Halupki (Stuffed Cabbage) Recipe

Directions

Place the cabbage in a stockpot with enough water to cover.

Add 1/4 teaspoon salt to the water and cabbage.

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.

Reserve 12 oz. of cabbage water.

Preheat the oven to 350 degrees F (175 degrees C).

Trim thick center vein off of bottom of each cabbage leaf.

In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.

Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.

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.

Cut the leftover leaves into pieces and place into the bottom of a roasting pan.

Layer the stuffed cabbage rolls over the cut leaves.

In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.

Pour the tomato sauce mixture over the cabbage rolls.

Cover roasting pan with aluminum foil.

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.

Nutrition

Amount Per Serving (10 total)

Calories

468 cal

23%

Fat

29.8 g

46%

Carbs

21.7 g

Based on a 2,000 calorie diet

Reviews (20)

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130

Jillian

Mar. 3, 2012

"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 o..." See moreff 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!"

What's for dinner, mom?

Feb. 12, 2012

"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 ..." See moredefinitely 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. :)"

Julz

Apr. 20, 2012

"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 ti..." See moreme 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!!!"

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