Tender cabbage rolls filled with seasoned meat and rice, simmered in rich tomato sauce.
Halupki, or stuffed cabbage, is one of those hearty old-fashioned meals that turns simple ingredients into something deeply comforting. Tender cabbage leaves are wrapped around a savory filling of ground meat, cooked rice, onion, egg, and seasonings, then covered in tomato sauce. This Amish heritage version is simple, filling, and made the way so many traditional recipes are, by feel, with everyday pantry ingredients and plenty of room to adjust the seasoning to your family’s taste.
Ingredients
- 1 large head of cabbage
- 1 lb ground beef (or a mix of beef and pork sausage)
- 1 cup cooked rice (white or brown)
- 1 small onion, chopped fine
- 1 egg (to bind it together)
- Salt & Pepper to taste
- Garlic powder (optional)
For the Sauce:
- 3 cups tomato sauce or 2 cans (10oz) tomato soup and one can of water.
Yield: about 3 quarts | about 14 - 16 egg sized cabbage rolls
Instructions
- Soften the Cabbage Bring a large pot of water to a boil. Cut the core out of the cabbage head. Place the whole head in the boiling water for about 5–10 minutes. As the outer leaves soften, peel them off with tongs. You want them flexible enough to roll without cracking. (Tip: If you have a deep freeze, freezing the cabbage head overnight and thawing it also makes the leaves perfectly soft without boiling!)
- Make the Filling In a bowl, mix the ground meat, cooked rice, chopped onion, egg, salt, pepper, and garlic. Mix it with your hands until it sticks together well.
- Roll Them Up Take a cabbage leaf. If the center vein is very thick, shave it down flat with a knife so it rolls easier. Place a 1.4 cup of meat mixture (about the size of an egg) at the stem end. Fold the sides in. Roll it up tight like a burrito.
- Place 1/2 cup of sauce in bottom of the jar. Fill quart with about 4 to 5 cabbage rolls. Pour 1/2 cup of sauce on top in each jar.
Canning
This is a rebel canning recipe. It does not follow USDA guidelines. Use at your own risk.
Amish Water Bath Canning Method
Process in a water-bath canner (WB) for 3 hours at elevations of 0–1,000 feet. If you live at a higher elevation, adjust the processing time using my family’s easy elevation chart in the Blossom & Brine™ Canning Times Guide. Start the timer at a full rolling boil, this is a boil that can't be stirred down.
Pressure Canning Method
Process in a pressure canner (PC) for 90 minutes for quarts and 75 mints for pints or smaller at 0–1,000 feet. If you live at a higher elevation, adjust the processing time using my family’s easy elevation chart in the Blossom & Brine™ Canning Times Guide.
📌 Instructions: How to water bath can, steam bath can, pressure can, open kettle can, and headspace.
Disclaimer: Recipes and methods are shared for educational purposes and may include traditional, historical, or home-developed food-preservation practices. Unless stated otherwise, they have not been evaluated or approved by the USDA. By choosing to use this information, you accept full responsibility for your decision and agree to the terms of our Liability Waiver.
Nutrition
| Serving: 2 stuffed cabbage rolls Calories: 230 kcal Total Fat: 10 g Saturated Fat: 4 g Total Carbohydrates: 19 g | Total Sugars: 7 g Cholesterol: 65 mg Sodium: 260 mg Fiber: 4 g Protein: 15 g |
