Halupki, also known as stuffed cabbage rolls, is a beloved dish in Ukrainian and Eastern European cuisine. These tender cabbage leaves are stuffed with a savory meat-and-rice filling, simmered in a tangy tomato sauce, and topped with sauerkraut for extra flavor.
Whether you make them on the stovetop, in the oven, or in a crockpot, this recipe is sure to become a family favorite.
What ingredients do you need to make halupki?
Recipe Card?
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Reader Suggestion
Use equal parts ground beef and hot Italian sausage. ~ Jerry
How to make Slovak stuffed cabbage rolls. Stovetop Instructions.
Prepare the Cabbage
Steam the cabbage leaves and remove them from the core of the cabbage
Make the Filling
In a large mixing bowl combine the ground beef, uncooked rice, eggs, finely diced onions, finely diced green pepper, grated carrot, parsley, salt and pepper.
Assemble the Rolls
Remove the firm vein of the cabbage leaf.
Fill
Place ⅓ to ½ cup of meat mixture in the center of each steamed cabbage leaf.
Fold
Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down.
Make the sauce
In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes.
Cook (choose your method)
- Spoon some of the tomato mixture into the bottom of a dutch oven.
- Place the cabbage rolls in the dutch oven, in a single layer and top with ½ of the sauerkraut and ½ the tomato mixture.
- Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
- Cover and simmer on the stovetop for 3-4 hours.
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See additional cooking instructions below.
Oven Cooking Instructions:
- Prepare stuffed cabbage rolls as directed above.
- Spoon some of the tomato mixture into the bottom of a dutch oven.
- Place the cabbage rolls in the dutch oven in a single layer and top with ½ of the sauerkraut and ½ the tomato mixture.
- Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
- Cover and bake at 375 for 4 hours.
Crockpot halupki instructions:
- Prepare cabbage rolls as instructed above.
- Spoon some of the tomato mixture into the bottom of a large crock pot/slow cooker.
- Place the cabbage rolls in the crock pot, in a single layer and top with ½ of the sauerkraut and ½ the tomato mixture.
- Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
- Cover and cook for 4-6 hours on high or 6-8 on low.
Are stuffed cabbage rolls also called Halupki?
It was probably until I was a teenager that I learned that Halupki was also called stuffed cabbage rolls. Ukrainian cabbage rolls are on in the same as stuffed cabbage. There are many different names for the delicious pockets of meat and rice but no matter what you call them, enjoy them.
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FAQ's and Tips
Many cultures will claim to have originated the cabbage rolls/ Halupki. Ukraine, Russia, Sweden, Finland, Lebanon, China and Israel all have different versions of stuffed cabbage rolls or Halupki. All of them start with steamed cabbage leaves and are filled with a rice, meat, seasoning mixture and served with a sweet or savory sauce.
If you have made a double or triple batch of halupki, pop them into the freezer for future meals. I like to freeze them individually on a sheet tray before they are fully cooked for the best results.
I found the best way to freeze cabbage rolls is to spray a cookie sheet with nonstick spray and place the filled cabbage rolls on the tray in rows, not touching. Place the cookie sheet in the freezer and allow them to freeze completely. Once frozen, store the cabbage rolls in a gallon zip-top bag, removing as much air as possible. Label the bag with the contents and the date prepared.
I keep halupki rolls in the freezer for up to 4 months. By freezing them individually, you are able to use as few or as many halupki as needed for dinner.
I like to serve rolls and sweet butter as a side for cabbage rolls. Also steamed potatoes with sautéed onions also pair well with this halupki recipe. I also will serve roasted root vegetables if I remember to pop some into the oven in time.
Once cooked and cooled, cabbage rolls will last for up to 4 days in the refrigerator.
I will microwave stuffed cabbage rolls on 50% until heated through. Be sure they have heated through to the center.
