Let cool for 10 minutes. Additional leaves may be removed for use in lining the pot for cooking the halupki and the remaining core will be shredded and placed on top of the halupki in the cooking pot. Don't overmix or the meat will become tough. If you find the cabbage moves around on the counter as you are coring it, placing it on a folded kitchen towel can help minimize movement. Completely roll up the halupki ending seam down (the seam being the end of the cabbage leaf). The cabbage should be fork tender when finished cooking. Bake for 2 to 3 hours or until the cabbage is fork tender. Place the pot over high heat and bring the water to a boil. Repeat with remaining large cabbage leaves and filling. Using a wooden spoon or your hands, thoroughly blend the meat with the rice mixture. Grate with either a cheese greater, or in a food processor and press grated mixture into a strainer to get rid of excess moisture. Don't overmix or the meat will become tough. Take a cabbage leaf, turning it so the leaf cups upward and place a heaping tablespoon or two of meat mixture on the end of the leaf closest to you. Cover the sauce pan, bring to a boil over high heat, watching carefully because the rice can easily cook over leaving a real mess on your stove top! It was a hit with crowd. Pour tomato sauce over rolls and bake until filling is cooked through, 50 minutes. DO NOT publish, or reproduce this original content anywhere, in any manner, without express written permission. They do not have to be perfectly portioned. Rinse rice and cook it in 1/2-cup water until water is absorbed. |, Polish Stuffed Cabbage Rolls, Stuffed Cabbage Rolls recipe. You will likely be able to judge how many layers you will have by the number of cabbage rolls on the tray and how many fit in the first layer. You will probably have to stack them; just fit them in on top of one another with the edge side down. Cover and simmer for 10 minutes. Taking the remaining interior of the head of cabbage left over from blanching, shred or chop the piece using a sharp knife. and you wont be disappointed! ALL RIGHTS RESERVED. 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. Lesson: blanch the leaves! Preheat oven to 350 degrees and bring water to a boil in a large pasta or stock pot. Place 1/2 cup long grain white or Basmati rice in a fine mesh strainer, run under cold water until the water runs clear or almost clear. If you do not have extra leaves, chop up the remaining interior of the cabbage you pulled from the water as the leaves got too small to be usable. Find a pot large enough to fit the whole cabbage inside. Ill be making this for many Sunday suppers thank you! Mix together with your hands. This process removes the excess starch from the rice. Hotly contested among cooks are several factors: should you use cooked rice or un-cooked in the filling mixture? Place the meat in the cabbage leaf, and then gently roll up & tuck underneath, as needed. In a large bowl, place the ground beef, pork, chopped onions, uncooked rice, salt, paprika, garlic, pepper, and 1/2 of the petite diced tomatoes. Price and stock may change after publish date, and we may make money off Should the rolls be cooked in a tomato-based sauce or a meat broth? Meanwile, saute chopped onion in butter in a medium skillet until tender, and let cool. I do this by simply mounding a bit more rice onto the top when I measure. I often skip weighing them down. Add in the other half of the petite diced tomatoes. Thats interesting about freezing the cabbage. Ingredients: one head of cabbage, 2 tbsp of oil or lard, 1 onion, 3 tsp flour, 1 small container of sour cream, paprika Filling: 0.5lb ground beef, 1tsp oil, rice (half a cup to a cup), water (twice as much as rice), 1 small onion, 1 egg, black pepper, one clove of garlic Prep Time: 40 minutes Make the filling and prepare the leaves I measure the water using my thumb: I add enough water so that the level of water comes up to the top of my knuckle when the tip of my thumb is touching the rice. Anyway, again were thrilled you had such success with the recipe and thank you SO MUCH for letting us know and for the wonderful review! Mix tomato soup, sugar, vinegar, and water together. vinegar Salt & pepper to taste Chop cabbage and place in bottom of 9 x 12 inch pan. Combine the ground beef and pork, rice, scallions, parsley, egg, garlic powder and seasoning in a large bowl. Apologies for the couple fuzzy photos; trying to juggle the camera in one hand at times did not go as planned. All rights Reserved. My family's traditional recipe for Slovakian stuffed cabbage leaves, called Halupki or Halubki, features a delicious mixture of seasoned ground beef, onions, and rice rolled into boiled cabbage leaves and baked in a sweetened tomato based sauce. So, we suggest assembling the basics and going from there. Whatever method you choose, use caution you are working around hot or boiling water! 