Halupki (stuffed cabbage rolls)

Halupki (stuffed cabbage rolls) created by golddigge-wally

My Grandmother Matilda Koval makes these....and they really warm you on a cold night. Searve with mashed potatoes. These freeze well, and also taste better served the next day!

Ready In:
1hr 45mins
Serves:
Units:

ingredients

directions

  • Boil head of cabbage 10-15 minutes.
  • Take the leaves from the head (carefully) Mix the meat, salt and pepper, egg, parsley, garlic, onion and rice together.
  • Make individual balls out of the meat mixture and roll them up in cabbage leaves.
  • In a 5-quart dutch oven, put some leaves of cabbage on bottom of pan.
  • Add cabbage rolls on top.
  • Mix tomato soup, sugar, vinegar, and water together.
  • Pour over cabbage rolls, cover and cook on medium heat for 1 1/2 hours.
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RECIPE MADE WITH LOVE BY

@Leslie O
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@Leslie O
Contributor
"My Grandmother Matilda Koval makes these....and they really warm you on a cold night. Searve with mashed potatoes. These freeze well, and also taste better served the next day!"
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  1. lanieremily
    Has anyone ever used ginger snap cookies crumpled up in tomato soup , had it years ago I don’t have a recipe.
    Reply
  2. Tria M.
    Excellent recipe. Only changes I made were to simply blanch the cabbage (since I'm cooking mine in a casserole crockpot) and I sprinkled them with smoked paprika just before serving them on a bed of mashed potatoes
    • Review photo by Tria M.
    Reply
  3. Kelly B.
    Excellent! Almost identical to what my grandmother has made for years. So good! Only change... the cabbage will bake in the oven, so onl blanch/simmer the cabbage for about 3 minutes otherwise it turns to mush. You just want them soft enough so that they’re pliable to roll the mixture.
    Reply
  4. rlocati1
    I have found my stuffed cabbage recipe, no need to look at anything else. Excellent. I did them low in the crock pot and made a change due to that and only added 3/4 cup liquid to the tomato soup-and I used Imagine no chicken chicken broth. Used some dried thyme, parsley and Penzeys 4s seasoned smoky salt for the salt. Used two egg whites and 96 percent lean beef, and Savoy cabbage. Set the crock pot for 5 hours and checked on them before that and they were done, switched to keep warm. Nothing beats this traditional recipe that reminds me of the best ones I have ever had made by a family friend from Poland.
    Reply
  5. golddigge-wally
    Halupki (stuffed cabbage rolls) Created by golddigge-wally
    Reply
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