Unstuffed Halupki (Cabbage Rolls)

Isn’t it funny how food names can vary from kitchen to kitchen? Growing up, we always called halupki “pigs in a blanket,” so imagine my surprise when, as a young adult, someone offered me “pigs in a blanket,” and out of the oven came those delightful little sausages snuggled in crescent dough! While both are certainly tasty, today we’re talking about the original “pigs in a blanket” in my book – my recipe for Unstuffed Halupki.

This comforting dish starts with a beautiful tomato base, swirled with savory cut bacon (a cousin addition), tender shredded cabbage, and hearty meatballs.

What makes this version a winner? Well, for starters, you can skip the fuss of coring and wrapping cabbage leaves. Instead, we’re embracing the ease of shredded cabbage, making this a simple yet satisfying meal to whip up.

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Unstuffed Halupki (Cabbage Rolls)

Recipe by Paula@GracefilledmomentsCourse: Main, DinnerCuisine: Eastern European, Slovak/AmericanDifficulty: Medium

Servings

6-8

servings

Prep time

30

minutes

Cooking time

1

hour 

20

minutes

Total time

1

hour 

50

minutes

Ingredients

• 1 Head cabbage— shredded

• 1 28oz can diced canned tomatoes (with juice)

• 2 Tbsp paprika

• 1 Tbsp minced garlic

• 1 8oz can tomato paste

• 1/2 Lb. bacon (strips cut into forths)

• 3 Cups vegetable broth

• Meatballs— Homemade, store bought fresh or frozen, see my Oven Baked Meatball Recipe if you need.

Directions

• In a Dutch oven or stock pot lightly cook the bacon (not crispy) over medium heat.
• Add the minced garlic, canned tomatoes with the juice, tomato paste, paprika, and 3 cups of vegetable broth. Continue over medium heat.
• Shred cabbage using a knife or vegetable shredder. Staying away from the thick parts as much as you can.
• Now, add the shredded cabbage to the tomato mixture, and combine. Bring to boil, then reduce heat to medium low and simmer for about 1 hour or until cabbage is cooked down and tender to your liking. (Note: Keep an eye on the liquid, you may need to add a cup of water later as I did)
• When the cabbage is softened/tender to your liking, add the meatballs. Your own meatball recipe, store bought fresh prepared to package details then added, store bought frozen can be added as is, or feel free to use my Oven Baked Meatball Recipe (it has rice in it as the traditional meat mixture for wrapped halupki’s has rice in it).
• Bring heat down to low or medium low and let the meat flavors meld for 20-30 more minutes.
  
• Serve & Enjoy!

Notes

• Cooking utensils: Dutch oven or stock pot. Sharp knives, vegetable chopper/shredder, measuring spoons, cutting board, wooden spoon, soup bowls and spoons.
• As I’ve said above when simmering cabbage for the hour keep an eye on the liquid you may need to add an additional cup of water as I did.
• Also, since this recipe utilizes meatballs at the end, feel free to use your own baked meatball recipe or mine, if your using store bought fresh meatballs follow the package cooking instructions for baking, or yes, you can definitely use frozen ones, just let them thaw before adding they’ll heat up during the last part of the cooking process.

That’s a “wrap”— my Unstuffed Halupki recipe, a hearty and comforting dish that’s much easier to make than traditional cabbage rolls. I hope you enjoy this simplified take on a classic!

This recipe captures the essence of halupki, delivering that same satisfying blend of flavors and textures we all love, but without the fuss of the coring or rolling process. It’s a great way to enjoy a beloved dish any night of the week, offering a warm and fulfilling meal that’s both approachable and delicious.

I’m linking up this month with these AMAZING Blog Hop/Link-Up party hostesses!