• Thu. Dec 8th, 2022

HALUPKES HUNTING CAMP!!! – Information about hunting and fishing in Montana

ByDebra J. Aguilar

Oct 29, 2022

Halupke are also known as cabbage rolls. This Check dish is healthy and tasty. As a child, my grandmother often made them with cabbage from her garden. They also make a great hunt camp meal.

Several years ago, I was a cook at a hunting camp. We were high in the mountains and far from the nearest store. We ate what we had. I had brought some heads of cabbage to make recipes. Usually I used them in soups or fried them with bacon. One night it was cold and the cabbages froze! So much for fresh greens.

I brought the sprouts into the hot kitchen tent and let them thaw, hoping I could salvage something. All the leaves were wilted and soft. We were miles away from replacements, so it was time to get creative.

Normally, when making cabbage rolls, you have to gut the head and boil the cabbage to wilt and soften the leaves. It takes time and makes a big mess. In the end, the sheets looked like my frozen problem. So, I simply made cabbage rolls using what I had. The recipe is perfectly successful!

When I make cabbage rolls at home, I empty the head and place it in a plastic grocery bag and in my freezer, or outside in the freezing cold, overnight.. 12 hours is enough. Now take it out and let it thaw and come to room temperature. Once thawed, the leaves are ready to be stuffed and rolled. The old-fashioned way is to core the cabbage and blanch it in a pot of hot water. Then separate the leaves.


1 large savoy cabbage. 2 is better because you can add cabbage to soup, bacon, frying or… You can’t use it for this recipe, but you will.

2 pounds. to grind

2 onions

2 tbsp. olive oil

1 cup of rice. White or Brown

2 eggs

Salt and pepper

2 cans of tomato soup or a large can

2 small bottles/cans of V8 juice or vegetable cocktail or tomato juice

1 can of chicken broth

Separate the cabbage leaves and lay them flat. Cut off all hard parts and the core. If you cut the core first, it is easier to separate the individual leaves.

Cook the rice in advance and set aside. Brown the seasoned meat and the chopped onions. Once cooled, mix rice, meat, eggs, salt/pepper, until smooth. A little Worcestershire sauce won’t hurt.

In a large mixing bowl, combine the soup, juice and broth. This will be poured over the rolled cabbage before cooking.

Spray your casserole or baking dish/dishes with cooking spray.

Each cabbage leaf has a different size. Don’t overload them with stuffing. Use a small spoon to measure the right amount. The goal is a full cabbage roll that can be closed in the cabbage leaf. Less is more here. I save the prettiest rolls for the top of my baking dish. It makes for a better presentation.

Once you have rolled up all the cabbage rolls, place them, seam side down, in the baking dish. Cover with soup mix. Lay aluminum foil over it while cooking. You can also use a slow cooker, casserole or Dutch oven.

Bake at 325 degrees for one hour.

What’s great about this meal is that the starch, meat, and vegetables are all in one bite. You can add French bread on the side to soak up the juices.

Some campers react flatulently to cabbage. Just make sure everyone is served, armed, and dangerous with the same ammo.

Montana Grant