HomeRecipes Entres Beef Stuffed Cabbage

Stuffed Cabbage

Posted in : Beef, Pork on by : MikeZ

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Stuffed Cabbage

Traditional Slovak Stuffed Cabbage (Halupki)
Cuisine Eastern European
Keyword Beef, Pork
Method Oven
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8


  • Large Canning Pot for Cabbage
  • 9” x 13” Baking Dish or Dutch Oven
  • Large Mixing Bowl
  • Small Covered Sauce Pan for Rice
  • Sharp Fillet Knife
  • Small Mixing Bowl for Soup


  • 1 Medium Head Cabbage
  • 1 lb. Ground Pork
  • 1 lb. Ground Beef
  • 1 cup Minute Rice - Uncooked
  • 1 cup Water - for Rice
  • 1 ½ tsp Sea Salt
  • 1 tsp Ground Black Pepper
  • 1 tsp Garlic POWDER
  • ½ tsp Smoked or Regular Paprika
  • 1 can Tomato Soup


  • Preheat oven to 350°. Spray 9 x 13 baking dish with nonstick cooking spray.

Cook Rice

  • Bring 1 cup of Water to a full boil. Add uncooked Minute Rice. Turn off the heat and cover.
    Let stand for 5 Minutes. Fluff with a fork. Allow to cool.

Prepare Cabbage

  • Place Cabbage Head into a large pot and cover it with water until it floats 2" from the bottom. Remove the head and bring water to a rolling boil.
  • Core the cabbage and place it back into the boiling water. After it has blanched for several minutes, using tongs or other implements, gently pull the outermost leaf from the head and set it aside to drain.
  • Repeat until you have run out of leaves large enough to stuff and roll.
  • Placing each leaf concave side down, use a very sharp fillet knife to slice off the thickest part of the leaf's stem, leaving the body of the leaf underneath the stem intact. (Like deboning a fish. See Note below.)

Meat Stuffing

  • In a large mixing bowl, combine meat, cooked rice, salt, pepper, garlic powder and smoked paprika. Mix thoroughly with your hands.
  • With a leaf concave side up, place about 2 Tbsp of meat mixture on the stem end and roll up, tucking in the sides as you roll, ending with the seam side down. Repeat until all meat is used.


  • Coarsely chop the remaining cabbage leaves and half place on the bottom of the baking dish. Place cabbage rolls into the dish.
  • In a small bowl, mix the tomato soup with water to your preferred thickness.
  • Pour soup over the rolls, making sure all are covered. Top with extra cabbage leaves.
  • Cover with foil, Bake for 1 to 1 1/2 hours or until cabbage is tender and internal temperature is 145° F.


Rolls may be frozen for up to 6 months after Rolling or after Cooking.  It’s your choice.  Just be sure to thaw completely before cooking or reheating.
Remove Stems like this:

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