Halupki Casserole Stuffed Cabbage Casserole
Warm, comforting, and packed with flavor, Halupki Casserole (Stuffed Cabbage Casserole) is a crowd-pleasing twist on the traditional Eastern European stuffed cabbage rolls, perfect for busy weeknights or family gatherings. This deconstructed version layers tender shredded cabbage, seasoned ground beef, and fluffy white rice, all smothered in a rich and tangy tomato sauce. With its hearty ingredients and oven-baked perfection, this casserole combines the timeless taste of halupki with the ease of a one-dish meal. Ready in under two hours, this recipe is a comforting classic that pairs beautifully with crusty bread or a fresh side salad. Great for meal prepping and leftovers, it’s a guaranteed hit for those craving cozy flavors with minimal effort.
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Recipe Information
Ingredients
- 1.5 pounds Ground beef
- 1 medium Yellow onion, finely diced
- 2 cups Cooked white rice
- 1 large head Green cabbage, shredded or chopped coarsely
- 24 ounces Tomato sauce
- 10.5 ounces Tomato soup
- 1 cup Beef broth
- 1 large Egg
- 3 cloves Garlic, minced
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Vegetable oil or butter
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Heat 1 tablespoon of vegetable oil or butter in a large skillet over medium heat. Add the diced onion and minced garlic. Sauté until softened and fragrant, about 3 minutes.
Add the ground beef to the skillet. Cook, breaking it apart with a spatula, until browned and fully cooked, about 6-8 minutes. Drain any excess grease.
In a large mixing bowl, combine the cooked ground beef mixture, cooked rice, egg, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and paprika. Mix thoroughly and set aside.
Bring a large pot of salted water to a boil. Add the shredded cabbage and cook for 3-5 minutes, until tender but still slightly firm. Drain well and set aside.
In a separate mixing bowl, combine the tomato sauce, tomato soup, and beef broth. Stir until smooth. Reserve 1 cup of this mixture for later use.
Spread half of the cooked cabbage evenly across the bottom of the prepared baking dish.
Layer half of the beef and rice mixture on top of the cabbage. Spread it out evenly.
Repeat with another layer of cabbage followed by the remaining beef and rice mixture.
Pour the reserved 1 cup of tomato sauce mixture evenly over the top of the casserole.
Cover the baking dish tightly with aluminum foil and bake for 40 minutes.
Remove the foil and bake uncovered for an additional 20 minutes, or until the top is slightly browned and bubbly.
Let the casserole rest for 10 minutes before serving. Enjoy this hearty dish with crusty bread or a side salad!
Nutrition Facts
Calories |
3251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.4 g | 227% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 9959 mg | 433% | |
| Total Carbohydrate | 267.8 g | 97% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 102.4 g | ||
| Protein | 163.5 g | 327% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1126 mg | 87% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 6142 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