3 Add the cabbage. It all starts with a head of green cabbage. This can be done by either setting the strainer in the sink and pouring the rice into it, or the way I do it because I have difficulty lifting a hot pot safely with my arthritic hands: use a large spoon to fish the bulk of the rice out of the water and deposit it in the strainer set in a bowl. Add honey, lemon juice, and tomatoes and bring to a boil (crush the tomatoes with your hands over the sauce, and then drop them in. Leave the water in the pot and set it aside for later use in this recipe.. Each cabbage leaf has a thick veinthat should be removed prior to rolling the halupki. This layer helps protect the halupki from scorching while cooking. Spread the sauce so that the all the rolls are covered. ALTERNATELY, bake, covered, in a 350F degree oven for about 2 hours or until the cabbage is tender OR in a slow-cooker on LO for 5 to 6 hours or until the cabbage is tender. Continue until all leaves are rolled and placed in the pot. For many of us in the Coal Region, halupki cabbage rolls are at the top of our comfort food list. Cabbage rolls freeze well before or after cooking and can be made in a slow cooker (see your manufacturer's instructions). Ingredients 1 whole green cabbage, about 3 1/2 to 4 pounds Boiling salted water 1 medium onion, very finely diced Pour this evenly over the halupki in the pot. Notify me of follow-up comments by email. We are so glad you enjoyed the cabbage rolls! McDonalds Is Making Changes to Its Iconic Burgers, Starbucks Pink Drink Now Comes in a Bottle, Topo Chico Launches Line of Canned Cocktails, We Tried the New Version of the Best-Selling Always Pan, 5 Best Instant Ramens, According to Food Network Staffers, Wayfair's Way Day Sale Is Back These are the Best Kitchen Deals, Enter Daily for Your Chance to Win $10,000, Tour the Sleek and Modern Kitchen from Smart Home 2023, Enter for Your Chance to Win Smart Home 2023. And they are really fun to put together, all in less than 1 hour! You will have something that looks like an envelope. Heat oil in large saucepan over medium-high heat. Better to have more water than needed rather than less. Reserve one cup of the water and drain the rest. Calories 169 kcal Ingredients 1 large head of green cabbage - cut into 1 inch pieces 2 tablespoons of olive oil. If your water does not completely cover the head or cabbage and you have room in the pot, you can add more hot water to bring up the level of water. Remove core from cabbage. Saute the onion in a small amount of butter in a fry pan until soft and golden; set aside to cook. Instructions. Hi Tracy! The rice will get drained of any excess water before use in the filling. Your recipe is delicious too. Place a heat-safe plate upside-down on top of the cabbage rolls. Set aside less desirable outer cabbage leaves for use lining the cooking pot. -- or reduce heat to 175-200 overnight - check to ensure enough liquid - don't dry them out. Powered by American Hometown Media, Inc. Drain the par-cooked rice in a fine mesh strainer. Mix well. I always make mine in my crockpots, but you can bake them in the oven or cook them in a huge stockpot on the stove. The sauce can be made up to 2 days in advance before baking the dish. For many of us in the Coal Region, halupki cabbage rolls are at the top of our comfort food list. Bring a large pot of salted water to a boil over high heat. Bethanys recipes will inspire you to add new colors and flavors to your everyday meals. You can also roll the cabbage around in the pot or spoon hot water into the core; all these things will allow the cabbage leaves to start to loosen from the head. Mix well by hand. 2023 Just A Pinch Recipe Club, LLC. Cover and cook for 6-8 minutes, stirring often, until cabbage wilts. Reduce heat to medium-low and cook, partially covered, until reduced, about 15 minutes. As the cabbage leaves soften, you can gently work each individual leaf away from the head with a pair of. Let leaves cool, then trim the thick rib on each leaf. Take the remaining cabbage center from the water and reserve. Halupki, also known as Holubky (Stuffed Cabbage Rolls), is a dish from the Slovak region of Eastern Europe. Add 1/4 teaspoon salt; bring to a boil over medium-high heat. Roll the leaf into a small tube. Needless to say, they became