How to Make Halupki (Stuffed Cabbage Rolls

Ingredients

For the Cabbage Rolls:

• 1 large head of cabbage
• 1 pound ground beef (or a mix of beef and pork)
• 1 cup cooked rice (about 1/2 cup uncooked)
• 1 small onion, finely chopped
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme (optional)

For the Sauce:

• 1 can (15 oz) tomato sauce
• 1 can (15 oz) diced tomatoes (with juice)
• 1 cup water or broth
• 1 tablespoon lemon juice or vinegar (optional, for tang)
• 1 teaspoon sugar (to balance acidity)
• Salt and pepper to taste

Instructions

1. Prepare the Cabbage Leaves:

• Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage.
• Place the cabbage head in the boiling water and cook for 2-3 minutes, or until the outer leaves start to soften. Remove the cabbage and let it cool slightly.
• Peel off the softened leaves. You may need to return the cabbage to the water to cook the inner leaves.
• Trim the thick vein of each cabbage leaf to make them easier to roll.

1. Make the Filling:

• In a large bowl, combine the ground meat, cooked rice, chopped onion, egg, salt, pepper, and thyme (if using). Mix until well combined.

1. Assemble the Rolls:

• Take a cabbage leaf and place about 2 tablespoons of the filling at the base of the leaf. Fold in the sides and roll it up tightly. Repeat for the remaining leaves and filling.

1. Prepare the Sauce:

• In a large mixing bowl, combine the tomato sauce, diced tomatoes, water or broth, lemon juice or vinegar (if using), sugar, salt, and pepper. Mix well.

1. Bake:

• Preheat your oven to 350°F (175°C).
• Spread a small amount of the sauce in the bottom of a large baking dish.
• Place the stuffed cabbage rolls seam-side down in the dish. Pour the remaining sauce over the rolls, making sure they are well-covered.
• Cover the dish with aluminum foil and bake for about 1.5 to 2 hours, or until the cabbage is tender and the filling is cooked through.

1. Serve:

• Remove from the oven and let the rolls sit for a few minutes before serving. They can be enjoyed with a dollop of sour cream or a sprinkle of fresh herbs.

Tips:

• You can make halupki ahead of time and store them in the refrigerator or freezer before or after baking.
• Experiment with different spices or herbs to customize the flavor to your liking.
• Some people like to add sauerkraut or more diced tomatoes on top for extra flavor.

Enjoy your homemade halupki! They’re perfect for family gatherings or as a cozy meal any time of the year.