The first step is to make your filling. The filling is a combination of ground beef, cooked rice, onions, garlic, egg and seasonings. Everything gets mixed together to form the base of your dish.
The meat mixture gets wrapped up inside cooked cabbage leaves, then the cabbage rolls are layered in a baking dish on top of homemade tomato sauce and baked. This dish takes over an hour to bake because to want to make sure your meat is cooked through, so plan accordingly!
2 heads of cabbage
2 lbs ground beef
3 cups cooked rice
1 tsp garlic
1 tbsp parsley
2 slices diced onion
1 -15 oz. can tomato sauce
1-28 oz. can crushed tomatoes
1/4 cup tomato sauce (in meat)
Salt & Pepper to taste
Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.
Cut off the rough part on the end of the cabbage leaf with a sharp knife.
Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won’t burn.
Pour crushed tomatoes over Halupkys.
Cover and bake approximately 75 minutes at 375º.
Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour.
Serve with tomato sauce.