Description
Cabbage Rolls (Halupki), also known as Galumpki, or even Pigs in a Blanket, are a classic dish with roots in Eastern European cuisine. These hearty rolls feature tender cabbage leaves stuffed with a flavorful mixture of ground beef, rice, and herbs, all baked in a savory tomato-based sauce.
Ingredients
Scale
- 2 medium-sized heads of green cabbage
- 3 pounds ground beef (80/20)
- 96 ounces V-8 juice
- 1 cup cooked rice, cooled
- 1 1/2 teaspoons salt, plus more for the water
- 1 1/2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1/2 white onion, minced
- 2 eggs, beaten
- 3 tablespoons fresh parsley, chopped, plus more for garnish
- 16 ounces sauerkraut, slightly rinsed and drained
- 3 stalks celery, roughly chopped, plus leaves
- 2 carrots, peeled and roughly cut
Instructions
- Boil a large pot of water. Remove a portion of the core from each cabbage. Reduce heat to medium-high and place one cabbage into the pot. As the leaves soften and fall off, transfer them to a paper towel-lined platter.
- In a large bowl, combine ground beef, salt, pepper, garlic powder, cooled rice, minced onion, beaten eggs, and chopped parsley. Mix gently until just combined.
- Preheat your oven to 350°F (175°C).
- Once all usable cabbage leaves are removed, trim the thick stem of each leaf to create a uniform surface for rolling.
- Line the bottom of a roasting pan with torn cabbage leaves.
- To fill, place a whole cabbage leaf on a flat surface, stem side toward you. Add a portion of the meat mixture, roll tightly, and tuck the edges.
- Place seam-side down in the roasting pan. Repeat with remaining leaves and meat mixture.
- Cover the rolls with sauerkraut, celery, and carrots. Pour V-8 juice over the rolls until they are almost submerged.
- Shake a half cup of water in an empty juice bottle and add to the pan.
- Cover the pan with a lid and bake at 350°F (175°C) for 30-45 minutes.
- Reduce heat to 325°F (165°C) and bake for an additional 1-1.5 hours, checking periodically to ensure there is enough liquid.
- Serve with creamy homemade mashed potatoes and crusty bread.
- ENJOY!
Notes
- Remove a fair amount of the cabbage core prior to steaming.
- Be sure to salt the water for the cabbage.
- Remove the cabbage leaves as the leaves pull away from the head of cabbage.
- Allow the steamed cabbage leaves to drain on paper towels.
- Cut the hard part of the cabbage leaf off for ease of filling and rolling.
- Adjust the amount of salt in the meat mixture to your liking. I like to use a touch more salt.
- Once filled, roll the cabbage leaf all the way to the end and tuck in the sides.
- Check the liquid levels as the cabbage rolls are baking. Add more V-8 juice, as needed.
- Bake time can vary depending on the cabbage.
- This recipe will yield approximately 18-20 cabbage rolls.
- Prep Time: 40 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Moderate
- Cuisine: Polish, American, Serbian