Halupki, also known as stuffed cabbage on the Russian/Ukranian side of my family, is a dish made of rice, beef, and pork encased in cabbage drizzled with a thin, sweet tomato sauce. My grandma Eugenia is 98 and she taught me how to make this comfort food classic. Every family has their own twist on this traditional dish. I hope you enjoy these with mashed potatoes just as we always do in my family!

Jillian
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the cabbage in a stockpot with enough water to cover.

    Advertisement
  • Add 1/4 teaspoon salt to the water and cabbage.

  • Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.

  • Reserve 12 oz. of cabbage water.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Trim thick center vein off of bottom of each cabbage leaf.

  • In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.

  • Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.

  • Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.

  • Cut the leftover leaves into pieces and place into the bottom of a roasting pan.

  • Layer the stuffed cabbage rolls over the cut leaves.

  • In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.

  • Pour the tomato sauce mixture over the cabbage rolls.

  • Cover roasting pan with aluminum foil.

  • Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.

Cook's Note:

I use Uncle Ben's ® Ready Rice, which is done in 90 seconds in the microwave, to cut down on prep time. Leftovers freeze well…that is, if you have any!

Editor's Note:

For the 1 1/2 cups cooked rice in this recipe, cook 1/2 cup long grain white rice in 3/4 cup water (simmer, covered, for 20 minutes)--or make a larger batch and use leftovers for fried rice or rice pudding.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

468 calories; 29.8 g total fat; 137 mg cholesterol; 715 mg sodium. 21.7 g carbohydrates; 28.1 g protein; Full Nutrition

Reviews (143)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/25/2018
Hi, I'm Jillian the submitter of this recipe. I would like to correct a couple of things with this recipe: 1) Using a paring knife, remove the core of the cabbage then boil it (the leaves will come off easier that way) 2) In the list of ingredients after 1 (28 ounce) can tomato sauce it should read 12 oz. reserved cabbage water 3) Once you're done with step 9, then you take any leftover leaves, cut them up or (shred) and place into the bottom of a roasting pan and layer the stuffed cabbage rolls over top. I use large eggs and 90/10 lean ground beef when preparing these and sometimes sub fresh minced garlic for the garlic powder. (Also, 2/3 Tbsp. is 2 tsp. for the sugar) I've been making Halupki (stuffed cabbage) for years and my 98 year old Grandma has probably made thousands of these! She taught me how to make them and that's a memory I'll always treasure. We had such fun that day... Be sure to serve with mashed potatoes or sour cream and chive mashed potatoes for a twist. I hope you and your family enjoy these as much as everyone in my family does! UPDATE - It is with great sadness that I announce the passing of my Grandma Jean at the age of 104. June 26, 1914 - November 23, 2018. Love and miss you!!!! Read More
(566)

