Stuffed Cabbage

What do you call them? I know them as HALISHKES, some of my facebook peeps call them CHALUPSHES… Who is right? What’s the origin of these names? Why can’t we just call them stuffed cabbage??

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  1. Chaviva says:

    Nom nom nom. I love these. Are they tough to make …? I just call them stuffed cabbage, but I came to the Jewish food party late :)

    • HSaboMilner says:

      they are not too hard to make – KoD tells me that some chefs freeze the cabbage leaves prior to making the cabbage rolls – it makes them easier to handle.

      • tesyaa says:

        You have to try the freezing method. Saves a ton of time.

      • Mark says:

        I haven’t made them in a while, but I seem to recall slightly steaming the leaves before using them to make them more pliable and roll-able. I also recall a “special” kind of cabbage with better shaped leaves (than the round “standard” cabbages) that was available at the shuk specifically for stuffing.

        • tesyaa says:

          steaming is just a lot more work than freezing. But you do need to buy the cabbage a few days in advance.

          • Mark says:

            For some of us planning a few days ahead is more work than anything :-)

          • tesyaa says:

            Oh, I understand. I only make stuffed cabbage once or twice a year and I have to make sure to plan ahead for it. But I once heard of a person who always keeps a cabbage or two in her freezer, just in case she decides to make stuffed cabbage on short notice!

  2. Nora says:

    Never actually heard them called anything other than stuffed cabbage leaves. But Irish Gaelic doesn’t translate well to anything so the English names are what stick.

  3. lady lock and load says:

    Halishkes and chalupshes are both probably right, depending on where you are from. Stuffed cabbage is pretty easy to me, I do freeze the entire cabbage and then defrost, making checking the leaves and rolling up a cinch. Kreplach, on the other hand, I have a problem making them as soft and tasty as my mother makes them :(

  4. Mark says:

    We always called them “Cha-lop-chess” and in later years “stuffed cabbage”. Learned this year that the reason we eat them on Simchat Torah is because they look like a rolled up Torah scroll. Eh.

  5. mindy says:

    Stuffed cabbage in my house. also stuffed green peppers. They are great to make in a slow cooker. Start them in the morning, go to work or out and by dinner time they are done! I can’t live without my crockpots; one for meat, one for dairy and one that’s parve. Best way to make soup.

  6. Mike says:

    Growing up, we called them chalupshez / -chez. My stepfather refuses to call them stuffed cabbages, insisting, rightly so IMHO, that they’re wrapped!

    +1 for the freezing method; stick a whole head of cabbage in the freezer, defrost, and it takes just a few minutes to prepare several pans worth.

  7. Y Kohn says:

    If Chohleptches (my way) should be Stuffed Cabbage, then Kugel should be potato pudding and Cholent; Beef and Bean Stew.

  8. MRM says:

    New reader here. Just found your blog and I love it. To add more names into the mix, I am originally from the former Soviet Union, and my family always call it golubtzi.

  9. Dalia berlin says:

    Love it!
    I just made them today for the first time, but I love ordering them when I can.
    Being mixed Sephardic dad and Ashkenazi mom and being born in Spain we called them “niños envueltos” wrapped up babies an dmy grandma from Romania called them Praches. Enjoy!

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