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Halupki in Pan after cooking
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Halupki

Ingredients

  • 1 large head of cabbage (about 3 lbs.) or use 2 smaller heads
  • 1 Tbsp olive oil
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 2 large mushrooms finely diced (1 1/2 cups)
  • 1 lb ground beef
  • 1 cup uncooked instant rice
  • ¼ cup chopped parsley
  • 12 oz tomato sauce
  • 1 8 oz can tomato paste
  • 2 Tbsp ketchup
  • 1 ½ tsp salt
  • pepper to taste
  • ¾ cup beef stock
  • ¼ cup cabbage water

Instructions

  • Bring a large pot of water to boil. Cut center core out of cabbage and place, core side down, in boiling water. Cover and simmer for 10 minutes.
  • While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 3-5 minutes until browned. Add mushrooms and cook another 2 minutes. Transfer mixture to a large bowl to cool.
  • Remove cabbage to a rimmed baking sheet, keeping water in the pot. Gently remove leaves from cabbage, cutting away from the core with a small knife. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Set all remaining broken or small cabbage leaves aside. (If the core is too firm, return it to boiling water for a few minutes to soften).
  • Preheat oven to 350° F.
  • Mix the tomato sauce, paste, and ketchup together in a bowl.
  • To cooled onion mixture, add meat, rice, parsley, salt & pepper and half of the tomato mixture. Combine well.
  • Add spines and a few leaves to the bottom of the pan.
  • Place about 1/4 cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan.
  • Add stock and cabbage water to tomato mixture, pour liquid over rolls and lay some leftover leaves on top if you have any. Cover pan tightly with foil, and bake for 1 1/2 hours. (Place pan on a cookie sheet in case it drips).
  • Remove from oven and let rest 30 minutes or better still, refrigerate overnight. (They freeze well.)