Halupki (Stuffed Cabbage)


  • 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
  • ¼ cup finely chopped onion
  • 2 tablespoons chopped fresh parsley
  • 2eggs, slightly beaten
  • 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
  • Directions

  • Step 1

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


  • Step 2

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

  • Step 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.

  • Step 4

    Reserve 12 oz. of cabbage water.

  • Step 5

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

  • Step 6

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

  • Step 7

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

  • Step 8

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

  • Step 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.

  • Step 10

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

  • Step 11

    Layer the stuffed cabbage rolls over the cut leaves.

  • Step 12

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

  • Step 13

    Pour the tomato sauce mixture over the cabbage rolls.

  • Step 14

    Cover roasting pan with aluminum foil.

  • Step 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.

  • 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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