Halupki (Stuffed Cabbage)

Recipe View Prepare the Cabbage: In a large stockpot, submerge the cored cabbage in water, adding 1/4 teaspoon of salt. Bring to a boil over medium-high heat. As the outer leaves soften (approximately 2-3 minutes per turn), gently peel them away and transfer to a strainer to cool. Continue until all leaves are separated, about 15 minutes total. Reserve 1 1/2 cups of the flavorful cabbage cooking water. Neatly trim the thick ribs from the larger leaves to make them pliable. (Total time: ~20 minutes)

Recipe View Preheat the Oven: Set your oven to 350 degrees F (175 degrees C) to ensure it's ready for baking. (Prep time: ~5 minutes)

Recipe View Craft the Filling: In a spacious bowl, thoroughly combine the ground beef, ground pork, cooked rice, eggs, onion, fresh parsley, garlic powder, salt, and pepper until a cohesive mixture forms. (Prep time: ~10 minutes)

Recipe View Assemble the Halupki: Lay a cabbage leaf flat and place a generous tablespoon of filling at its base. Fold the bottom of the leaf over the filling, tuck in the sides, and roll it up snugly. (Prep time: ~30-40 minutes)

Recipe View Layer the Base: Chop any remaining cabbage leaves and scatter them across the bottom of a roasting pan to create a protective and flavorful bed for the rolls. Arrange the stuffed cabbage rolls neatly on top. (Prep time: ~5 minutes)

Recipe View Create the Sauce: In a separate bowl, whisk together the tomato sauce, reserved cabbage water, white vinegar, and sugar. Pour this vibrant sauce evenly over the cabbage rolls. Seal the roasting pan tightly with aluminum foil. (Prep time: ~5 minutes)

Recipe View Bake to Perfection: Bake in the preheated oven for approximately 2 1/2 hours, basting the rolls with the sauce every hour, until the filling is fully cooked and the sauce has thickened into a luscious glaze. (Cook time: ~2.5 hours)