| Level: | Intermediate |
| Total: | 3 hr 55 min |
| Prep: | 45 min |
| Inactive: | 10 min |
| Cook: | 3 hr |
| Yield: | 8 servings |
Ingredients
- 2 large cabbage heads, coarse outer leaves removed
- 1 1/2 cups rice, uncooked
- 1/4 pound bacon strips, diced
- 2 medium onions, diced
- 2 pounds ground lean beef
- 2 pounds ground pork
- 1/2 teaspoon black pepper, ground
- 2 teaspoons salt
- 4 eggs, beaten
- 1/4 teaspoon paprika
- 1/2 teaspoon celery salt
- 1 (14.5 ounce) can tomato soup
- 1 (14.5 ounce) can chicken broth
- 1 can chopped tomatoes with chiles, optional
Instructions
- Remove the center core of each head of cabbage. Place in large pot of boiling water. Boil until soft, removing each leaf as it softens. Let leaves cool, then trim the thick rib on each leaf. Reserve 14.5 ounces of the cabbage cooking water.
- Boil rice in a separate saucepot until half cooked. Drain and set aside.
- In a large skillet, saute bacon and discard excess fat. Add the onion to the skillet and cook until lightly browned. Chop the bacon into small pieces and add back to the pan.
- In a bowl combine beef, pork, partially cooked rice, pepper, salt, eggs, cooked onion-bacon mixture, paprika, and celery salt. Measure the mixture with medium sized ice-cream scoop to make each halupki the same size.
- Preheat oven to 350 degrees F.
- On each separate cabbage leaf, place 1 scoop of the meat mixture at the bottom of the leaf and roll, tightly tucking the sides to cover the mixture. Line the bottom of a roasting pan (not aluminum) with cabbage leaves that are too dark or to small to use for rolling. Place halupkis in roasting pan, making 2 layers.
- Combine tomato soup, broth, chopped tomatoes, and reserved cooking liquid and pour over halupki. Cover and bake for 2 to 2 1/2 hours. Add more liquid, if needed.
- They taste best the next day.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 772 |
| Total Fat | 37 g |
| Saturated Fat | 14 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 9 g |
| Sugar | 14 g |
| Protein | 56 g |
| Cholesterol | 247 mg |
| Sodium | 1234 mg |
Reviews
I modified this recipe just a skosh:
Left bacon out (wife isn’t a fan)
Added 2 diced cloves of garlic to the onion mixture to saute
Added a couple squirts of ketchup to the meat mixture to increase its “tomatoiness” (I always thought my meat mixture was a bit bland…)
Left bacon out (wife isn’t a fan)
Added 2 diced cloves of garlic to the onion mixture to saute
Added a couple squirts of ketchup to the meat mixture to increase its “tomatoiness” (I always thought my meat mixture was a bit bland…)
Ended up being the best halupkis I ever made. The sauce was less heavy than other recipes I’ve used. And very tasty.
I did a chicken base with cream of chicken soup instead of the tomato ingredients. They loved it.
My mom used to make these when I was a little girl and I loved them. She used to put hers in a large pot and pour tomatoes over them, cook for about 3 to 4 hours. Now I have a slightly different recipe, but just as good none the less. Thanks!!
I agree with the previous post, the filling needed much more flavor, double the salt and maybe add some chopped tomatoes.
So much work, for so little flavor! So glad I made up only half the rolls. I will doctor the remaining mixture, and throw the recipe away.
I made this per recipe, and adding garlic to the onion mixture was the only modification. It came out delicious! Bacon was key in this recipe, it permeated with a smoked flavor. the only observation is the amount of meat is too much. I only used half of the mixture. I’m saving the remainder for other stuffed veggies. Yum!
This halupkis recipe is outstanding. Just like my grandma used to make. I’m a dad that doesn’t cook much and found this recipe very easy to put together and cook. It made about 40 rolls. I probably could have used a third head of cabbage but made due with two. I decided to cook the rolls in a roaster and on a bed of saurkrat(sp?) instead of just cabbage leaves and it came out wonderfully. Thank you Helen, my in-laws loved it too:)! Ron
Will try this one. My grandma used to make Hulupkis. But in our family, we mix the meat, onion, rice an a little water in a bowl then stuff the cabbage leaves. Then into a large pot, add water to almost cover then boil it for an hour or till the rice is tender. Much easier than cooking everything separately.
Made this recipe several times now and each time they’ve come out perfect. Wouldn’t change a thing!
It’s been a year or so since I made this and with the cold weather moving in, it sounded like a good idea to make it today. Going to the store to get the ingrediants. My husband and I both think this is the best stuffed cabbage reci[pe that we ever made! Can’t wait for supper tonight! Oh, wait – may just have some for lunch!