Most helpful critical review

Rating: 3 stars
01/28/2014
This recipe was okay but probably the least flavorful I've ever had. Having grown up in a diverse family (Russian, Polish, Hungarian and German family members), I've had a LOT of "Galumpies" as I called them. Our Russian family added shredded carrot and sauerkraut to the meat mixture, along with onion and rice. This had crushed tomatoes seasoned with salt, pepper, garlic, brown sugar and a little lemon or vinegar. The German recipe was similar, only no sauerkraut and shredded carrot. The Polish family had a sweet/sour tomato sauce made by adding raisins (not a big fan). Our Hungarian family used paprika (1 tbs or so) along with sauteed onion to the meat, again no egg. They were placed on a bed of sauerkraut with Hungarian smoked sausage chunks or kielbasa tucked around. I tend to make the Hungarian version, without the smoked sausage but with a can of crushed tomatoes seasoned with salt, pepper, garlic, brown sugar, vinegar and paprika. I put the unused cabbage, chopped, around the rolls (seated on Bavarian-style sauerkraut) before I pour on the tomato sauce and bake. Read More
(48)
173 Ratings
  • 5 star values: 128
  • 4 star values: 31
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
11/25/2018
Hi, I'm Jillian the submitter of this recipe. I would like to correct a couple of things with this recipe: 1) Using a paring knife, remove the core of the cabbage then boil it (the leaves will come off easier that way) 2) In the list of ingredients after 1 (28 ounce) can tomato sauce it should read 12 oz. reserved cabbage water 3) Once you're done with step 9, then you take any leftover leaves, cut them up or (shred) and place into the bottom of a roasting pan and layer the stuffed cabbage rolls over top. I use large eggs and 90/10 lean ground beef when preparing these and sometimes sub fresh minced garlic for the garlic powder. (Also, 2/3 Tbsp. is 2 tsp. for the sugar) I've been making Halupki (stuffed cabbage) for years and my 98 year old Grandma has probably made thousands of these! She taught me how to make them and that's a memory I'll always treasure. We had such fun that day... Be sure to serve with mashed potatoes or sour cream and chive mashed potatoes for a twist. I hope you and your family enjoy these as much as everyone in my family does! UPDATE - It is with great sadness that I announce the passing of my Grandma Jean at the age of 104. June 26, 1914 - November 23, 2018. Love and miss you!!!! Read More
(566)
Rating: 5 stars
11/25/2018
Hi, I'm Jillian the submitter of this recipe. I would like to correct a couple of things with this recipe: 1) Using a paring knife, remove the core of the cabbage then boil it (the leaves will come off easier that way) 2) In the list of ingredients after 1 (28 ounce) can tomato sauce it should read 12 oz. reserved cabbage water 3) Once you're done with step 9, then you take any leftover leaves, cut them up or (shred) and place into the bottom of a roasting pan and layer the stuffed cabbage rolls over top. I use large eggs and 90/10 lean ground beef when preparing these and sometimes sub fresh minced garlic for the garlic powder. (Also, 2/3 Tbsp. is 2 tsp. for the sugar) I've been making Halupki (stuffed cabbage) for years and my 98 year old Grandma has probably made thousands of these! She taught me how to make them and that's a memory I'll always treasure. We had such fun that day... Be sure to serve with mashed potatoes or sour cream and chive mashed potatoes for a twist. I hope you and your family enjoy these as much as everyone in my family does! UPDATE - It is with great sadness that I announce the passing of my Grandma Jean at the age of 104. June 26, 1914 - November 23, 2018. Love and miss you!!!! Read More
(566)
Rating: 5 stars
02/12/2012
I made this when it was a personal recipe.... Delicious! Delicious! Delicious! Just the right amounts of everything - I followed the recipe with the exception of using fresh garlic not powdered. Will definitely be making these again! Thanks for a great recipe Jillian! **update** I used some I had frozen - they were perfect! Freeze very well! ***I would like to add that this was one of my mom favorite things to eat when she was living with me. I had to puree it for her as she eventually developed swallowing issues. She always ate this for me and she turned away MANY other things I might offer her. Thanks Jillian for the recipe and for making my mom happy. :) Read More
(119)
Advertisement
Rating: 5 stars
04/20/2012
Thank you Jillian for sharing your Grandmother's recipe!!! It is absolutely WONDERFUL. I made it exactly as you have it (including the additional info you have in the review section). It takes some time to make but so worth every minute (granmom's recipes are always the best). It was a hit with the family and it makes so much (we will have no problem eating this again tomorrow. I highly recommend this recipe!!! Read More
(62)
Rating: 3 stars
01/27/2014
This recipe was okay but probably the least flavorful I've ever had. Having grown up in a diverse family (Russian, Polish, Hungarian and German family members), I've had a LOT of "Galumpies" as I called them. Our Russian family added shredded carrot and sauerkraut to the meat mixture, along with onion and rice. This had crushed tomatoes seasoned with salt, pepper, garlic, brown sugar and a little lemon or vinegar. The German recipe was similar, only no sauerkraut and shredded carrot. The Polish family had a sweet/sour tomato sauce made by adding raisins (not a big fan). Our Hungarian family used paprika (1 tbs or so) along with sauteed onion to the meat, again no egg. They were placed on a bed of sauerkraut with Hungarian smoked sausage chunks or kielbasa tucked around. I tend to make the Hungarian version, without the smoked sausage but with a can of crushed tomatoes seasoned with salt, pepper, garlic, brown sugar, vinegar and paprika. I put the unused cabbage, chopped, around the rolls (seated on Bavarian-style sauerkraut) before I pour on the tomato sauce and bake. Read More
(47)
Rating: 5 stars
02/11/2012
One of my grandmothers was Hungarian and she taught me how to make these. It is pretty much the same way except I use all lean beef and no pork. I also add canned tomatoes to the meat mixture since I have plenty I can myself. I add the rice raw and it cooks with the rest of it. Also, a tablespoon of Worcestershire sauce added to the meat gives it more flavo. I also use brown sugar instead of white in making the sauce. BE SURE YOU ONLY WILT THE LEAVES AND NOT COOK THEM COMPLETELY. Once they begin to look translucent (change color) they are ready to be taken off of the core. This is one of my family's favorite recipes! Read More
(42)
Advertisement
Rating: 5 stars
03/21/2012
Excellent authentic recipe! I am from Russia and know what I am talking about. Read More
(40)
Rating: 5 stars
03/01/2012
OMG. They are the best. Just like mom made. I have look for a good recipe .i glad I find a great one .thank you Read More
(34)
Rating: 5 stars
04/13/2012
PERFECT!!!! THE BEST I'VE EVER EATEN. I ALSO MADE IT FOR A FAMILY OF 8. THEY ALL SAID IT WAS FABULOUS! Read More
(30)
Rating: 5 stars
04/20/2012
Thank you for the recipe Jillian!! It tastes just like my grandma's recipe. Deeeeelicious!!!!!! Read More
(28)