Stuffed Cabbage Rolls Recipe

One of the comfort foods of my youth are stuffed cabbage rolls, also called Halupki. This is my family’s cabbage roll recipe and you will be surprised how easy they are to make. This is the ultimate comfort food from the old country.

If you want to learn make more Ukrainian recipe be sure to make Paska bread. I also share about my German culinary side of the family through making the potato donuts called fastnachts. 

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My Ukrainian grandmother would stuff steamed cabbage leaves with a mixture of meat, rice, diced green peppers and onions, they were stewed in tomatoes and topped with sauerkraut.  When we walked into the house and caught a whiff of the cabbage rolls cooking in the oven, we knew that we were in for a delicious meal. 

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. 

For the full recipe and complete directions scroll to the bottom of the post where the recipe card is! You can also print the recipe there!

Where did stuffed cabbage rolls originate?

Many cultures will claim to have originated the cabbage roll. Sweden, Finland, Lebanon, China and Israel all have different versions of stuffed cabbage rolls. 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.

What food goes with cabbage rolls?

I like to serve rolls and sweet butter as a side for cabbage rolls. Also steamed potatoes with sautéed onions also pair well with stuffed cabbage rolls. I also will serve roasted root vegetables if I remember to pop some into the oven in time.

Can you freeze cabbage rolls?

If you have made a double or triple batch of cabbage rolls, pop them into the freezer for future meals. I like to freeze them before they are fully cooked for best results. 

What is the best way to freeze cabbage rolls?

I found the best way to freeze cabbage rolls is to spray a cookie sheet with non stick 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.

How long do cabbage rolls last in the freezer?

I keep cabbage rolls in the freezer for up to 4 months. By freezing them individually, you are able to use as few or as many stuffed cabbage rolls as needed for dinner.

How long do cabbage rolls last in the fridge?

Once cooked and cooled, cabbage rolls will last for up to 4 days in the refrigerator. 

How do you reheat stuffed cabbage rolls?

I will microwave stuffed cabbage rolls on 50% until heated through. Be sure they have heated through to the center.

How do you remove cabbage leaves without tearing?

1. Bring a large pot of water to a boil and add a heavy pinch of salt to to the water.
2. Remove any damaged outer leaves from the outside of a head of cabbage and insert a skewer or fork into the core.
3. Dunk the cabbage in the simmering/boiling salted water for 30 seconds to 1 minute.
4. Remove from the simmering water and place on a cooling rack placed on a cookie sheet.
5. Use a small paring knife to slice the stem of the leaf away from the core of the cabbage.
6. Remove the loosened cabbage leaf from the rest of the head.
7. Repeat with each layer of the cabbage.

The Best Cabbage Rolls Ingredients:

• Ground beef
• Cabbage
• White rice, uncooked
• Eggs
• onion
• Green pepper
• Carrot
• Parsley
• Salt and pepper
• tomato sauce
• tomato soup (undiluted)
• diced tomatoes
• sauerkraut

How to make stuffed cabbage rolls:

1. Steam the cabbage leaves and remove them from the core of the cabbage as directed above.
2. 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.
3. Remove the firm vein of the cabbage leaf.
4. Place 1/3 to 1/2 cup of meat mixture in the center of each steamed cabbage leaf.
5. Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down. 
6. In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes. 
7. Spoon some of the tomato mixture into the bottom of a dutch oven.
8. Place the cabbage rolls in the dutch oven, in a single layer and top with 1/2 of the sauerkraut and 1/2 the tomato mixture.
9. 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 stuffed cabbage rolls instructions:

1. Steam the cabbage leaves and remove them from the core of the cabbage as directed above.
2. 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.
3. Remove the firm vein of the cabbage leaf.
4. Place 1/3 to 1/2 cup of meat mixture in the center of each steamed cabbage leaf.
5. Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down. 
6. In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes. 
7. Spoon some of the tomato mixture into the bottom of a large crock pot/slow cooker.
8. Place the cabbage rolls in the crock pot, in a single layer and top with 1/2 of the sauerkraut and 1/2 the tomato mixture.
9. Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
10. Cover and cook for 4-6 hours on high or 6-8 on low.

Oven stuffed cabbage rolls instructions:

1. Heat the oven to 375.
2. Steam the cabbage leaves and remove them from the core of the cabbage as directed above.
3. 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.
4. Remove the firm vein of the cabbage leaf.
5. Place 1/3 to 1/2 cup of meat mixture in the center of each steamed cabbage leaf.
6. Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down. 
7. In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes. 
8. Spoon some of the tomato mixture into the bottom of a dutch oven.
9. Place the cabbage rolls in the dutch oven in a single layer and top with 1/2 of the sauerkraut and 1/2 the tomato mixture.
10. Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
11. Cover and cook at 375 for 4 hours.

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Yield: 18 rolls

Stuffed Cabbage Rolls

Print

One of the comfort foods of my youth are stuffed cabbage rolls, also called Halupki. This is my family's cabbage roll recipe and you will be surprised how easy they are to make. This is the ultimate comfort food from the old country.

Prep Time 35 minutes

Cook Time 4 hours

Total Time 4 hours 35 minutes

Ingredients

• 2 pounds ground beef
• 1 head of cabbage
• 1/2 cup uncooked white rice
• 2 eggs
• 1 onion, finely diced
• 1/2 green pepper, finely diced
• 1/4 cup grated carrot
• 1 tablespoon dried parsley
• 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:

1. Steam the cabbage leaves and remove them from the core of the cabbage as directed above.
2. 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.
3. Remove the firm vein of the cabbage leaf.
4. Place 1/3 to 1/2 cup of meat mixture in the center of each steamed cabbage leaf.
5. Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down.
6. In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes.
7. Spoon some of the tomato mixture into the bottom of a dutch oven.
8. Place the cabbage rolls in the dutch oven, in a single layer and top with 1/2 of the sauerkraut and 1/2 the tomato mixture.
9. Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
10. 10. Cover and simmer on the stovetop for 3-4 hours.

Notes

How do you remove cabbage leaves without tearing?

1. Bring a large pot of water to a boil and add a heavy pinch of salt to to the water.
2. Remove any damaged outer leaves from the outside of a head of cabbage and insert a skewer or fork into the core.
3. Dunk the cabbage in the simmering/boiling salted water for 30 seconds to 1 minute.
4. Remove from the simmering water and place on a cooling rack placed on a cookie sheet.
5. Use a small paring knife to slice the stem of the leaf away from the core of the cabbage.
6. Remove the loosened cabbage leaf from the rest of the head.
7. Repeat with each layer of the cabbage.

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Nutrition Information:

Yield:

18

Serving Size:

1 roll
Amount Per Serving:Calories: 211 Total Fat: 10g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 66mg Sodium: 452mg Carbohydrates: 15g Fiber: 4g Sugar: 6g Protein: 17g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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