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Halupki

Tender cabbage leaves filled with savory beef and rice, simmered in a rich tomato sauce.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 people
Course: Main Course
Cuisine: Eastern European
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 large head of green cabbage
  • 1 pound ground beef
  • 1 cup cooked rice
  • 1 small onion finely chopped
  • 1 can 15 oz tomato sauce
  • 1 can 15 oz diced tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon paprika
  • 1 tablespoon sugar
  • 1 teaspoon dried thyme
  • 1 tablespoon lemon juice
  • 1 clove garlic minced

Equipment

  • Large pot for blanching cabbage
  • Skillet for sautéing
  • Mixing bowl
  • Casserole dish
  • Aluminum foil

Method
 

  1. Bring a large pot of water to a boil. Remove the core of the cabbage and blanch the leaves for about 2-3 minutes until they soften.
  2. In a mixing bowl, combine ground beef, cooked rice, chopped onion, salt, pepper, paprika, sugar, thyme, garlic, and lemon juice. Mix well.
  3. Take a softened cabbage leaf and place a scoop of the filling at the base. Roll the leaf tightly around the filling.
  4. In a skillet, combine the tomato sauce and diced tomatoes over medium heat.
  5. Spread a thin layer of the sauce on the bottom of a casserole dish.
  6. Arrange the rolled halupki in the casserole dish seam-side down and pour the remaining sauce over the rolls.
  7. Cover the casserole dish tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) for about 1 hour.
  8. Let the halupki rest for a few minutes before serving.

Notes

Halupki freeze well for later enjoyment; they reheat wonderfully.