Cuisine European Eastern European Russian Halupki (Stuffed Cabbage) 4.6 (203) 170 Reviews 11 Photos This stuffed cabbage recipe, known as halupki on the Ukrainian side of my family, is made with beef, pork, and rice encased in cabbage and drizzled with a thin, sweet tomato sauce. My grandma Eugenia taught me how to make this. Every family has their own twist on this traditional dish. Enjoy with mashed potatoes just as we always do in my family! Recipe by Jillian Updated on February 10, 2023 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Prep Time: 45 mins Cook Time: 2 hrs 45 mins Total Time: 3 hrs 30 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 head cabbage, cored water to cover ¼ teaspoon salt 1 ½ pounds lean ground beef 1 ½ pounds ground pork 1 ½ cups cooked white rice 2 large eggs, slightly beaten ¼ cup finely chopped onion 2 tablespoons chopped fresh parsley ½ teaspoon garlic powder ½ teaspoon salt ½ teaspoon ground black pepper 1 (28 ounce) can tomato sauce ¼ cup white vinegar 2 ⅔ tablespoons white sugar Directions Place cabbage in a stockpot; pour over enough water to cover. Add 1/4 teaspoon salt; bring to a boil over medium-high heat. Turn cabbage every 2 to 3 minutes; transfer any leaves that separate from cabbage into a strainer to drain and cool. Continue to boil until all the leaves have cooked, about 15 minutes. Reserve 1 1/2 cups of cabbage cooking water. Cut out the tough, thick center ribs of any large cabbage leaves with a sharp knife. Dotdash Meredith Food Studios Preheat the oven to 350 degrees F (175 degrees C). Mix ground beef, ground pork, cooked rice, eggs, onion, fresh parsley, garlic powder, salt, and pepper in a large bowl until combined. Lay 1 cabbage leaf on a flat surface; place 1 heaping tablespoon of filling at the base of a cabbage leaf. Overlap with the bottom of the leaf; fold in side edges and roll up. Dotdash Meredith Food Studios Repeat with remaining large cabbage leaves and filling. Dotdash Meredith Food Studios Cut any leftover cabbage leaves into pieces and place in the bottom of a roasting pan. Layer stuffed cabbage rolls on top. Dotdash Meredith Food Studios Combine tomato sauce, reserved cabbage water, white vinegar, and white sugar in a bowl; pour mixture over cabbage rolls. Cover roasting pan with aluminum foil. Dotdash Meredith Food Studios Bake in the preheated oven until filling is cooked through and sauce has thickened, about 2 1/2 hours. Baste stuffed cabbage rolls every hour. Dotdash Meredith Food Studios Tips 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 — if you have any! Editor's Note: To make the 1 1/2 cups cooked rice needed in this recipe; Bring 1/2 cup long grain white rice and 3/4 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Or make a larger batch and use leftovers for fried rice or rice pudding. I Made It Print Nutrition Facts (per serving) 468 Calories 30g Fat 22g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 468 % Daily Value * Total Fat 30g 38% Saturated Fat 11g 57% Cholesterol 137mg 46% Sodium 715mg 31% Total Carbohydrate 22g 8% Dietary Fiber 4g 15% Total Sugars 11g Protein 28g Vitamin C 51mg 253% Calcium 91mg 7% Iron 4mg 21% Potassium 871mg 19% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved