- 2 heads of cabbage
- 2 lbs ground beef
- 3 cups cooked rice
- 1 egg
- 1 tsp garlic
- 1 tbsp parsley
- 2 slices diced onion
- 1 -15 oz. can tomato sauce
- 1-28 oz. can crushed tomatoes
- 1/4 cup tomato sauce in meat
- Salt & Pepper to taste
Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.
Cut off the rough part on the end of the cabbage leaf with a sharp knife.
Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupkies won’t burn.
Pour crushed tomatoes over Halupkies
Cover and bake approximately 75 minutes at 375º.
Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour.
Serve with tomato sauce.
1. Cabbage is one of the oldest vegetables, dating back to the 1600’s.
2. Cabbage is available in many varieties: red or purple, green and Napa cabbage, usually found in Chinese cooking, bok choi and Brussel Sprouts.
3. Cabbage is: Low in Saturated Fat, Cholesterol, High in Dietary Fiber, Vitamin C, Vitamin K, Folate, Potassium, Manganese, Vitamin A, Thiamin, Vitamin B6, Calcium, Iron and Magnesium.
4. The largest cabbage dish ever made was on 19 December 2008 in the Macedonian city of Prilep, with 80,191 sarmas (cabbage rolls) weighing 544 kg (1,221 lbs).
5. A thick-witted person may be called a cabbage-head. In Hebrew, the term “rosh kruv” (cabbage-head) implies stupidity.
6. Drinking juiced cabbage is known to assist in curing stomach and intestinal ulcers.
7. If one is looking for ingredients of a low calorie diet, cabbage is at the top of the list. One cup of cabbage only holds about 15 calories. It is definitely a weight-loss food.
8. Cabbage contains quantities of fiber and iron, which help to keep the digestive tract and colon in a healthy condition.
Stuffed Cabbage with Beef and Rice
This nourishing fall meal is a sure to be enjoyed.
Try substituting ground pork for the beef.
Braise leftover cabbage or shred it and enjoy in a salad or slaw.
1 hour 45 mins TOTAL TIME
- 1 head cabbage cored
- water to cover
- 1/4 teaspoon salt
- 1 1/2 pounds lean ground beef
- 1 1/2 pounds ground pork
- 1 1/2 cups cooked white rice
- 1/4 cup finely chopped onion
- 2 tablespoons chopped fresh parsley
- 2 eggs slightly beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 28 ounce can tomato sauce
- 1/4 cup white vinegar
- 2 2/3 tablespoons white sugar
Place the cabbage in a stockpot with enough water to cover.
Add 1/4 teaspoon salt to the water and cabbage.
Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
Reserve 12 oz. of cabbage water.
Preheat the oven to 350 degrees F (175 degrees C).
Trim thick center vein off of bottom of each cabbage leaf.
In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
Layer the stuffed cabbage rolls over the cut leaves.
In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
Pour the tomato sauce mixture over the cabbage rolls.
Cover roasting pan with aluminum foil.
Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.
Cabbage leaves can be either a light green or red, which actually is more of a purple. You can find it year round in the grocery store, but its peak season is during the cold autumn and winter months.
You can turn it into soup, sauerkraut, coleslaw, or any dish that needs a nice crunch! Cabbage can be eaten raw or cooked and there are so many ways to enjoy it.
Cabbage is pretty well known for the “cabbage soup” diet. It has cholesterol-lowering benefits when steamed. When cooked for a short period of time or consuming raw, cabbage is known to show cancer-preventive benefits.
Cabbage is packed with Vitamin K and C! here are over 400 cabbage varieties available, but the 3 most familiar to us are the green, red, and Savoy cabbage
I really enjoy cabbage and make many dishes with it.
Try Our Beet Recipes too.