Halupki (Stuffed Cabbage)

Prep Time:
45 mins

Cook Time:
2 hrs 45 mins

Total Time:
3 hrs 30 mins

Servings:
10

Ingredients

Directions

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.

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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 in side edges and roll up.

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Repeat with remaining large cabbage leaves and filling.

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Cut any leftover cabbage leaves into pieces and place in the bottom of a roasting pan. Layer stuffed cabbage rolls on top.

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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.

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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.

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Recipe Tips

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 Facts (per serving)