Halupse (Heirloom Recipe)

I’m not one for eating cooked cabbage, I’d rather have it raw; however, this is one of two ways I will eat it cooked… (the other is minestrone soup).  This recipe is one of my dad’s favorite meals.

Today I’m sharing one of my mother’s recipe that has been handed down at least 3 generations (my grandmother, my mom & me); not sure where my grandmother got it but possibly from her mother, which would make it 4 generations. I hope you enjoy it.


1 lb ground beef
1 onion, chopped
Head cabbage, chopped
¼ to ½ c chicken broth
Dill seed, to taste

Combine beef and onions; brown until most of meat is no longer pink;





add cabbage and dill seed, mix well.


Add broth; put on lid, lower temperature;



cook, stirring occasionally until cabbage is tender.


*** Update:  I would use 2 pounds ground beef next time I make this.  I also added salt, pepper, garlic powder and onion powder to taste. ***


Do you have an heirloom recipe that has been passed down?  Comment & share.

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