off. There was no need to boil or cool the cabbage, as the week in the freezer had turned the leaves soft and pliable. To this day, everyone in our family makes Grammie’s Prahkees using this method. Give it a try!!
April 8, 2010 at 5:40 PM
Fredda: I will definitely try this method on the next batch!
Thanks Fredda.
Love,
Irene