Halupki Casserole

Halupkies were a big thing in my house growing up.  I have a very Polish background, so my mom would wrap cabbage up with ground beef, tomato sauce and spices and we’d call it a glorious dinner.  I would help her while just eating raw cabbage dipped in tomato sauce (amazing snack imo).  I’m not sure if halupkies are popular elsewhere but in Pennsylvania coal country they are.

This is the same thing as cabbage rolls, except here we’re not making rolls, we’re making a casserole.  Think cabbage rolls but then cut up with a fork.  Yeah we’re talking lazy here. 

Super easy, cheap meal.  You basically mix a bunch of things up, add heat and then just wait.  


1.25 pounds ground beef

23 oz tomato sauce  (save 8 oz for the end)

1 can tomato soup (campbell’s – there is no other)

1 cabbage head (chopped)

1 egg

1 cup uncooked white rice

1 cup beef broth (i make with bouillon cube, but you can use a can if you want)

sprinkles of spices:

worcestershire sauce

garlic powder


sea salt


onion powder



Chop cabbage head into small pieces – I don’t use the dirty outer leaves, and I tend to use about 1/2 of the cabbage head total.

Mix all ingredients in a bowl together – yes we’re talking raw meat, tomato sauce, tomato soup, egg, rice, chopped cabbage, spices.  Mix it by hands.  Make sure they’re clean.  Yes, it’s gross, but it’s kinda fun too.

Put in your crockpot on high.

Pour beef broth on top.

Cover on high for 4-5 hours.

After 4 hours, test cabbage for crunch to see how much longer.

For the last 30 minutes, I add a additional 8 oz can of tomato sauce on top.


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Put everything in a bowl.

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Mix with your hand.  Call your other half into kitchen to take a picture at this point.

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Cabbage, all cleaned, ready to be chopped.

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All mix together.


Add beef broth, put in crockpot for 4-5 hours.

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Adding additional tomato sauce for the last 30 minutes.


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