Halupki (Stuffed Cabbage) Recipe – Russian Special
Halupki, also known as Stuffed Cabbage Rolls, is a comforting Eastern European classic made by wrapping seasoned meat and rice in tender cabbage leaves, then simmering them in a savory tomato sauce. This hearty, homestyle dish has been passed down through generations, especially in Ukrainian, Polish, and Slovak kitchens. It’s perfect for gatherings, meal prep, or cozy dinners, delivering rich flavor 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 Tip : Freezing the cabbage overnight and thawing can help loosen the leaves without boiling.
Rice : Use parboiled or slightly undercooked rice—it will finish cooking inside the rolls.
Sauce Flavor : Add a dash of Worcestershire or bay leaf for deeper flavor.
Make Ahead : Great for freezing before or after baking—just thaw and reheat when ready.
Serving Suggestion : Best enjoyed hot, with extra sauce spooned over the top!