an instant favorite and we have been enjoying them ever since that wonderful trip. We call them delicious! , which are rolled cabbage leaves, are stuffed with deliciously flavored meat and rice and then baked in a rich tomato sauce. Use a meat fork in the top of the cabbage and a large spoon to support the underside when submerging it into the pot of boiling water for blanching. Meanwhile, bring pot of salted water to boil in a pot large enough to have water completely cover the cabbage. Believe it or not, this stuffed cabbage or golumpki recipe has been favored over nookie. Reply to Lyn: Hi, Lyn! pepper, 1/2 tsp. As you removed the cabbage leaves from the cooking cabbage, place them on a couple large baking sheets until ready to use. This helps hold the halupki down in the sauce and prevents them from floating and unfolding. Learn the secret to making these genuinely mouthwatering delights! Question: Can you make this ahead of time? -- incorporate 2 - 3 inch lengths of kielbasa throughout. The sauce is amazing! All rights reserved. Gently press your fingers into the mixture and turn the mixture in the bowl until well blended. Remove any damaged leaves or leaves with any dark areas from the outside of an approximately three (3) pound head of green cabbage. You will see the outer leaves start to pull away from the head. Add sliced onions and celery, season with a healthy pinch of salt and pepper, and cook, stirring, until lightly caramelized, about 15 minutes. It still has a wonderful, sweet flavor that compliments the cabbage and filling. Sprinkle a little paprika on top of the sauce. Content other than actual recipes on this site is copyrighted material. Success depends on the size and condition of the cabbage you use. Be sure to cook the rice first before adding to the filling. We do find that blanching works well. NOTE: At this time get your water on to start to heat for blanching the cabbage. Watch carefully so stuffed cabbages don't burn. As mentioned, we were a little uncertain ourselves. Transfer rolls, seam side down, to a 9" x 13" baking dish. Discovery, Inc. or its subsidiaries and affiliates. ** Nutrient information is not available for all ingredients. Try to keep the rolled cabbage tightly tucked in against the meat log. The Arena Media Brands, LLC and respective content providers to this website may receive compensation for some links to products and services on this website. You might need to place a heat-proof plate on top of the rolls to keep them submerged in the sauce. The angle of the paring knife you see in the picture is what you need to use when coring the cabbage. I chose this recipe for the cook-along because it is straight-forward and beginner friendly. I always serve with mashed potatoes. Even rolling techniques are a matter of personal preference! How To Make hearty stuffed cabbage soup (halupki soup) 1 Brown meat in a 4-5 quart Dutch oven over medium high heat. When cooked, drain off most of the grease, leaving enough in the pan to saute onions and garlic. Get our cookbook, free, when you sign up for our newsletter. Completely accurate measurement of the rice is not crucial to this recipe or step! NOTE: DO NOT DISCARD THE WATER YOU BLANCHED THE CABBAGE IN. Halupki (Cabbage Rolls) Recipe by Lori Fogg, A Coalcracker In The Kitchen Course: Recipes Cuisine: astern uropean, Coal egion Difficulty: Intermediate Meat and rice filling encased in cabbage leaves then cooked in sauce until tender. Steam the cabbage leaves and remove them from the core of the cabbage as directed above. Thanks, My grandma is from Ukraine. I have also used an enamel-ware covered roaster. Which European country will inspire your culinary journey tonight? Holding one of the full leaves in one hand and using a large spoon, place a spoonful of the mixture near the stem end of the leaf. Place the rinsed rise in a small (2 quart) sauce pan that has a tight-fitting lid. Lower it gently to avoid splashing of the water. Remove from heat and carefully remove the plate. In my neck of the woods, youd be hard-pressed to find a block party or church festival where these are not on the menu among the offerings at food stands. Cube potatoes and for best results add sea salt and refrigerate for a few hours. Taking the remaining interior of the head of cabbage left over from blanching, shred or chop it up using a sharp knife. Powered by American Hometown Media, Inc. I also caramelize the diced onion for the stuffing; I like the added flavor and touch of sweetness it provides, but you can simply grate the onion if you prefer. Cook over medium heat for approximately 30 minutes, or