Stuffed Cabbages Rolls

Stuffed Cabbage Rolls (Halupky)

Tender cabbage leaves filled with a savory blend of ground beef, rice, and seasonings, baked low and slow in a hearty tomato sauce.

Ingredients

For the Cabbage Rolls:

• 2 heads of green cabbage

• 2 lbs (900g) ground beef (preferably lean, like 85–90%)

• 3 cups cooked white rice

• 1 large egg

• 1 tsp minced garlic (or 2 fresh cloves, minced)

• 1 tbsp chopped parsley (fresh or dried)

• 2 slices diced onion (about 1/2 cup finely chopped)

• 1/4 cup tomato sauce (for the meat mixture)

• Salt & freshly ground black pepper, to taste

• Optional: pinch of nutmeg and 1 tsp dill (for added flavor)

For the Sauce:

• 1 (15 oz) can tomato sauce

• 1 (28 oz) can crushed tomatoes

 Step-by-Step Preparation

 Step 1: Prepare the Cabbage Leaves

1. Bring a large pot of water to a gentle boil.

2. Remove the core from each cabbage head using a sharp knife.

3. Place one head into the boiling water, core-side down.

4. After a minute or two, the outer leaves will begin to loosen. Use tongs to gently peel off one leaf at a time as they soften.

5. Repeat with the second cabbage. You’ll need about 18–24 leaves total.

6. Lay the cabbage leaves flat and cut off the thick rib at the base of each leaf to make them easier to roll.

Tip: Don’t throw away extra leaves — layer a few on the bottom of your baking dish to prevent burning.

 Step 2: Make the Meat Filling

In a large bowl, combine:

• 2 lbs ground beef

• 3 cups cooked rice (let it cool first)

• 1 egg

• 1 tsp garlic

• 1 tbsp parsley

• Diced onion

• 1/4 cup tomato sauce

• Salt and pepper to taste

• Optional: pinch of nutmeg, 1 tsp dried dill

Use clean hands or a spoon to mix thoroughly until evenly combined. Do not overmix.

 Step 3: Roll the Cabbage

1. Lay a cabbage leaf flat on a clean surface.

2. Scoop about 2–3 tablespoons of the meat mixture and form it into a log/sausage shape.

3. Place the meat near the base of the leaf.

4. Fold in the sides, then roll from the base to the tip, like a burrito or fajita.

5. Place each roll seam-side down in a large casserole or baking dish.

6. Repeat with remaining cabbage leaves and filling.

If any leaf tears, double-wrap with a second small leaf.

 Step 4: Assemble the Casserole

1. Layer the bottom of the casserole dish with leftover cabbage leaves and a bit of tomato sauce to prevent scorching.

2. Arrange all cabbage rolls, seam-side down, in tight rows.

3. In a bowl, mix together:

   • 1 (15 oz) can of tomato sauce

   • 1 (28 oz) can of crushed tomatoes

4. Pour sauce evenly over the cabbage rolls, covering them completely.

 Step 5: Bake the Cabbage Rolls

1. Cover tightly with foil or a lid.

2. Bake at 375°F (190°C) for 75 minutes.

3. Then reduce oven temperature to 325°F (160°C) and continue baking for another 90 minutes.

4. Baste the rolls with the sauce every hour to keep them moist and flavorful.

The cabbage should be tender and melt-in-your-mouth soft.

 Step 6: Serve

1. Serve hot, spooning tomato sauce generously over the cabbage rolls.

2. Optional garnishes: fresh parsley, sour cream, or grated Parmesan.

 Serving Suggestions

Serve alongside:

• Crusty bread or garlic toast

• Mashed potatoes or buttery egg noodles

• A fresh green salad or pickled vegetables

 Tips & Variations

• Make Ahead: These reheat beautifully. Make them a day early and reheat covered at 300°F.

• Freeze: You can freeze the unbaked rolls with sauce in a covered dish, or freeze leftovers in portions.

• Meat Options: Replace some of the beef with ground pork or turkey for a lighter flavor.

• Add Herbs: Try adding basil, oregano, or thyme for extra Italian flair.

Let me know if you’d like:

• A freezer meal version

• A vegetarian adaptation

• Or a smaller batch version for fewer servings!