Halupki (Stuffed Cabbage) Recipe

Preheat the oven to 350°F (175°C).

Bring a large pot of water to a boil. Add the whole cabbage head and cook for about 5 minutes or until the outer leaves are soft and pliable. Remove the cabbage from the pot and carefully peel off the softened leaves.

In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, tomato paste, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.

Take a cabbage leaf and place a scoop of the meat mixture in the center. Roll up the leaf, tucking in the sides to secure the filling. Repeat with the remaining cabbage leaves and meat mixture.

In a large oven-safe pot or baking dish, spread a thin layer of diced tomatoes on the bottom. Arrange the stuffed cabbage rolls on top.

Pour the beef broth over the cabbage rolls, making sure they are partially submerged.

Cover the pot or dish with a lid or aluminum foil and bake for 1 hour.

After 1 hour, remove the lid or foil and continue baking for another 30 minutes or until the cabbage rolls are tender and the sauce has thickened.

Serve the halupki hot with some of the sauce spooned over the top.