Halupki is a Slovak comfort dish of blanched cabbage leaves rolled around a seasoned mixture of ground pork, beef, and rice, then braised in a tangy tomato and sauerkraut sauce. This multi-generational recipe delivers tender rolls with balanced savory and acidic notes from the sauerkraut brine.
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Remove large outer leaves from cabbage and set aside. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 16 -18 leaves.\n When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.\n Chop the remaining cabbage, still reserving large outer leaves, and place it in the bottom of a large greased casserole dish or Dutch oven.\n Rinse rice and cook it in 1/2-cup water until water is absorbed. Remove from heat and let cool. Meanwile, saute chopped onion in butter in a medium skillet until tender, and let cool.\n In a large bowl, mix cooled rice, cooled onions, beef, pork, salt and pepper to taste, egg, garlic, paprika, reserved sauerkraut juices and 1/3 cup of the tomato sauce, and blend thoroughly. Don't overmix or the meat will become tough.\n Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.\n Place the cabbage rolls on top of the chopped cabbage with sauerkraut and some tomato sauce in between the layers in the casserole dish or Dutch oven. Top with all the crushed tomatoes, remaining sauerkraut and tomato sauce, and a few of the reserved whole cabbage leaves. Add enough water to cover completely. Bring to a boil, reduce heat to very low, cover and simmer 3 to 4 hours. Watch carefully so stuffed cabbages don't burn.\n Serve with pan juices and a drizzle of sour cream, if desired, and mashed potatoes and crusty bread.\n Cabbage rolls freeze well before or after cooking, and can be made in a slow cooker (see your manufacturer's instructions).
Refrigerate covered up to 4 days; reheat gently on stovetop or in a 325°F oven. Halupki also freezes well for up to 3 months—wrap individually or in layers with parchment before freezing.
Yes. Assemble rolls, cover, and refrigerate up to 24 hours before baking. You may need to add 10–15 minutes to the cooking time if starting from cold.
Blanch the whole head in boiling water for 5–8 minutes until leaves are pliable, then carefully peel them back and cool. This prevents splitting when rolling.
Yes, use 2 pounds ground beef total. The pork adds richness; all-beef rolls will be slightly leaner but still flavorful.
You can omit it, but the tangy acidity is essential to the dish. Substitute with 1 cup sauerkraut juice mixed into the tomato sauce, or add 1 tablespoon vinegar to the braising liquid.
Braise covered at a gentle simmer for 45–60 minutes until cabbage is very tender and the filling is cooked through. The longer cooking melds flavors and softens the leaves.
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