Food and Nutrition


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Halupsi (Cabbage Rolls)

This healthy recipe comes from NDSU Extension.


1 head cabbage

1 pound ground beef, 93% lean

½ small onion finely chopped

½ c. rice (parboiled)

½ c. carrots, shredded

½ c. green pepper, chopped

¼ tsp. salt

¼ tsp. pepper

1 can tomato soup

1 can tomato sauce

½ c. sour cream

1 tsp. vinegar

½ c. water


Remove the cabbage core. Place cabbage head into a deep pot and cover with hot water. Steam until the leaves are all softened. Drain the cabbage. Separate cabbage leaves and set aside. Mix meat, onion, rice, carrot, green pepper, salt and pepper in a bowl. Roll a spoonful of the meat and rice mixture into a cabbage leaf and place in a pan. Makes about seven rolls.

In a separate bowl, mix together tomato soup, tomato sauce, sour cream and vinegar. Pour mixture over cabbage rolls. Bake at 350 degrees for two hours. About half way through cooking, pour ½ cup of water over the rolls to keep them from drying out. Bake until rice is soft and the mixture reaches 160 degrees. Spoon sauce from the bottom of the pan over the top of each roll just before serving.

Makes seven servings. Each serving has 260 calories, 7 g fat, 19 g protein, 29 g carbohydrate, 5 g fiber and 710 mg sodium.


Source: From Thy Bounty Cookbook, Germans from Russian Heritage Collection. North Dakota State University Libraries.

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