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Receta Halupkis Beef And Pork Filled Cabbage Rolls

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Cost per serving $0.90 view details
  • 1 lrg Savoy or possibly green cabbage head Salt as needed
  • 1 c. Cooked long-grain rice
  • 1/4 lb Grnd lean chuck
  • 1/4 lb Grnd lean pork
  • 1 sm Onion finely minced
  • 1/2 x Red bell pepper finely minced
  • 1 x Garlic clove finely minced
  • 1 dsh Cayenne
  • 1/4 c. Fresh dill - (firmly packed) finely minced Freshly-grnd black pepper to taste
  • 1 can Sauerkraut liquid reserved
  • 1 c. Chicken stock


  1. Remove 4 to 6 large leaves from the cabbage. Reserve the remaining cabbage for another use. In a large pot bring 2 qts of salted water to a rolling boil. Blanch the cabbage leaves in batches till tender but still bright green. Immediately transfer blanched leaves to a large bowl of ice water. When all the cabbage leaves have been blanched transfer them from the ice water to paper towels and pat dry.
  2. In a large bowl combine cooked rice, grnd chuck, grnd pork, onion, bell pepper, garlic, cayenne, half of the dill, salt and pepper. To test the seasoning, cook a small amount of the mix in a warm skillet, taste and adjust seasoning.
  3. With the thick rib end of the cabbage leaf facing you arrange about 1/3 c. of the meat filling across the rib end and roll up the cabbage leaf, tucking in the ends, to enclose the filling. Repeat the procedure for the remaining blanched cabbage leaves.
  4. In the bottom of an ovenproof casserole (small sufficient for the cabbage rolls to fit snugly in one layer) with a tight fitting lid spread half of the sauerkraut. Arrange the cabbage rolls over the sauerkraut and top with the remaining sauerkraut. Add in the reserved sauerkraut liquid and sufficient chicken stock to reach halfway up the mix. Bake the cabbage rolls, covered, in the middle of a preheated 350 degree oven for 1 hour. Reduce heat to 250 degrees and bake the rolls for another 45 min. Remove the lid and sprinkle the mix with the remaining dill. Serve hot.
  5. This recipe yields 4 servings.


Nutrition Facts

Amount Per Serving %DV
Serving Size 250g
Recipe makes 4 servings
Calories 226  
Calories from Fat 108 48%
Total Fat 12.02g 15%
Saturated Fat 4.49g 18%
Trans Fat 0.35g  
Cholesterol 41mg 14%
Sodium 570mg 24%
Potassium 388mg 11%
Total Carbs 16.72g 4%
Dietary Fiber 2.9g 10%
Sugars 2.4g 2%
Protein 12.27g 20%
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