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Sarah Mock· September 22, 2019 · Last Modified: March 30, 2021

Halupki Recipe. Polish Stuffed Cabbage

All Recipes, Beef Recipes, Crock-Pot Recipes

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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. 

stuffed cabbage rolls Halupki on a plate

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. 

filling of a halupki cabbage roll on a steamed cabbage leaf

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.
halupki rolls in a crockpot

Frequently asked questions, answers and tips:

What nationality is Halupki?

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.

Can you freeze Polish stuffed cabbage?

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.stuffed cabbage rolls rolled resting on a cookie rack

What is the best way to freeze halupki rolls?

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.

How long does halupki last in the freezer?

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.

What do you serve with halupki?

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.stuffed cabbage rolls

How long do cooked halupki 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.

stuffed cabbage rolls

Halupki Recipe

Sarah Mock
My Ukrainian grandmother would make halupki 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.
5 from 1 vote
Print Recipe
Prep Time 35 mins
Cook Time 4 hrs
Total Time 4 hrs 35 mins
Prevent your screen from going dark, toggle to button to the right to turn GREEN
Course Beef Recipes
Cuisine Ukrainian
Servings 18 rolls
Calories 211 kcal

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:

  • 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.
    cabbage roll meat filling in a bowl
  • Remove the firm vein of the cabbage leaf.
  • Place 1/3 to 1/2 cup of meat mixture in the center of each steamed cabbage leaf.
    filling of a cabbage roll on a steamed cabbage leaf
  • Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down.
    stuffed cabbage rolls rolled resting on a cookie rack
  • 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 1/2 of the sauerkraut and 1/2 the tomato mixture.
  • Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
    cabbage rolls in a crockpot with sauerkraut
  • 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 1/3 to 1/2 cup of meat mixture in the center of each steamed cabbage leaf.
    filling of a cabbage roll on a 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 1/2 of the sauerkraut and 1/2 the tomato mixture.
    cabbage rolls in a crockpot
  • 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 1/3 to 1/2 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 1/2 of the sauerkraut and 1/2 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

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. head of cabbage in a pot of boiling water.
  4. Remove from the simmering water and place on a cooling rack placed on a cookie sheet. steamed cabbage leaves on a tray
  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.
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 long do cooked halupki last in the fridge?
Once cooked and cooled, cabbage rolls will last for up to 4 days in the refrigerator. 
How long does halupki last in the freezer?
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.
What is the best way to freeze halupki rolls?
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.
Can you freeze halupki, Polish stuffed cabbage?
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.
What do you serve with halupki?
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.
What nationality is Halupki?
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.

Nutrition

Serving: 1rollCalories: 211kcalCarbohydrates: 15gProtein: 17gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 5gCholesterol: 66mgSodium: 452mgFiber: 4gSugar: 6g
Tried this recipe?Let us know how it was!
Sarah Mock of savoringthegood.com headshot 2018

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.

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    Reader Interactions

    Comments

    1. Marion says

      October 14, 2019 at 1:31 pm

      I’ve made these but have always cooked the rice first. I’ll now try with uncooked rice. Thank you

    2. Sarah says

      October 14, 2019 at 2:55 pm

      just be sure to blend the rice in completely! It will absorb the moisture.

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