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Halupsi (Cabbage Rolls)

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a Germans from Russia favorite, Halupsi also called cabbage rolls

Ingredients

Scale
  • 1 1/2 – 2 lbs. ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup carrots, shredded
  • 1 1/2 cups rice, uncooked
  • Salt and pepper
  • 2 teaspoons paprika
  • 1 large head cabbage, cored
  • 2 – 10 oz cans tomato soup
  • Heavy cream

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large stockpot, fill 3/4 full with water and bring to boil over high heat. While the water is coming to a boil, prepare filling.
  3. In a large bowl, combine the ground beef, onion, garlic, shredded carrots, rice, and spices. Mix well to combine and set aside.
  4. Once the water is boiling, take the cored cabbage and submerge into the boiling water. After a few minutes, the outside leaves will begin to pull away and become pliable. Remove softened leaves from the water with tongs and set on baking sheet or into cold water.
  5. Take one cabbage leaf at a time, fill with meat mixture, and roll up placing seam side down in a prepared 9×13 casserole dish. Repeat until all cabbage leaves that can be used are used up.
  6. Place in oven and bake for 1 hour at 350 degrees. Cabbage rolls will brown slightly over the top. Remove from oven and drain any fat or juices that collect.
  7. In a medium bowl, combine the 2 cans tomato soup with 1 – 2 cans of heavy cream. Or however creamy as you’d like. Pour over the cooked cabbage rolls and put back in oven.
  8. Bake for an additional 30-45 minutes or until sauce starts to thicken and form a crust over the top.
  9. Remove from oven and enjoy!

Notes

  • Heavy cream can be omitted. Feel free to use any sort of tomato-style sauce over the top if desired.

Nutrition

Find it online: https://prairiecalifornian.com/halupsi-cabbage-rolls/