until browned/caramelized. Ive never made cabbage rolls but this was soooo easy and I had all ingredients except for the cabbage! If it is your first time making them, you may want to use toothpicks to hold each roll together until you get the hang of working w/ the cabbage. What you call cabbage rolls is dependent on where youre from; halupki, golumpki, gwumpki, or golabki, holubtsi, sarma, balandeliai (Lithuanian for little doves), or any spelling of the aforementioned even pigs in a blanket or blind pigeons just to name a few. My husband is a big fan of the additional cabbage, so in my Coalcracker Kitchen, I use every piece. Chop bacon into bite-sized pieces and fry. This will prevent the cabbage rolls from falling apart when they are being cooked. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Now add the eggs & mix well. Reserve 1 1/2 cups of cabbage cooking water. The remaining inner portion of the cabbage head will be shredded and layered on top of the halupki when cooking. A Polish woman once taught me to freeze my cabbage ahead of time to cut out the blanching step. Continue to prep 12 to 14 of the largest leaves you removed from the cabbage for rolling the halupki. Pre-portion the meat mixture to help divide it up fairly evenly and make rolling the halupki more expedient. Reduce heat to medium-low and cook, partially covered, until reduced, about 15 minutes. I always trim off the thick vein of the blanched cabbage leaf to make rolling easier; you can trim the vein flat with a sharp knife, or if the leaf is large enough, cut it off/out completely. - layer with thickly sliced onion and chopped garlic. Stay in touch! It became a family favorite that I stuck with throughout the years. Place an 8 or 12 quart stock pot filled 2/3 full of water over high heat and bring the water to a boil. Pour tomatoes over top and add enough water to cover. Pour V-8 juice over all to fill pan until rolls are not quite covered. You may need to adjust your cooking time and it can vary depending on the cabbage used each time. Add a single layer of the cabbage rolls to the pot, keeping the seam side down. Pour the rest of the tomato sauce in the bottom of your crockpot (you will need one very large one or 2 smaller). If you decide not to use the weight, just gently pour the 4 cups of water over the top of the contents of the pot. - fill your rolls and roll 'em up -- don't roll too tight - you will be able to tuck in the ends by pushing in with your little finger -- if they're rolled to tight, they'll explode in your hand -- or fold over the ends of the leaf when rolling sort of like a round burrito. Place 2 tablespoons beef mixture in center of each cabbage leaf, fold sides inward, and then roll up. Top with crushed tomatoes & cook in crockpot for about 10 hours. If that happens, it is often necessary to remove the (now very) hot head of cabbage from the pot of boiling water and cut out more of the core. Place the leaves in a colander to cool. Serve hot with tomato sauce or green chutney. No, its not a big plate of Southern Fried Chicken or a Ribeye Steak, but it sure is comforting, filling, and satisfying. Try and minimize splashing of the hot water by using heat-resistant gloves, or grab a second pair of hands, and a couple of pairs of tongs to help you slowly lower the cabbage into the hot water. I took my favorite traits from each, combined them, and my Coalcracker Kitchen halupki recipe was born. It will finish cooking as the halupki cook. *** SHARING/REPUBLISHING *** these links. Boil until soft, removing each leaf as it softens. Depending on the size of your cabbage rolls, you should yield about 12 to 16 rolls. FROM PENNSYLVANIA 1 lg cabbage head, chopped 2 lg sweet onion or yellow onion, chopped 2 crushed garlic cloves, chopped bacon grease about 6-8 slices of bacon 1 stick sweet salted butter (add more as needed - 1/2 stick) 12 oz wide egg noodle salt and pepper Remove first layer of cabbage only and cut around core, leaving core out of recipe. Once the par-cooked rice has cooled some, add the egg, ketchup, Worcestershire sauce, garlic powder, onion powder, seasoned salt, and black pepper to the rice and stir together. To me, pigs in a blanket always meant some sort of hot dog/sausage rolled in a pastry.dough then baked. In a large skillet, saute bacon and discard excess fat. Remember, it's all in your attitude. You will need 18 leaves. Reduce the heat and gently simmer for 1 1/2 to 2 hours or until the cabbage is tender. That means the world to us! Never heard of that, but, hey, always to hear what works for other cooks! Bring in both outside edges, one