Cabbage Rolls (Halupki)

Name: Cabbage Rolls (Halupki) with Ground Beef
Prep time: 40 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: 10 servings
Cuisine: Polish
Ingredients: 2 medium-sized heads of green cabbage; 3 pounds ground beef (80/20); 96 ounces V-8 juice; 1 cup cooked rice, cooled; 1 1/2 teaspoons salt, plus more for the water; 1 1/2 teaspoons black pepper; 1 teaspoon garlic powder; 1/2 white onion, minced; 2 eggs, beaten; 3 tablespoons fresh parsley, chopped, plus more for garnish; 16 ounces sauerkraut, slightly rinsed and drained; 3 stalks celery, roughly chopped, plus leaves; 2 carrots, peeled and roughly cut

Cabbage Rolls (Halupki) are tender cabbage leaves wrapped around seasoned ground beef and rice, then baked in a savory V-8 tomato sauce. This Polish classic delivers deep, comforting flavor with minimal hands-on time.

🌍Polish 🏷️Cabbage rolls 🏷️Halupki 🏷️Galumpki 🏷️Stuffed cabbage leaves Eastern european cabbage rolls

🏷️

🏷️Traditional cabbage rolls

Total

3h 40m

Servings

10

Difficulty

Expert

Est. Cost

$25–$41

Recipe Source

View original recipe

From Charlottefashionplate · by Charlotte Fashion Plate

Ingredients

2 medium-sized heads of green cabbage
3 pounds ground beef (80/20)
96 ounces V-8 juice
1 cup cooked rice, cooled
1 1/2 teaspoons salt, plus more for the water
1 1/2 teaspoons black pepper
1 teaspoon garlic powder
1/2 white onion, minced
2 eggs, beaten
3 tablespoons fresh parsley, chopped, plus more for garnish
16 ounces sauerkraut, slightly rinsed and drained
3 stalks celery, roughly chopped, plus leaves
2 carrots, peeled and roughly cut

13 Ingredients

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Instructions

1
Boil a large pot of water. Remove a portion of the core from each cabbage. Reduce heat to medium-high and place one cabbage into the pot. As the leaves soften and fall off, transfer them to a paper towel-lined platter.
2
In a large bowl, combine ground beef, salt, pepper, garlic powder, cooled rice, minced onion, beaten eggs, and chopped parsley. Mix gently until just combined.
3
Preheat your oven to 350°F (175°C).
4
Once all usable cabbage leaves are removed, trim the thick stem of each leaf to create a uniform surface for rolling.
5
Line the bottom of a roasting pan with torn cabbage leaves.
6
To fill, place a whole cabbage leaf on a flat surface, stem side toward you. Add a portion of the meat mixture, roll tightly, and tuck the edges.
7
Place seam-side down in the roasting pan. Repeat with remaining leaves and meat mixture.
8
Cover the rolls with sauerkraut, celery, and carrots. Pour V-8 juice over the rolls until they are almost submerged.
9
Shake a half cup of water in an empty juice bottle and add to the pan.
10
Cover the pan with a lid and bake at 350°F (175°C) for 30-45 minutes.
11
Reduce heat to 325°F (165°C) and bake for an additional 1-1.5 hours, checking periodically to ensure there is enough liquid.
12
Serve with creamy homemade mashed potatoes and crusty bread.

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Tips & Notes

Pro tips

Chill the rice before mixing with meat to prevent the filling from becoming too warm and compacted; this keeps rolls light.
Don't skip salting the boiling water when softening cabbage—it seasons the leaves and helps tenderize them faster.
Roll each cabbage leaf tightly with the seam side down to prevent unraveling during baking and ensure even cooking.
Use a 9×13 baking dish and arrange rolls seam-side down; pour sauce over gently to avoid displacing them.

Substitutions

Ground beef (80/20) → ground pork or a 50/50 beef-pork blend (milder flavor, slightly less fat)
V-8 juice → tomato sauce plus beef broth (same volume; adjust salt to taste)
White onion → yellow onion or shallot (slightly sweeter, no texture change)
Fresh parsley → fresh dill or a mix of both (dill is more traditional in some Eastern European variations)

Storage & make-ahead

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 325°F oven for 15–20 minutes, covered, to prevent drying out.

Common Questions

Can I make cabbage rolls ahead of time?

Yes. Assemble the rolls, refrigerate unbaked up to 24 hours, then bake. You may need to add 10–15 minutes to the baking time if starting from cold.

What's the best way to soften cabbage leaves?

Boil the whole cabbage head in salted water for 8–10 minutes until leaves are pliable, then carefully peel them away. This prevents tearing.

Can I substitute the V-8 juice?

Yes. Use tomato sauce or crushed tomatoes mixed with beef broth (roughly 2:1 ratio) for a similar depth and acidity.

How do I know when cabbage rolls are done?

Bake until the cabbage is tender and the sauce is bubbling around the edges, about 45–50 minutes at 350°F. The internal temperature of the filling should reach 160°F.

Can I freeze cabbage rolls?

Yes. Freeze assembled unbaked rolls on a tray, then transfer to freezer bags for up to 3 months. Bake from frozen, adding 15–20 minutes to cooking time.