Three generations of Cindy Pingry’s family gather in the kitchen
Ingredients
Makes 4 servings
- 1 small head green cabbage (chopped)
- 1 cup yellow onion (chopped)
- 1 tablespoon garlic (minced)
- 1/2 cup green bell pepper (chopped)
- 2 tablespoons butter or olive oil
- 1/2 cup to 1 cup broth (vegetable, beef or chicken)
- 1 lb ground beef (optional or meat substitute)
- 1 28 oz canned crushed tomatoes
- 3 tablespoons tomato paste
- 1 pinch marjoram
- 1 cup cooked rice (optional)
- salt and pepper (to taste)
Steps
- Sauté garlic, onion and bell pepper in butter/oil in a large skillet until tender. Add ground beef (optional) and cook until browned.
- Remove core from cabbage. Rough chop the cabbage into chunks or strips.
- Place the cabbage in the skillet and mix with cooked ingredients.
- Add enough broth (not too much) to braise the cabbage and cover skillet. Simmer for about 20 minutes. Stir occasionally.
- Add crushed tomatoes, tomato paste and the rest of the seasonings.
- Add cooked rice (optional) once the tomato mixture is heated through. Stir to combine.
- Enjoy this dish!
The Lithuanian version is called Balandeliai and the Slovak version is called Halupki. Cindy’s father was from Lithuanian descent and Cindy’s mother is from Slovak and Croatian descent.
Stuffed cabbage
Can’t Cook? Order it here:
Staropolska restaurant 3030 N. Milwaukee Ave. Chicago. 773-342-0779
- Stuffed Cabbage with Meat and Rice OR
- Vegetarian Stuffed Cabbage
Smakosz 5619 W. Lawrence Ave. Chicago. 773-205-1771 www.smakoszrestaurant.com
- Stuffed Cabbage / Golabki
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