Monday, March 28, 2011

Angry Ukrainian Pigs in Blankets - Halupki Arrabbiata(Cucina Italia) - Gluten Free

We're Back after an extensive hiatus, and we'll try to be more consistent with our posts(at least once a week is the goal.) Below is a spicy version of Ukrainian style stuffed cabbage ala our Cucina Italia - Arrabbiata(angry) sugo italiano. Traditionally this dish is made with a mixture of ground beef and pork, but last night I made it with ground turkey and Jimmy Dean sausage(country style) and it turned out pretty amazing. If you're not into spicy(keep it to yourself) you can easily substitute any other Cucina Italia Sugo Italiano. The Pomodoro or Marsala Marinara would be good choices, but any will do just fine. So lets get started!!

Halupki Arrabbiata(Cucina Italia) - Gluten Free
Stuffed Cabbage
·         1 (4-pound) whole head of cabbage
·         1/2 to 3/4 cup raw rice
·         1/2 to 3/4 cup water
·         1 finely chopped medium onion
·         4 tablespoons (1/2 stick) butter
·         1 1/2 pounds ground turkey breast
·         1  pound country style sausage
·         Salt and pepper to taste
·         1 large egg
·         1 clove minced garlic
·         1 teaspoon sweet or hot paprika
·         1 teaspoon smoked paprika
·         1 jar Cucina Italia Arrabbiata
·         1 (14-ounce) can crushed tomatoes
cabbage leavesPreparation:
1.        Remove large outer leaves from cabbage and set aside. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 18 leaves. 
2.        When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through. 
3.        Chop the remaining cabbage, still reserving large outer leaves, and place it in the bottom of a large greased stock pot or Dutch oven. 
4.        Rinse rice and cook it in equal amount of water until water is absorbed. Remove from heat and let cool. Meanwile, saute chopped onion in butter in a medium skillet until tender, and let cool. 
5.        In a large bowl, mix cooled rice, cooled onions, turkey, sausage, salt and pepper to taste, egg, garlic, paprikas, and 1/3 cup of the arrabbiata sauce, and blend thoroughly. Don't overmix or the meat will become tough. 
6.        Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll. 
7.        Place the cabbage rolls on top of the chopped cabbage with a mixture of the remaining arrabbiata and the crushed tomatoes in between the layers in the stock pot or Dutch oven. Top with remaining sauce mixture, and any remaining cabbage leaves. Add enough water to cover completely. Bring to a boil, reduce heat to very low, cover and simmer 3 to 4 hours. Watch carefully so stuffed cabbages don't burn. 
8.        Serve with pan juices, loose cabbage, and perhaps a drizzle of sour cream, or splash of Burning Sensations hot suace if desired, and mashed potatoes and crusty bread(Rudi’s Multigrain Gluten Free is awesome.)
9.        Cabbage rolls freeze well before or after cooking, and can be made in a slow cooker.

Makes about 18 stuffed cabbages or Halupki. Recipe can be easily doubled. 

Good bye, God Bless, and keep it saucy!!
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