Rating: 4.5 stars 4.6
194 Ratings
  • 5 star values: 146
  • 4 star values: 35
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 3

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!

Recipe Summary

45 mins
2 hrs 45 mins
3 hrs 30 mins
10 servings


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


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

  • 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.

Nutrition Facts

468 calories; protein 28.1g; carbohydrates 21.7g; fat 29.8g; cholesterol 137.3mg; sodium 715mg. Full Nutrition