How to Make Halupki (Stuffed Cabbage) - A Step-by-Step Guide

Halupki, also known as stuffed cabbage, is a traditional Eastern European dish that is cherished for its hearty and comforting flavors. This dish is a staple in many households and is often served at family gatherings and special occasions. The combination of tender cabbage leaves, seasoned meat, and savory tomato sauce makes for a truly satisfying meal that is sure to please even the pickiest of eaters.

Stuffed cabbage has a long history that dates back to ancient times. It is believ...

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Ingredients

  • 1 head cabbage, cored
  • water to cover
  • ¼ teaspoon salt
  • 1 ½ pounds lean ground beef
  • 1 ½ pounds ground pork
  • 1 ½ cups cooked white rice
  • 2 large eggs, slightly beaten
  • ¼ cup finely chopped onion
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (28 ounce) can tomato sauce
  • ¼ cup white vinegar
  • 2 ⅔ tablespoons white sugar

Information

  • Prep Time: 45 mins
  • Cook Time: 2 hrs 45 mins
  • Total Time: 3 hrs 30 mins
  • Servings: 10

  • Place cabbage in a stockpot; pour over enough water to cover. Add 1/4 teaspoon salt; bring to a boil over medium-high heat. Turn cabbage every 2 to 3 minutes; transfer any leaves that separate from cabbage into a strainer to drain and cool. Continue to boil until all the leaves have cooked, about 15 minutes. Reserve 1 1/2 cups of cabbage cooking water. Cut out the tough, thick center ribs of any large cabbage leaves with a sharp knife.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix ground beef, ground pork, cooked rice, eggs, onion, fresh parsley, garlic powder, salt, and pepper in a large bowl until combined. Lay 1 cabbage leaf on a flat surface; place 1 heaping tablespoon of filling at the base of a cabbage leaf. Overlap with the bottom of the leaf; fold in side edges and roll up.
  • Repeat with remaining large cabbage leaves and filling.
  • Cut any leftover cabbage leaves into pieces and place in the bottom of a roasting pan. Layer stuffed cabbage rolls on top.
  • Combine tomato sauce, reserved cabbage water, white vinegar, and white sugar in a bowl; pour mixture over cabbage rolls. Cover roasting pan with aluminum foil.
  • Bake in the preheated oven until filling is cooked through and sauce has thickened, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.
  • Nutrition

    468 cal.

    • Total Fat: 30g
    • Saturated Fat: 11g
    • Cholesterol: 137mg
    • Sodium: 715mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 4g
    • Total Sugars: 11g
    • Protein: 28g
    • Vitamin C: 51mg
    • Calcium: 91mg
    • Iron: 4mg
    • Potassium: 871mg