Halupki are tender cabbage rolls stuffed with seasoned ground beef, rice, and onion, then simmered in tomato soup until fork-tender. This Eastern European classic tastes even better when made ahead or frozen.
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Boil head of cabbage 10-15 minutes.
Take the leaves from the head (carefully) Mix the meat, salt and pepper, egg, parsley, garlic, onion and rice together.
Make individual balls out of the meat mixture and roll them up in cabbage leaves.
In a 5-quart dutch oven, put some leaves of cabbage on bottom of pan.
Add cabbage rolls on top.
Mix tomato soup, sugar, vinegar, and water together.
Pour over cabbage rolls, cover and cook on medium heat for 1 1/2 hours.
Cool completely, then refrigerate in an airtight container up to 4 days or freeze up to 3 months. Reheat in a 350°F oven covered with foil until heated through, about 25–30 minutes from thawed.
Yes—the recipe calls for either. Ground turkey works equally well and produces slightly leaner rolls.
Yes. Cool completely, wrap individually or in a shallow container, and freeze up to 3 months. Reheat gently in a 350°F oven or on the stovetop.
The flavors of the beef, rice, and tomato soup filling meld overnight as the rolls sit in the sauce, deepening the taste.
Boil the whole head of cabbage for 10–15 minutes until leaves are pliable, then carefully peel them off one at a time.
Mashed potatoes are the traditional pairing, as mentioned in the recipe. A dollop of sour cream on top is also common.
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