How To Make Halupki
A classic Russian side, enjoy a filling bite in this stuffed cabbage or halupki recipe, made with ground beef & pork, rice, and tomato sauce.
Ingredients
- 1 cabbage head, cored
- water, to cover
- 1½ lbs lean ground beef
- 1½ lbs ground pork
- 1½ cups white rice, cooked
- ¼ cup onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 2 eggs, slightly beaten
- ½ tsp garlic powder
- ½ tsp salt, plus additional ¼ tsp
- ½ tsp ground black pepper
- 28 oz tomato sauce, (1 can)
- ¼ cup white vinegar
- 2⅔ tbsp white sugar
Instructions
- Place the cabbage in a stockpot with enough water to cover.
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Add ¼ teaspoon salt to the water and cabbage.
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Bring water to a boil over medium-high heat. Turn cabbage every 2 to 3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil for about 15 minutes until all the leaves have cooked.
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Reserve 12 ounces of cabbage water.
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Preheat the oven to 350 degrees F.
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Trim thick center vein off of the bottom of each cabbage leaf.
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In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, remaining salt, and pepper.
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Lightly pack a small amount of meat mixture and place it 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.
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Cut the leftover leaves into pieces and place them 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.
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Bake in preheated oven for about 2½ hours until the ground beef mixture is no longer pink in the center. Baste stuffed cabbage rolls every hour.
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Serve and enjoy.
Nutrition
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