Description
Halupki (Stuffed Cabbage Rolls) Recipe
Ingredients
For the Cabbage Rolls:
1 large head of green cabbage
1 lb ground beef
1/2 lb ground pork (optional)
1 cup cooked rice (white or brown)
1 small onion, finely chopped
2 cloves garlic, minced
1 egg, beaten
1 teaspoon salt
1/2 teaspoon black pepper
For the Sauce:
2 cups tomato sauce
1 can (14 oz) diced tomatoes (with juices)
1 small onion, finely chopped
2 tablespoons brown sugar (optional, for sweetness)
1 tablespoon vinegar (white or apple cider)
1 teaspoon paprika
Instructions
Prepare the Cabbage:
Remove the core from the cabbage.
Boil the cabbage in a large pot of water for about 5-7 minutes, until the leaves are softened and pliable.
Carefully separate the leaves and trim the thick stem at the base of each leaf.
Make the Filling:
In a large bowl, combine the ground beef, ground pork (if using), cooked rice, onion, garlic, egg, salt, and pepper.
Mix until fully combined.
Assemble the Rolls:
Place a small amount of the filling (about 2 tablespoons) in the center of a cabbage leaf.
Fold the sides over the filling, then roll it up tightly.
Prepare the Sauce:
In a saucepan, heat a little oil and sauté the onion until softened.
Add the tomato sauce, diced tomatoes, brown sugar, vinegar, and paprika.
Simmer for 10 minutes, stirring occasionally.
Cook the Halupki:
Preheat your oven to 350°F (175°C).
Spread a thin layer of sauce on the bottom of a baking dish.
Place the cabbage rolls seam-side down in the dish.
Pour the remaining sauce over the rolls, ensuring they are fully covered.
Cover the dish with foil and bake for 1.5-2 hours, until the cabbage is tender and the flavors are well melded.
Prep Time: 30 minutes
Cook Time: 1.5-2 hours
Servings: 4-6
Enjoy these hearty and flavorful Halupki as a comforting main dish, perfect for any family meal or gathering!
#ComfortFood #Halupki #StuffedCabbageRolls
Step-by-Step Guide
1. Prepare the Cabbage: After boiling and separating the leaves, pat them dry with a clean kitchen towel to prevent the filling from slipping. Keep smaller or torn leaves for patching.
2. Make the Filling: For the best texture, use your hands to mix the ingredients just until combined. Overmixing can make the filling dense.
3. Assemble the Rolls: Place the filling near the stem end. Fold the stem end over the filling, then fold in the sides, and roll tightly towards the leaf tip. Aim for uniform size for even cooking.
4. Layer for Baking: Create a “bed” of any leftover cabbage pieces or sauerkraut in the baking dish before adding the sauce and rolls. This prevents sticking and adds flavor.
5. Final Bake: After 1.5 hours, check for tenderness by piercing a roll with a fork. For a caramelized top, remove the foil for the last 15-20 minutes of baking.
Serving Suggestions
Serve Halupki hot, directly from the baking dish. They pair beautifully with a dollop of sour cream or a sprinkle of fresh dill. For a complete meal, accompany them with crusty rye bread to soak up the sauce, a side of applesauce to balance the richness, and a simple cucumber salad for a fresh, crisp contrast.
How-to Summary
To make Halupki, first soften a cored cabbage in boiling water. Mix ground meats, cooked rice, onion, garlic, egg, and seasonings for the filling. Place filling on each cabbage leaf, fold, and roll tightly. Simmer a simple tomato-based sauce. Layer rolls in a dish, cover with sauce, and bake covered at 350°F for 1.5-2 hours until tender.
Frequently Asked Questions
Can I make Halupki ahead of time? Absolutely. Assemble the rolls and sauce a day ahead, store separately in the refrigerator, and bake before serving. You can also freeze baked rolls for up to 3 months.
What can I use instead of boiling the whole cabbage? You can freeze the entire head of cabbage overnight. Thaw it completely, and the leaves will be perfectly pliable without boiling.
Is the brown sugar in the sauce necessary? No, it’s optional. It balances the acidity of the tomatoes. You can omit it, use a pinch of baking soda, or add a grated carrot to the sauce for natural sweetness.
Can I use a different meat? Yes. Ground turkey, chicken, or a plant-based meat substitute work well. For a traditional touch, some recipes include ground veal.
How do I prevent the rolls from unraveling? Ensure you roll them tightly and place them seam-side down in the baking dish. The weight of the other rolls and the sauce will help keep them sealed during cooking.
Common Mistakes to Avoid
- Overfilling the Leaves: Using too much filling can cause rolls to burst open during cooking. Start with 2 tablespoons and adjust based on leaf size.
- Undercooking the Cabbage Leaves: If the leaves aren’t pliable enough, they will crack when rolled. Boil until they bend easily without snapping.
- Skipping the Egg: The egg is a crucial binder for the filling. Do not omit it.
- Baking Uncovered: Always bake covered with foil for most of the cooking time to steam the rolls and keep them moist. Uncovering too early can dry them out.
Conclusion
Mastering Halupki is a rewarding culinary endeavor that yields a deeply comforting and flavorful dish. By following this detailed guide, avoiding common pitfalls, and utilizing the provided tips for preparation and serving, you can create a perfect batch of stuffed cabbage rolls. This hearty meal, steeped in tradition, is sure to become a cherished favorite for family dinners and special gatherings alike.