Halupki Stuffed Cabbage Rolls
Ingredients:
For the cabbage:
1 large green cabbage
For the filling:
500 g (1 lb) ground beef (or mix beef & pork)
1 cup cooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
2 tbsp fresh parsley, chopped (optional)
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
For the sauce:
2 cups tomato sauce
1 cup crushed tomatoes
1 tbsp tomato paste (optional, for richness)
1 tbsp sugar (balances acidity)
1 tbsp lemon juice or vinegar
Salt & pepper to taste
Instructions:
- Prepare the cabbage
Bring a large pot of water to a boil.
Carefully remove the core from the cabbage.
Place the whole cabbage in boiling water for a few minutes until leaves soften.
Peel off softened leaves one by one.
Trim the thick stem from each leaf to make rolling easier. - Make the filling
In a bowl, combine:
Ground meat
Cooked rice
Onion, garlic
Egg, parsley
Salt, pepper, paprika
Mix until well combined. - Roll the cabbage
Place about 2–3 tablespoons of filling on each leaf.
Fold in the sides and roll tightly like a burrito.
Repeat with remaining leaves and filling. - Prepare the sauce
In a bowl, mix:
Tomato sauce
Crushed tomatoes
Tomato paste
Sugar
Lemon juice or vinegar
Salt & pepper - Assemble
Spread a little sauce on the bottom of a large pot or baking dish.
Arrange cabbage rolls seam-side down.
Pour remaining sauce over the top. - Cook
Stovetop method:
Cover and simmer on low for 1½–2 hours.
Oven method:
Cover with foil and bake at 180°C (350°F) for 1½–2 hours.