Halupki Stuffed Cabbage Rolls
Discover the heartwarming flavors of Eastern Europe with these Halupki Stuffed Cabbage Rolls, a comforting dish that combines tender cabbage leaves filled with a savory mixture of ground beef, ground pork, and perfectly cooked white rice. Nestled in a bed of chopped cabbage and smothered in a rich, tangy tomato-based sauce enhanced with a touch of sweetness, these rolls are baked to perfection for a melt-in-your-mouth experience. Perfect for cozy family dinners or special occasions, this recipe features simple yet flavorful ingredients like minced garlic, smoky paprika, and beef broth, creating a dish that’s as fragrant as it is satisfying. With a balance of textures and a warm homestyle feel, these stuffed cabbage rolls are a timeless classic that will transport your taste buds straight to grandma’s kitchen.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 1 pound Ground beef
- 0.5 pound Ground pork
- 1 cup Cooked white rice
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 16 ounces Tomato sauce
- 10.5 ounces Tomato soup
- 1 cup Beef broth
- 1 tablespoon Sugar
Instructions
Bring a large pot of water to a boil. Core the cabbage and place it in the boiling water. Allow it to cook for 2–3 minutes, then peel off the outer leaves with tongs. Repeat until you have 12–14 large leaves. Set the leaves aside to cool. Chop any remaining cabbage and reserve for the bottom of the baking dish.
Preheat your oven to 350°F (175°C).
In a large bowl, combine ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, salt, pepper, and paprika. Mix until evenly combined.
Lay a cabbage leaf flat on a cutting board. If the thick vein in the center makes it difficult to roll, carefully trim it down with a knife. Place about 2–3 tablespoons of the meat mixture near the base of the leaf, fold in the sides, and roll tightly. Repeat with remaining leaves and filling.
Spread the chopped cabbage across the bottom of a large baking dish. Arrange the stuffed cabbage rolls, seam side down, on top of the layer of chopped cabbage.
In a mixing bowl, whisk together tomato sauce, tomato soup, beef broth, and sugar. Pour the sauce evenly over the cabbage rolls, ensuring they are fully covered.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes. Remove the foil and bake for an additional 30 minutes to allow the top to brown slightly.
Remove the dish from the oven and let it rest for 10 minutes before serving. Serve warm with sauce spooned over the top.
Nutrition Facts
Calories |
2557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 5975 mg | 260% | |
| Total Carbohydrate | 154.4 g | 56% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 66.1 g | ||
| Protein | 163.0 g | 326% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 612 mg | 47% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2148 mg | 46% | |
*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.
