Halupki (Stuffed Cabbage) Recipe

Recipe by: Jillian

"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!"

Directions
Ingredients
Nutrition

Directions

Prep45 m
Cook2 h 45 m
Ready In3 h 30 m

1Place the cabbage in a stockpot with enough water to cover.
2Add 1/4 teaspoon salt to the water and cabbage.
3Bring 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.
4Reserve 12 oz. of cabbage water.
5Preheat the oven to 350 degrees F (175 degrees C).
6Trim thick center vein off of bottom of each cabbage leaf.
7In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
8Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
9Fold 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.
10Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
11Layer the stuffed cabbage rolls over the cut leaves.
12In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
13Pour the tomato sauce mixture over the cabbage rolls.
14Cover roasting pan with aluminum foil.
15Bake 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.

Footnotes

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.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients