Halupki (Stuffed Cabbage)


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!

close up on two Halupki stuffed cabbage with one cut open
Prep Time:
45 mins
Cook Time:
2 hrs 45 mins
Total Time:
3 hrs 30 mins


  • 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


  1. 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.

    Overhead shot of cabbage on a cutting board with rib being cut out

    Dotdash Meredith Food Studios

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

  3. 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.

    Overview of cabbage leaves on a cutting board being stuffed with filling

    Dotdash Meredith Food Studios

  4. Repeat with remaining large cabbage leaves and filling.

    Top view of cutting board with cabbage leaves being stuffed with filling

    Dotdash Meredith Food Studios

  5. Cut any leftover cabbage leaves into pieces and place in the bottom of a roasting pan. Layer stuffed cabbage rolls on top.

    Overhead shot of a baking dish with stuffed cabbage rolls being placed on chopped cabbage

    Dotdash Meredith Food Studios

  6. 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.

    Baking dish filled with stuffed cabbage, topped with tomato sauce, ready to be baked, as seen from above

    Dotdash Meredith Food Studios

  7. 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.

    A baking dish of tomato sauce-covered stuffed cabbage rolls after cooking, as seen from above

    Dotdash Meredith Food Studios


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.

Nutrition Facts (per serving)

468 Calories
30g Fat
22g Carbs
28g Protein
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.

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