HALUPKI (Slovak stuffed cabbage)

Kathleen Brigham Recipe

By Kathleen Brigham 54kbee

makes about 16
45 Min
3 Hr

When i was growing up my elderly neighbor always made these, and passed the recipe on to my mother. Second to none, the best stuffed cabbage ever!

pinch tips: How to Core a Head of Lettuce


1 (4-pound) whole head of cabbage
1/2-cup raw rice
1/2-cup water
1 finely chopped medium onion
1 stick butter
1 1/2 lb. ground chuck, + 1/2 lb.ground pork
2 tsp. salt, 1 tsp. pepper, 1/2 tsp. garlic powder
1 large egg
1 lb. saurkraut drained ( reserve liquid)
(14-ounce) can tomato sauce 1 (14-ounce) can crushed tomatoes

Directions Step-By-Step

Remove large outer leaves from cabbage and set aside. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 16 -18 leaves.

When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.

Chop the remaining cabbage, still reserving large outer leaves, and place it in the bottom of a large greased casserole dish or Dutch oven.

Rinse rice and cook it in 1/2-cup water until water is absorbed. Remove from heat and let cool. Meanwile, saute chopped onion in butter in a medium skillet until tender, and let cool.

In a large bowl, mix cooled rice, cooled onions, beef, pork, salt and pepper to taste, egg, garlic, paprika, reserved sauerkraut juices and 1/3 cup of the tomato sauce, and blend thoroughly. Don't overmix or the meat will become tough.

Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.

Place the cabbage rolls on top of the chopped cabbage with sauerkraut and some tomato sauce in between the layers in the casserole dish or Dutch oven. Top with all the crushed tomatoes, remaining sauerkraut and tomato sauce, and a few of the reserved whole cabbage leaves. Add enough water to cover completely. Bring to a boil, reduce heat to very low, cover and simmer 3 to 4 hours. Watch carefully so stuffed cabbages don't burn.

Serve with pan juices and a drizzle of sour cream, if desired, and mashed potatoes and crusty bread.

Cabbage rolls freeze well before or after cooking, and can be made in a slow cooker (see your manufacturer's instructions).

About this Recipe

Course/Dish: Beef, Pork
Hashtag: #Slovak

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Barbara Pendley Barbee
Aug 6, 2011
Sounds excellent!!!! I collect cabbage recipes and thank you for posting this one...Barb
Aug 21, 2011 - Kathleen Brigham shared a photo of this recipe. View photo
L D windella
Sep 3, 2011
I loved stuffed cabbage,but never tried them with saurkraut( which I love) must try soon! Saved!
Karin Toth ktoth
Oct 23, 2011
This looks very similar ro my Slovak grandmaother's recipe....just a few changes....maybe a regional thing! Stuffed Cabbage with Sausage
sally ebeling salsa222
Nov 20, 2011
I can't wait to try this...sounds so good...my mouth is watering :)
Thanks for the recipe. Sally
Jan W Neeniejan
Nov 20, 2011
Kathleen, this is pretty much the same recipe that my hubby's late aunt made...they were delish & every year she made them for the family reunion...thanks for posting!! ♥
Dec 1, 2011 - Karla Everett shared this recipe with discussion group: Rice is Nice Group
Melissa Varady mvaradyteach
Feb 26, 2012
This looks so good. I can't wait to try it. I saw paprika in the instructions, but not in the ingredients. How much should I use.
Terri Smathers tasmathers
Dec 26, 2013
This is similar to my recipe, I line the bottom of the roaster with raw bacon, the flavor works its way up through the rolls. Also, I use a large can of tomato juice, 1 can tomato soup, 1 small can of tomato sauce and 1/4 C. white vinegar, bring to boil and pour over rolls. I also think that regular Snowfloss Sauerkraut, rinsed, between the layers is the best.
Terri Smathers tasmathers
Dec 26, 2013
Also, use a large roaster pan and bake at 350 for 3 to 3 1/2 hours
Melody U. ElfiePoo
Feb 2, 2015
I've been doing this same recipe for years except I bake mine at 350 for about 1-1 1/2 hrs, covered. When I do them on the stovetop, I layer the pigs with the chopped cabbage (that's left after taking the leaves I need) and saurkraut - two layers deep - and then cover with water and simmer for 2 hrs or so. No tomato sauce in my stovetop version.
Carol Brookhart Curlb
Oct 20, 2015
I grew up having these, but hadn't made them in a long time. This recipe was perfect. I was not sure about the sauerkraut in the recipe, it wasn't something I remembered ever seeing, but it adds so much to the flavor of the dish, mellows during simmering and adds some texture to the tomato sauce ( which is perfect on top of the mashed potatoes).