Can I make halupki ahead of time?

Yes. Assemble rolls, refrigerate up to 24 hours before cooking, or freeze for up to 3 months. Add 15–20 minutes to cooking time if frozen.

How do I soften cabbage leaves without tearing them?

Core the whole head, then boil or steam it for 8–10 minutes until outer leaves are pliable. Carefully peel each leaf as it softens.

What if I don't have kielbasa?

Use smoked sausage or skip it entirely; the rolls are flavorful with the ground meat and bacon alone.

How long should halupki simmer?

Simmer covered for 45–60 minutes on low heat until the filling is cooked through and flavors blend. Check at 45 minutes.

Can I use fresh cabbage instead of sauerkraut?

You can use shredded fresh cabbage as a bed, but sauerkraut adds essential tanginess and authenticity to traditional halupki.

Stuffed Cabbage Rolls (Halupki) with Kielbasa

Name: Stuffed Cabbage Rolls (Halupki) with Kielbasa
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 12 servings
Cuisine: Slovak
Ingredients: 2 large heads of green cabbage; 12 strips bacon; 2 medium onions, chopped; 4 cloves garlic, minced; 3 pounds ground beef; 1 pound ground pork; 2 cups cooked rice; 2 (28 ounce) cans condensed tomato soup mixed with 2 cans of water; 2 pounds kielbasa, sliced; 2 (16 ounce) cans sauerkraut; Salt and pepper to taste (about 3 teaspoons salt, 1/2 teaspoon pepper)

CookOSBeta

Stuffed Cabbage Rolls (Halupki) with Kielbasa | CookOS

Ingredients

2 large heads of green cabbage
12 strips bacon
2 medium onions, chopped
4 cloves garlic, minced
3 pounds ground beef
1 pound ground pork
2 cups cooked rice
2 (28 ounce) cans condensed tomato soup mixed with 2 cans of water
2 pounds kielbasa, sliced
2 (16 ounce) cans sauerkraut
Salt and pepper to taste (about 3 teaspoons salt, 1/2 teaspoon pepper)

11 Ingredients

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Instructions

1
With a sharp knife, remove the cores of the cabbages and boil the heads of cabbages until the leaves are tender and start to come away from the heads.
2
Save the first few leaves that have imperfections to place at the bottom of the pan so the cabbage rolls do not burn. For the leaves that will become rolls, gently shave down the part of the leaf that is attached to the core so that it's flush with the rest of the leaf. This will make them easier to roll. Set leaves aside.
3
In a pan over medium heat, fry bacon until par-cooked. Then finely dice with knife or in food processor. Reserve pan with bacon drippings.
4
In the pan with bacon drippings, sauté onions and garlic over medium heat until soft.
5
In a large mixing bowl, mix ground meats, cooked rice, salt, pepper, sautéed onion/garlic and bacon. Be careful not to overmix.
6
Spoon mixture into cabbage leaves. There should be just enough to leave half an inch on the side and 2-3 inches at the top to roll. Fold sides in first, then roll bottom to top, like a burrito. Continue until desired number of rolls have been made.
7
Form leftover meat mixture into balls and set aside.
8
Place the reserved cabbage leaves in the bottom of a large stock pot.
9
Alternate layers of cabbage rolls, then sauerkraut, kielbasa, and meatballs if you had leftovers, then enough tomato soup/water to cover. Repeat layers, stacking next layer of cabbage rolls on top in a different arrangement to allow for even cooking.
10
Over medium heat, bring pot to a boil. Once boiling, reduce heat to low and simmer, covered, for about 3 hours. Cut into a cabbage roll or meatball to ensure it is cooked through.