Halupki (Pennsylvania Stuffed Cabbage Rolls)

Halupki is pure Pennsylvania comfort on a plate. Tender cabbage leaves wrapped around seasoned beef, pork, and rice, then slow-cooked in rich tomato sauce until everything melts together. This old-fashioned cabbage roll recipe is hearty, filling, and made in big batches — because one or two is never enough.

Ingredients

For the Filling:

• 1 lb ground beef
• 1 lb ground pork
• 1 cup uncooked white rice
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 egg
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 2 tbsp fresh parsley, chopped (optional)

For the Cabbage & Sauce:

• 1 large head green cabbage
• 2 cups tomato sauce
• 1 (28 oz) can crushed tomatoes
• 1 tbsp sugar (optional, balances acidity)
• Salt and pepper to taste

Instructions

1. Bring a large pot of water to a boil. Carefully remove cabbage core and boil the whole head for 5–7 minutes until leaves soften. Remove leaves gently and set aside.
2. In a large bowl, combine ground beef, pork, rice, onion, garlic, egg, salt, pepper, paprika, and parsley. Mix well.
3. Place 2–3 tablespoons of filling near the base of each cabbage leaf. Roll tightly, folding in the sides.
4. Spread a layer of tomato sauce on the bottom of a large baking dish or Dutch oven.
5. Arrange cabbage rolls seam-side down. Pour remaining tomato sauce and crushed tomatoes over top.
6. Cover and bake at 350°F (175°C) for 1½–2 hours, until cabbage is tender and rice is fully cooked.
7. Let rest 10–15 minutes before serving.

Serving Suggestions

• Mashed potatoes
• Buttered rye bread
• Simple side salad

Recipe Details

Prep Time: 30 minutes

Cook Time: 2 hours

Servings: 6–8

Why This Halupki Recipe Works

This Pennsylvania-style stuffed cabbage recipe is soft, savory, and deeply satisfying. The slow cooking allows the cabbage to absorb the tomato sauce while the beef, pork, and rice blend into a rich, comforting filling. It’s real food — simple ingredients done right.