Authentic halupki are tender cabbage leaves filled with seasoned ground beef and pork mixed with rice, then slow-cooked in sauerkraut and tomato sauce. This traditional Polish dish is best made using the methods passed down by Pennsylvania Coal Region cooks—boiling the cabbage properly and layering flavors in a crockpot, oven, or stockpot.
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After cabbage cooks, allow it to cool a bit so you can handle. You will be tearing off the leaves to use as the base for this dish. I tear all my leaves off before mixing my meats to get a little assembly line ready.
Mix ground beef & pork together. (I was taught to use my hands, NEVER a spoon.) Salt & pepper the meat generously and mix. Add about 2 TBS of paprika & garlic powder & mix.
Now add the eggs & mix well. Add the juice from the sauerkraut, about 1/3 cup of tomato sauce, onions (I saute my onions in about 2 tsps of shortening until they are nice & brown), and rice. Mix and mix and mix well.
Pour the rest of the tomato sauce in the bottom of your crockpot (you will need one very large one or 2 smaller).
Form oval type meatballs for each cabbage leaf. Place the meat in the cabbage leaf, and then gently roll up & tuck underneath, as needed. If it is your first time making them, you may want to use toothpicks to hold each roll together until you get the hang of working w/ the cabbage.
Begin layering the cabbage rolls on top of the sauce, then some kraut, then some crushed tomatoes. Continue layering. I add ground black pepper in between. I also tuck in any of the cabbage leaves that have torn or are not good for rolling in between the layers.
Top with crushed tomatoes & cook in crockpot for about 10 hours. And, enjoy! I always serve with mashed potatoes. YUMMMY!!!!
Refrigerate cooked halupki in an airtight container for up to 4 days; reheat gently on the stovetop or microwave. Freeze assembled uncooked rolls for up to 3 months, then bake from frozen, adding 30–45 minutes to cooking time.
crockpot (preferred method) · large stockpot (stovetop option) · 9x13 baking dish (oven option)
Boil the whole cabbage heads for about 30 minutes until the leaves are tender enough to peel away without breaking, then let cool before separating individual leaves.
Yes. Layer the rolls in a baking dish with the sauerkraut and tomato mixture, cover with foil, and bake at 350°F for 45–60 minutes until heated through.
Ground pork alone or ground turkey work, but the traditional beef-pork blend gives the best flavor and texture. Reduce the total meat slightly if using only pork.
Assemble the rolls up to 24 hours ahead, refrigerate covered, then cook when ready. They also freeze well before cooking for up to 3 months.
Paprika gives authentic halupki its subtle warmth and traditional Polish flavor. Use regular paprika, not smoked, for the classic taste.
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