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4.34 from 9 votes

Halupki Stuffed Cabbage Rolls

My family's traditional recipe for Slovakian stuffed cabbage leaves, called Halupki or Halubki, features a delicious mixture of seasoned ground beef, onions, and rice rolled into boiled cabbage leaves and baked in a sweetened tomato based sauce.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner
Cuisine: Polish
Servings: 9


  • 1 large head of cabbage, cored
  • 1 lb ground beef
  • 1 lb ground sausage
  • 1/4 cup minced white onion
  • 2 eggs, beaten
  • 1/2 tsp garlic powder
  • 3 tbsp Jane's Crazy Mixed Up Salt
  • 2 tsp pepper
  • 2 large cans of tomato soup
  • 1 cup jasmine rice, cooked according to package direction and cooled


  • Boil the cabbage for 8-10 minutes, until the leaves are soft and pliable, but not falling apart. Remove the cabbage from the water and allow it to rest and cool.
  • To a large mixing bowl, add the beef, sausage, onions, eggs, garlic powder, salt, pepper, and rice. Using your hands, just like with a good ol' fashioned meatloaf, mix and knead the ingredients together until everything's completely incorporated.
  • Carefully separate and pull off the cabbage leaves, avoiding tearing or ripping them. Working with one leaf at a time, add a nice scoop of the meat & rice mixture. Fold the sides in to create a pocket, and then roll the rest of the cabbage roll up like a burrito, setting it aside- seam side down.
  • In a large casserole dish, add one can of tomato soup. Spread it out to evenly cover the bottom of the dish. Nestle the Halupki into the dish in a single layer. Pour the remaining can of soup evenly out overtop of the cabbage rolls.
  • Cover the dish, either with a lid or tightly with tin foil, and bake at 350 degrees for 40 minutes.
  • Remove the dish from the oven. Uncover, and let rest for 5 minutes before ladling them onto serving plates. Spoon a bit of the tomatoes sauce overtop just before serving.