Halupki are tender cabbage rolls filled with seasoned ground beef and rice, then braised in tangy tomato sauce until the flavors meld. This Polish comfort dish works equally well made on the stovetop, in the oven, or slow cooker.
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Steam the cabbage leaves and remove them from the core of the cabbage as directed above.
In a large mixing bowl combine the ground beef, uncooked rice, eggs, finely diced onions, finely diced green pepper, grated carrot, parsley, salt and pepper.
Remove the firm vein of the cabbage leaf.
Place 1/3 to 1/2 cup of meat mixture in the center of each steamed cabbage leaf.
Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down.
In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes.
Spoon some of the tomato mixture into the bottom of a dutch oven.
Place the cabbage rolls in the dutch oven, in a single layer and top with 1/2 of the sauerkraut and 1/2 the tomato mixture.
Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
10. Cover and simmer on the stovetop for 3-4 hours.
Steam the cabbage leaves and remove them from the core of the cabbage as directed above.
In a large mixing bowl combine the ground beef, uncooked rice, eggs, finely diced onions, finely diced green pepper, grated carrot, parsley, salt and pepper.
Remove the firm vein of the cabbage leaf.
Place 1/3 to 1/2 cup of meat mixture in the center of each steamed cabbage leaf
Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down.
In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes.
Spoon some of the tomato mixture into the bottom of a large crock pot/slow cooker.
Place the cabbage rolls in the crock pot, in a single layer and top with 1/2 of the sauerkraut and 1/2 the tomato mixture.
Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
Cover and cook for 4-6 hours on high or 6-8 on low.
Heat the oven to 375.
Steam the cabbage leaves and remove them from the core of the cabbage as directed above.
In a large mixing bowl combine the ground beef, uncooked rice, eggs, finely diced onions, finely diced green pepper, grated carrot, parsley, salt and pepper.
Remove the firm vein of the cabbage leaf.
Place 1/3 to 1/2 cup of meat mixture in the center of each steamed cabbage leaf.
Fold the sides of the leaf over the meat mixture and roll the cabbage leaf, leaving the seam down.
In a medium bowl, combine the tomato sauce, tomato soup and the diced tomatoes.
Spoon some of the tomato mixture into the bottom of a dutch oven.
Place the cabbage rolls in the dutch oven in a single layer and top with 1/2 of the sauerkraut and 1/2 the tomato mixture.
Add a second layer of stuffed cabbage rolls and a second layer of sauerkraut and tomato mixture.
Cover and cook at 375 for 4 hours.
Refrigerate cooked halupki in an airtight container up to 4 days; reheat gently on stovetop over medium heat or in the oven at 325°F until warmed through. Freeze assembled or cooked rolls up to 3 months; thaw in refrigerator overnight before cooking.
Yes. Blanching the cabbage head in boiling water for 5–10 minutes softens the leaves so they peel away easily without tearing, making them pliable enough to wrap around the filling.
Yes. Assemble the rolls, refrigerate up to 24 hours before cooking, or freeze up to 3 months. Cook from cold, adding 10–15 minutes to stovetop or oven time.
Use smaller pieces of torn leaf to patch the seam or layer them under the main leaf. The rolls will hold together once simmered in sauce.
Yes. Use the same weight (2 pounds) of ground pork, lamb, or a 50/50 beef–pork blend. Cook time remains the same.
Cook until the cabbage is very tender when pierced with a fork and the filling is cooked through (rice soft, meat no longer pink). Stovetop takes 45–60 minutes; slow cooker on low takes 6–8 hours.
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