Pennsylvania-Style Halupki (Stuffed Cabbage Rolls)
Servings: 6–8
Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Ingredients
For the Cabbage
1 large green cabbage
Water for boiling
For the Filling
1 lb (450 g) ground beef
1 lb (450 g) ground pork
1 cup cooked white rice
1 medium onion, finely diced
2 cloves garlic, minced
1 large egg
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tbsp chopped fresh parsley (optional)
For the Sauce
2 cans (15 oz/425 g each) tomato sauce
1 can (14.5 oz/410 g) diced tomatoes
1 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp paprika
Salt and black pepper to taste
Instructions
Bring a large pot of water to a boil. Carefully place the whole cabbage into the water for 5–8 minutes, removing softened leaves as they loosen. Set the leaves aside to cool.
In a large bowl, combine the ground beef, ground pork, cooked rice, onion, garlic, egg, salt, pepper, paprika, and parsley. Mix gently until just combined.
Trim the thick rib from the base of each cabbage leaf. Place about ¼ cup of filling near the stem end, fold in the sides, and roll tightly.
In a bowl, mix together the tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, paprika, salt, and pepper.
Spread a little sauce in the bottom of a large Dutch oven or baking dish. Arrange the cabbage rolls seam-side down. Pour the remaining sauce over the top, making sure the rolls are well covered.
Cover tightly with a lid or foil.
Bake at 350°F (175°C) for 1½ to 2 hours, until the cabbage is tender and the filling is fully cooked.
Let the halupki rest for 10 minutes before serving.
Serving Suggestions
Serve hot with:
Mashed potatoes
Buttered rye bread
Sour cream (optional)
A side salad or steamed vegetables
Storage
Refrigerator: Store for up to 4 days.
Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently in the oven or microwave.
Halupki often tastes even better the next day, as the flavours have more time to develop.
