My Ukrainian grandmother would make halupki, or Polish stuffed cabbage by stuffing steamed cabbage leaves with a mixture of meat, rice, diced green peppers and onions. They were then 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.
What ingredients do you need to make halupki?
- Ground beef - I use 80/20
- Cabbage - a head of green cabbage
- White rice, uncooked. Uncooked is very important.
- Eggs
- onion - white onions are fine. Chop them finely.
- Green pepper - dive them finely
- Carrot - shredded carrot
- Parsley - I use dried parsley for this recipe
- Salt and pepper
- tomato sauce
- tomato soup (undiluted)
- diced tomatoes
- sauerkraut- silver floss sauerkraut if you can find it.
📝 Frequently asked questions, answers 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.
Halupki Recipe
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
- 2 pounds ground beef
- 1 head of cabbage
- ½ cup uncooked white rice
- 2 eggs
- 1 onion (finely diced)
- ½ green pepper (finely diced)
- ¼ 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:
- 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.
- 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.
Video
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.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®
Sarah
just be sure to blend the rice in completely! It will absorb the moisture.
Marion
I've made these but have always cooked the rice first. I'll now try with uncooked rice. Thank you