Serves 6
Our great grandfather’s family is from a country called Hungary. When they get together, they must be REALLY hungry because they bring dozens of stuffed cabbages they call halupkis. The whole family gobbles them up like they’re starving, leaving only crumbs behind.
We thought it would be fun to recreate the dish so that we can make our own at home without the rice that’s normally included! We made it even easier by using shredded cabbage instead of rolling the meat into cabbage leaves. But if you have time, using cabbage leaves is fun as well!
INGREDIENTS
• ½ head cauliflower
• ¾ lb ground lamb
• ¾ lb ground chuck
• 1 onion, diced
• 3 garlic cloves, minced
• 2 Tbsp olive oil
• ½ head of green cabbage, chopped into ¼-inch ribbons
• 1 (14 oz) can diced tomatoes
• 1 cup tomato sauce
• 1 tsp dried oregano
• 1 tsp paprika
• 2 bay leaves
• salt and pepper to taste
• marinara for serving (optional)
INSTRUCTIONS AND HOW KIDS CAN HELP
1. Cut stems off of cauliflower and use food processor or box grater to make “rice” out of the cauliflower head.
2. In a Dutch oven or roasting pan, brown the meat with the riced cauliflower, onions, garlic, and olive oil–let little hands stir often to incorporate.
3. Add the remaining ingredients and stir to combine.
4. Cover and cook in the oven at 325 degrees for 50 minutes.
5. Serve warm with extra marinara sauce on top.
