Halupki (Stuffed Cabbage)
This recipe for stuffed cabbage, referred to as halupki in my Ukrainian family, features a delectable combination of beef, pork, and rice wrapped in cabbage leaves and topped with a delicate, sweet tomato sauce. The leftovers freeze exceptionally well – if there are any left, that is! I learned to make this dish from my grandmother Eugenia, and every family tends to add their unique touch to this traditional recipe. For a classic serving, enjoy it with mashed potatoes, just as we do in my family!
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
Instructions
- 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 inside 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.
Notes
- To cut down on prep time, you can use instant rice, such as Ben’s Original Ready Rice, which takes only 90 seconds in the microwave.
- To make your own rice for this recipe, bring 1/2 cup of long-grain white rice and 3/4 cup water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes. If you make a larger batch, you can use the leftovers for fried rice or rice pudding.
Nutrition
Calories: 468kcalCarbohydrates: 22gProtein: 28gFat: 30gSaturated Fat: 11gCholesterol: 137mgSodium: 715mgPotassium: 871mgFiber: 4gSugar: 11gVitamin C: 51mgCalcium: 91mgIron: 4mg
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