No Reviews
You must be logged in to post a review.
Halupki a.k.a. Stuffed Cabbage Rolls
x
Print Options
Description
This is my absolute favorite meal! I could eat it for breakfast, lunch and dinner! My mom passed this recipe down to me. It was passed to her by her mom (my Polish/Slovak “Ba Ba”). Mmmm! I can still remember the smell of them cooking as I walked into my Ba Ba’s house. Pure heaven!
Note: This recipe makes quite a bit and is great reheated.
Ingredients
- 1 head White Cabbage, (I Use 1 Large Or 2 Small)
- 2 pounds Lean Ground Beef
- 1 cup White Rice (not Instant)
- 3 cans (14 Oz. Size) Campbell's Tomato Soup, Divided
- 2 whole Large Eggs
- 3 Tablespoons Dried Minced Onion
- 2 pinches Salt
- 2 pinches Pepper
- ¾ cups Heinz Ketchup, Divided
- ¾ cans Water
Preparation
Cut core out of cabbage head and cover with water in a large stock pot. Bring water to a boil and boil cabbage until leaves begin to fall off the head with a little help from you. I stand at the stove and peel one leaf off at a time. Drain leaves. With a sharp knife thin out the veins along the spine of each cabbage leaf. Do not cut the vein out, just slice off the excess thickness.
Mix together ground beef, rice, 1 can of tomato soup, eggs, minced onions, salt, pepper and not quite a 1/4 cup ketchup.
Assemble cabbage rolls. Lay the leaf with the vein part towards you, put a little of the mixture on top of the vein, fold in the sides and then roll the leaf up. There is no set amount to put in each leaf because the size of the leaves vary. Place in roaster pan with the seam side down. I place the larger ones around the outside of the roaster. I also cut up the remaining cabbage in approximately 1 inch squares and place on top.
Pour the remaining tomato soup (2 cans) over the top of the cabbage rolls. There is no measurement to this, but squirt ketchup over the rolls in a sporadic fashion. Not too much. Don’t cover the entire top of the rolls. Kind of like if you were putting chocolate syrup over a sundae. But make sure you put enough on it because it adds the “tang” to the tomato soup. I would estimate about 1/2 cup. Next, pour a little more than 3/4 of a can of water (the soup can) over the entire mixture.
Cover and cook for 1-1/2 hours at 350 degrees. If you make more than 2 pounds of ground beef, you’ll need to cook it longer.
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Cream Cheese Enchilada Casserole
by Cooking Up Memories in
Main Courses
by Cooking Up Memories in
Main Courses
Cream Cheese Enchilada casserole has soft, warm flour tortillas, tangy cream...
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Whiskey Mini Burger Sliders
by Chanda | My Farmhouse Table in
Main Courses
by Chanda | My Farmhouse Table in
Main Courses
This recipe for Whiskey Mini Burger Sliders is perfect for parties....
Prep: Cook:
Serves: 6 Level: Easy
7 Comments
Leave a Comment
You must be logged in to post a comment.
Lori Miller on 9.18.2014
This is very similar to our family recipe except we use tomato sauce, not soup. This it’s one of the few I have found that use ketchup. Mom says it’s necessary.
CottageGirl on 12.19.2009
Yum ! My mouth is just watering. I, too, am of Polish descent and I even have the makings for Grandma’s cabbage rolls in my fridge to make for this coming week!
My grown kids are always wanting periogi. Ours is potato/cheese based then fried in butter … so I don’t make it too often anymore … but when I do I’m in heaven!
first on 10.10.2009
My German/Russian grandmother made almost the exact same recipe. She called them “Halupsi”. She mixed tomato soup with sour cream and spread on top before baking. It made a wonderful sauce. Keep posting grandma’s recipes, they are always the best!
Robin on 8.29.2009
Hi Cindi! I rated you a 4…note that my Ukrainian husband and half Ukrainian kids would rate you a 12. The recipe is just like Baba’s and other Baba’s. I like my mom’s version better which is a lot of meat and a little rice…they won’t eat mine and rate it a -12. LOL.
Here’s a tip from the Baba’s who were in our lives. They took all the outer leaves from the cabbage head that they had washed and lined the bottom of the roasting pan with them. They were getting thrown away anyway so they put them to good use…in putting them on the bottom of the roaster so that if anything scorched it would not be those precious halupki…it would just be the outer leaves.
I leave the halupki to my SIL to make. But do you by any chance have Baba’s authentic halushki recipe? Not the weak old cabbage and noodles that passes for the real deal. I’m hunting for the real deal where the cabbage is sauteed to a caramel brown sweetness and glazed with it’s own browned juices and the noddles are little things like spaetzle….I could eat that stuff three meals a day!
kathyingreendale on 8.25.2009
My Croatian grandmother taught me to make stuffed cabbage rolls. Her’s weren’t tomato based. She used a “sour head” of cabbage, which I guess is just a cabbage that is pickled. I get it at a local grocer that still makes them in crocks. They aren’t so much sour, as they are more salty. I use a combination of beef, ham, rice and garlic, salt and pepper to taste. Then top with saurkraut. Oh, how I can’t wait for the fall weather to arrive! This is a dinner that simmers on the stove for a good part of the afternoon…..yum!