Ingredients
- 1 Head cabbage
- 2 pounds Ground Beef
- ½ Cup white rice uncooked
- 2 Egg
- 1 onion finely diced
- ½ green pepper finely diced
- ¼ Cup carrot grated
- 1 Tablespoon parsley dried
- Salt and pepper
- 14 ounces tomato sauce
- 14 ounces tomato soup undiluted
- 28 ounces Diced Tomatoes
- 1 lb sauerkraut
Instructions
How to make stuffed cabbage rolls:
- Steam the cabbage leaves and remove them from the core of the cabbage as directed above.1 Head cabbage
- In a large mixing bowl combine the ground beef, uncooked rice, eggs, finely diced onions, finely diced green pepper, grated carrot, parsley, salt and pepper.2 pounds Ground Beef, ½ Cup white rice, 2 Egg, 1 onion, ½ green pepper, ¼ Cup carrot, 1 Tablespoon parsley, Salt and pepper
- Remove the firm vein of the cabbage leaf.
- Place ⅓ to ½ cup of meat mixture in the center of each steamed cabbage leaf.
- Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down.
- In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes.14 ounces tomato sauce, 14 ounces tomato soup, 28 ounces Diced Tomatoes
- Spoon some of the tomato mixture into the bottom of a dutch oven.
- Place the cabbage rolls in the dutch oven, in a single layer and top with ½ of the sauerkraut and ½ the tomato mixture.1 lb sauerkraut
- Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
- 10. Cover and simmer on the stovetop for 3-4 hours.
Crockpot halupki instructions:
- Steam the cabbage leaves and remove them from the core of the cabbage as directed above.
- In a large mixing bowl combine the ground beef, uncooked rice, eggs, finely diced onions, finely diced green pepper, grated carrot, parsley, salt and pepper.
- Remove the firm vein of the cabbage leaf.
- Place ⅓ to ½ cup of meat mixture in the center of each steamed cabbage leaf
- Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down.
- In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes.
- Spoon some of the tomato mixture into the bottom of a large crock pot/slow cooker.
- Place the cabbage rolls in the crock pot, in a single layer and top with ½ of the sauerkraut and ½ the tomato mixture.
- Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
- Cover and cook for 4-6 hours on high or 6-8 on low.
Oven halupki rolls instructions:
- Heat the oven to 375.
- Steam the cabbage leaves and remove them from the core of the cabbage as directed above.
- In a large mixing bowl combine the ground beef, uncooked rice, eggs, finely diced onions, finely diced green pepper, grated carrot, parsley, salt and pepper.
- Remove the firm vein of the cabbage leaf.
- Place ⅓ to ½ cup of meat mixture in the center of each steamed cabbage leaf.
- Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down.
- In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes.
- Spoon some of the tomato mixture into the bottom of a dutch oven.
- Place the cabbage rolls in the dutch oven in a single layer and top with ½ of the sauerkraut and ½ the tomato mixture.
- Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
- Cover and cook at 375 for 4 hours.
Nutrition
Notes
- Bring a large pot of water to a boil and add a heavy pinch of salt to to the water.
- Remove any damaged outer leaves from the outside of a head of cabbage and insert a skewer or fork into the core.
- Dunk the cabbage in the simmering/boiling salted water for 30 seconds to 1 minute.
- Remove from the simmering water and place on a cooling rack placed on a cookie sheet.
- Use a small paring knife to slice the stem of the leaf away from the core of the cabbage.
- Remove the loosened cabbage leaf from the rest of the head.
- Repeat with each layer of the cabbage.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
Jerry says
Use equal parts ground beef and hot Italian sausage.
Lois says
My Mom made this same recipe at least a few times a month. My Dad was Hungarian and this was one of his favorites. I have made it occasionally and seeing it here now makes me want to prepare it. I am going to get the groceries I need for this and make it this week. My husband likes it also and he is a Southerner. Go figure!! lol
Marion says
I've made these but have always cooked the rice first. I'll now try with uncooked rice. Thank you
Sarah says
just be sure to blend the rice in completely! It will absorb the moisture.