Halupki (Stuffed Cabbage)

Halupki (Stuffed Cabbage)

Jillian 207

"Halupki, also known as stuffed cabbage on the Russian/Ukranian side of my family, is a dish made of rice, beef, and pork encased in cabbage drizzled with a thin, sweet tomato sauce. My grandma Eugenia is 98 and she taught me how to make this comfort food classic. Every family has their own twist on this traditional dish. I hope you enjoy these with mashed potatoes just as we always do in my family!"

Ingredients 3 h 30 m {{adjustedServings}} servings 468 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 715 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Place the cabbage in a stockpot with enough water to cover.
  2. Add 1/4 teaspoon salt to the water and cabbage.
  3. Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
  4. Reserve 12 oz. of cabbage water.
  5. Preheat the oven to 350 degrees F (175 degrees C).
  6. Trim thick center vein off of bottom of each cabbage leaf.
  7. In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
  8. Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
  9. Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
  10. Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
  11. Layer the stuffed cabbage rolls over the cut leaves.
  12. In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
  13. Pour the tomato sauce mixture over the cabbage rolls.
  14. Cover roasting pan with aluminum foil.
  15. Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.
Tips & Tricks
Cabbage Rolls II

See how to make beefy, saucy cabbage rolls in the slow cooker.

Kelsey's Favorite Stuffed Green Peppers

Peppers stuffed with rice, sauce, and seasoned beef and topped with cheese.


  • Cook's Note:
  • I use Uncle Ben's ® Ready Rice, which is done in 90 seconds in the microwave, to cut down on prep time. Leftovers freeze well…that is, if you have any!
  • Editor's Note:
  • For the 1 1/2 cups cooked rice in this recipe, cook 1/2 cup long grain white rice in 3/4 cup water (simmer, covered, for 20 minutes)--or make a larger batch and use leftovers for fried rice or rice pudding.
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Reviews 53

  1. 59 Ratings


Hi, I'm Jillian the submitter of this recipe. I would like to correct a couple of things with this recipe: 1) Using a paring knife, remove the core of the cabbage then boil it (the leaves will come off easier that way) 2) In the list of ingredients after 1 (28 ounce) can tomato sauce it should read 12 oz. reserved cabbage water 3) Once you're done with step 9, then you take any leftover leaves, cut them up or (shred) and place into the bottom of a roasting pan and layer the stuffed cabbage rolls over top. I use large eggs and 90/10 lean ground beef when preparing these and sometimes sub fresh minced garlic for the garlic powder. (Also, 2/3 Tbsp. is 2 tsp. for the sugar) I've been making Halupki (stuffed cabbage) for years and my 98 year old Grandma has probably made thousands of these! She taught me how to make them and that's a memory I'll always treasure. We had such fun that day... Be sure to serve with mashed potatoes or sour cream and chive mashed potatoes for a twist. I hope you and your family enjoy these as much as everyone in my family does! UPDATE - Grandma Jean turned 100 on Thursday, June 26th 2014. Happy Birthday!

What's for dinner, mom?

I made this when it was a personal recipe.... Delicious! Delicious! Delicious! Just the right amounts of everything - I followed the recipe with the exception of using fresh garlic not powdered. Will definitely be making these again! Thanks for a great recipe Jillian! **update** I used some I had frozen - they were perfect! Freeze very well! ***I would like to add that this was one of my mom favorite things to eat when she was living with me. I had to puree it for her as she eventually developed swallowing issues. She always ate this for me and she turned away MANY other things I might offer her. Thanks Jillian for the recipe and for making my mom happy. :)


Thank you Jillian for sharing your Grandmother's recipe!!! It is absolutely WONDERFUL. I made it exactly as you have it (including the additional info you have in the review section). It takes some time to make but so worth every minute (granmom's recipes are always the best). It was a hit with the family and it makes so much (we will have no problem eating this again tomorrow. I highly recommend this recipe!!!