at a time, to tightly fold over the initial roll. Add cabbage and cook, pulling off each outer leaf with tongs as it becomes tender, about 1 to 2 minutes per leaf. DO THIS CAREFULLY! Your email address will not be published. (Alternately, you can bring salted water to a boil and boil the cabbage head until the leaves are softened.). Combine tomato soup, broth, chopped tomatoes, and reserved cooking liquid and pour over halupki. Gently place the edge side down on top of the broken cabbage leaves. On SOCIAL MEDIA, share LINKS ONLY, do not copy and paste. Don't worry about removing the entire core of the cabbage. ground chuck, + 1/2 lb.ground pork 2 tsp. In the bottom of a large pot, place any broken cabbage leaves that you may have. pepper, 1/2 tsp. Hi Jane! They evoke fond memories of family dinners and holiday celebrations; our grandmother or the church ladies in the kitchen, boiling cabbage, stuffing and rolling the leaves electric roasters or baking pans filled to almost over-flowing with deliciousness. Ingredients 1 head cabbage, cored water to cover teaspoon salt 1 pounds lean ground beef 1 pounds ground pork 1 cups cooked white rice 2 large eggs, slightly beaten cup finely chopped onion 2 tablespoons chopped fresh parsley teaspoon garlic powder teaspoon salt teaspoon ground black pepper 1 (28 ounce) can tomato sauce Measure out 1 generous cup par-boiled rice and place it in a medium size mixing bowl to cool for several minutes. Using a dry measure measuring cup, measure out one (1) generous cup of the drained par-cooked rice. A 9x13 will work just fine. Using tongs or a meat fork, remove each cabbage leaf as it opens and pulls away from the head. So this is a real authentic Halupki recipe, with a few of my own tweaks of course! Add enough water to cover completely. salt, 1 tsp. So this is a real authentic, Lean Turkey Kotlety with Mushroom Filling, Vegetarian Buckwheat and Mushroom Croquettes. Is TikToks Viral Cottage Cheese Ice Cream As Healthy as It Seems? Keep working the leaves away until they get too small to make a cabbage roll with (less than the palm of your hand), any that are too small to cover the palm of your hand. Place the cabbage rolls on top of the chopped cabbage with sauerkraut and some tomato sauce in between the layers in the casserole dish or Dutch oven. It still takes time to freeze and thaw, so blanching is best if you havent planned ahead by a couple days. Add a couple of tablespoons of the mixture along the middle of the cabbage leaf, lengthwise. Amount is based on available nutrient data. We love them so much and we agree, the sauce is so yummy! Several years ago, we became inspired to make the recipe at home after visiting several Amish communities in beautiful Lancaster, Pennsylvania. If some are a little off (larger or smaller than the others), match them up with larger or smaller cabbage leaves. Preheat the oven to 350 degrees F (175 degrees C). Core the head of cabbage. You will have something that looks like an envelope. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Kris & Wesley (The Loon) live for fun, food, and fabulousness. (I was taught to use my hands, NEVER a spoon.) garlic powder, 1 lb. ground beef 1 c. chopped onion 1 t. salt 1/4 t. pepper 8 slices bacon, cut in 1-inch pieces 2 16-oz. And how did I hear about them? Holidays Cocoa Rum Balls Maple Bourbon Pecan Tart Fresh Cranberry Chutney View More in Holidays. ground flaxseed & 6 Tbs. I always trim off the thick vein of the blanched cabbage leaf to make rolling easier; you can trim the vein flat with a sharp paring knife, or if the leaf is large enough, cut it off/out completely. Bethany is very passionate about maintaining a healthy lifestyle and clean diet. Place an OVEN SAFE dinner plate that fits inside the diameter of the pot upside down on top of the contents (an upside down shallow pie plate may also be used). I cannot stress enough that this is a step during which you need to take your time and concentrate. Take a spoonful of the meat mixture and place in the center of a cabbage leaf, folding the sides of the leaf over until you have a roll. Hotly contested among cooks are several factors: should you use cooked rice or un-cooked in the filling mixture? Mix and mix and mix well. Thank you for paying attention to our recipe! Now, we get it. I tear all my leaves off before mixing my meats to get a little assembly line ready. (Nutrition information is calculated using an ingredient database and should be considered an estimate. In a large bowl, combine ground beef, pork, veal, bacon, rice, onion, garlic, egg, salt and pepper. Cover with plastic wrap