Serves 6
45 min
Halupki (Stuffed Cabbage Rolls)
Recipe GLPRd2e8dc40d6ac21
Tender cabbage leaves wrapped around a savory mixture of ground beef and pork, cooked in a rich tomato broth. This traditional Eastern European comfort dish is hearty, flavorful, and perfect for family meals.
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Ingredients
1 large head green cabbage (3 to 5 pounds), cored with damaged outer leaves removed
1 pound lean ground beef
½ pound ground pork
2 large eggs, beaten
¼ cup ketchup
2 tablespoons tomato paste
1 teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground pepper
1 (10.75-ounce) can unsalted condensed tomato soup
1 cup low-sodium beef stock
2 stalks celery, diced (½ cup)
Directions
Bring a large pot of water to a boil. Carefully remove the core from the cabbage head. Once water is boiling, place the entire cabbage head in the pot and blanch for 5 to 7 minutes until the outer leaves are softened and pliable. Remove the cabbage with a slotted spoon and allow it to cool slightly. Gently peel off softened leaves and set aside on a clean towel. Repeat blanching the cabbage head and peeling leaves until you have about 12 large leaves suitable for rolling.
In a large mixing bowl, combine the ground beef, ground pork, beaten eggs, ketchup, tomato paste, kosher salt, onion powder, garlic powder, and ground pepper. Mix until just combined and uniform throughout.
Place one cabbage leaf on a clean work surface with the stem side facing you. Spoon about 3 to 4 tablespoons of the meat mixture onto the center of the leaf. Fold the sides inward and roll tightly away from you to create a secure bundle. Repeat with remaining leaves and filling, setting each roll seam-side down.
In a medium bowl, whisk together the condensed tomato soup, beef stock, and diced celery. This will serve as the braising liquid for the cabbage rolls.
Arrange the cabbage rolls seam-side down in a single layer in a large skillet or Dutch oven with a lid. Pour the tomato soup and beef stock mixture around and over the rolls.
Cover the skillet with a lid and bring to a simmer over medium heat. Reduce heat to medium-low and cook for 25 to 30 minutes until the rolls are heated through and the internal temperature of the meat reaches 160°F. Serve warm with the braising liquid spooned over the rolls.
