Name: Authentic Halupki Recipe (Stuffed Cabbage)
Total time: 3 hrs 30 mins
Ingredients: 1 head cabbage, cored; water to cover; 0.25 teaspoon salt; 1.5 pounds lean ground beef; 1.5 pounds ground pork; 1.5 cups cooked white rice; 2 large eggs, slightly beaten; 0.25 cup finely chopped onion; 2 tablespoons chopped fresh parsley; 0.5 teaspoon garlic powder; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 1 (28 ounce) can tomato sauce; 0.25 cup white vinegar; 2.6666667461395 tablespoons white sugar

Authentic Halupki Recipe (Stuffed Cabbage)

This halupki recipe, a beloved stuffed cabbage dish in my Ukrainian family, combines beef, pork, and rice wrapped in tender cabbage leaves, finished with a delicate sweet tomato sauce. It's perfect for freezing and enjoying later! Passed down from my grandma Eugenia, this recipe embodies a family tradition, best served with creamy mashed potatoes, just like we always do!

Total time3 hrs 30 mins

Prep time45 mins

Cook time2 hrs 45 mins

Yield10

Instructions

Place the cabbage in a large stockpot and cover it with water. Add 1/4 teaspoon of salt and bring to a boil over medium-high heat. Turn the cabbage every 2 to 3 minutes, transferring any separated leaves to a strainer to drain and cool. Continue boiling until all leaves are cooked, approximately 15 minutes. Reserve 1 1/2 cups of the cabbage cooking water. Use a sharp knife to carefully cut out the tough, thick center ribs from the larger cabbage leaves.
Preheat your oven to 350 degrees F (175 degrees C).
In a large bowl, thoroughly mix together the ground beef, ground pork, cooked rice, eggs, onion, fresh parsley, garlic powder, salt, and pepper. Lay a cabbage leaf flat on a surface. Place 1 heaping tablespoon of the filling at the base of the leaf, overlapping with the bottom, folding in the side edges, and rolling it up tightly.
Repeat the process with the remaining large cabbage leaves and filling until everything is used.
Chop any leftover cabbage leaves into smaller pieces and spread them across the bottom of a roasting pan. Arrange the stuffed cabbage rolls in a layered fashion on top of the chopped cabbage.
In a separate bowl, mix together the tomato sauce, reserved cabbage water, white vinegar, and white sugar. Pour this mixture evenly over the cabbage rolls. Cover the roasting pan tightly with aluminum foil.
Bake in the preheated oven for about 2 1/2 hours, or until the filling is fully cooked and the sauce has thickened to your liking. Baste the stuffed cabbage rolls with the sauce every hour during baking.

Nutrition

Calories: 468 kcal

Fat Content: 30 g

Fiber Content: 4 g

Sugar Content: 11 g

Sodium Content: 715 mg

Protein Content: 28 g

Cholesterol Content: 137 mg

Carbohydrate Content: 22 g

Saturated Fat Content: 11 g

Unsaturated Fat Content: 0 g

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Ingredients

Instructions

Nutrition