and refrigerate until ready to use. Each portion of filling for this recipe is basically a log that fits into the palm of your hand. Remove large outer leaves from cabbage and set aside. Oh, what a treat! Oven halupki rolls instructions: Heat the oven to 375. Easy, fun, and delicious! Bring the water back to a rapid simmer or low boil and blanch the head of cabbage. Allow all to cool enough to safely handle. If youre looking to cook something a little outside the box, try this Halupki recipe and you wont be disappointed! Or make a larger batch and use leftovers for fried rice or rice pudding. Remove from heat and let cool. Add some tomato sauce in between the layers in the casserole dish or Dutch oven. 1 1/2 lb. Remove large outer leaves from cabbage and set aside. Add tomato paste and cook, stirring, until lightly caramelized further, about 2 minutes. Put the cabbage in a pot, add a quarter of a teaspoon of salt and cover with water. saurkraut drained ( reserve liquid), (14-ounce) can tomato sauce 1 (14-ounce) can crushed tomatoes. Place the halupki, seam side down, tightly into the pot on top of the lining of cabbage leaves (the lining helps prevent sticking or scorching on the bottom while cooking.). Cover and cook 3 minutes, or until softened enough to pull off individual leaves. Born and raised "a coal miner's daughter" in the Anthracite Region of Pennsylvania, I love to share recipes and memories of home with fellow "coalcrackers" and those who enjoy easy-to-make, budget-friendly foods that celebrate our unique blending of Eastern European and Pa. Dutch heritage and cuisines here in northeast Pennsylvania. My grandmother made the best stuffed cabbage rolls (also known as krautnagels). The Halupkis, which are rolled cabbage leaves, are stuffed with deliciously flavored meat and rice and then baked in a rich tomato sauce. To make the 1 1/2 cups cooked rice needed in this recipe; Bring 1/2 cup long grain white rice and 3/4 cup water to a boil in a saucepan. In a skillet, add ground meats, onions, shortening, salt and pepper, and fry slowly for about 15 minutes. What you call cabbage rolls is dependent on where youre from; halupki, golumpki, gwumpki, or golabki, holubtsi, sarma, balandeliai (Lithuanian for little doves), or any spelling of the aforementioned just to name a few. This can be dangerous and something I learned a long time ago to try to avoid. And, of course, what they are called is even debatable which we already covered. Remove from heat and let cool. And when you do, be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon! Grandma's Hungarian Stuffed Cabbage, Slow Cooker Variation, Grandma Elaine's Unstuffed Sweet and Sour Cabbage, Grandma Jeanette's Amazing German Red Cabbage. Isnt this fun to make on a Sunday afternoon? Reheat in the oven for 30 minutes, or until heated through and bubbly. Pour the sauce mixture evenly over the cabbage rolls and cover the dish with foil. cans tomato sauce 2 bay leaves Instructions Place the lid on the pot or tightly cover your baking dish with foil. They usually include live music (more often than not polka music), Eastern European ethnic foods, such as pierogis, haluski and halupki, games, and of course lots of alcohol. Go for it! I add ground black pepper in between. All rights Reserved. Place the par-cooked rice you just measured into a medium size mixing bowl and spread it out to start to cool. Measure the mixture with medium sized ice-cream scoop to make each . 1 lb . Sometimes you wind up with more usable cabbage leaves than filling; other times vice versa its not the end of the world. Remove core from cabbage. Steeped in tradition and loaded with heart-warming goodness. Cut any leftover cabbage leaves into pieces and place in the bottom of a roasting pan. You may have doubts about trying out stuffed cabbage rolls. This stuffed cabbage recipe, known as halupki on the Ukrainian side of my family, is made with beef, pork, and rice encased in cabbage and drizzled with a thin, sweet tomato sauce. Bring to a boil, reduce heat to very low, cover and simmer three to four hours. On each separate cabbage leaf, place 1 scoop of the meat mixture at the bottom of the leaf and roll, tightly tucking the sides to cover the mixture. Just A Pinch Food Group Using a wooden spoon or your hands (my preferred method), thoroughly blend the meat with the rice mixture. Transfer leaves to a baking sheet and continue until you have 15 to 20 leaves. But even though 75% of the haluski you'll eat in your lifetime (unofficial stat) will only have those ingredients and nothing more, you know not all haluski is made equally.