Halupki (Stuffed Cabbage) Recipe – Russian Special
Halupki Stuffed Cabbage is a beloved Eastern European classic of cabbage rolls filled with a juicy meat and rice filling, wrapped in tender cabbage leaves, and cooked in rich tomato sauce. This homestyle recipe brings together ground beef (or beef-pork mix), aromatic onion and garlic, and seasonings, all slow-simmered to let flavors meld. Perfect for family dinners or cozy gatherings, it delivers warm, comforting texture and hearty satisfaction in every bite.
- Prep Time30 min
- Cook Time1 hr 30 min
- Total Time2 hr
For the Cabbage Rolls:
- 1 large head of green cabbage
- 1 lb ground beef (or a mix of beef and pork)
- ½ cup uncooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 egg, beaten (optional, for binding)
For the Tomato Sauce:
- 2 cups tomato sauce or crushed tomatoes
- 1 tablespoon tomato paste (optional for depth)
- 1 tablespoon sugar
- 1 tablespoon vinegar (white or apple cider)
- Salt and pepper, to taste
- ½ teaspoon paprika or dried herbs (optional)
Prepare the Cabbage:
Bring a large pot of water to a boil.
Carefully place the whole cabbage head in the pot.
Boil for 5–10 minutes, peeling off softened outer leaves with tongs as they loosen.
Set leaves aside to cool and trim the thick stem part for easier rolling.
Make the Filling:
In a bowl, mix ground meat, rice, onion, garlic, salt, pepper, and egg (if using).
Combine well but don’t overmix.
Assemble the Rolls:
Place 2–3 tablespoons of filling in the center of each cabbage leaf.
Fold sides in and roll up like a burrito.
Place seam-side down in a deep baking dish or pot.
Make the Sauce:
In a bowl, mix tomato sauce, tomato paste, sugar, vinegar, and seasonings.
Pour over the cabbage rolls.
Cook:
Cover with foil or a lid.
Bake at 175°C (350°F) for about 1½ hours, or simmer on the stovetop over low heat.
Baste with sauce occasionally.
Serve:
Serve warm with mashed potatoes, sour cream, or crusty bread to soak up the sauce.
Recipe Notes :
Cabbage Preparation: Boil the cabbage head just long enough to loosen leaves; trimming thick rib edges helps rolling and prevents tear.
Rice Cook Time: Use par-boiled or undercooked rice so it finishes cooking inside the rolls without becoming mushy.
Sauce Enhancements: A dash of Worcestershire sauce or a bay leaf adds depth; adjust sugar and vinegar for balanced tang.
Make Ahead: Halupki can be assembled ahead and either frozen or refrigerated; bake or reheat when ready.
Serving Suggestions: Serve hot with a dollop of sour cream, mashed potatoes, or crusty bread to soak up the sauce.
