Halupki(Stuffed Cabbage)

  • PrepTime: 45 Mins
  • CookTime: 2 Hrs 45 Mins
  • TotalTime: 3 Hrs 30 Mins


  1. 1 head cabbage, cored
  2. water to cover
  3. ¼ teaspoon salt
  4. 1 ½ pounds lean ground beef
  5. 1 ½ pounds ground pork
  6. 1 ½ cups cooked white rice
  7. 2 large eggs, slightly beaten
  8. ¼ cup finely chopped onion
  9. 2 tablespoons chopped fresh parsley
  10. ½ teaspoon garlic powder
  11. ½ teaspoon salt
  12. ½ teaspoon ground black pepper
  13. 1 (28 ounce) can tomato sauce
  14. ¼ cup white vinegar
  15. 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 2-3 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.
  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. Repeat with remaining large cabbage leaves and filling.
  4. Cut any leftover cabbage leaves into pieces and place in the bottom of a roasting pan. Layer stuffed cabbage rolls on top.
  5. 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.
  6. 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.
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