Halupki Casserole (Stuffed Cabbage Casserole)


  • 2 pounds ground beef (ground round or sirloin are best)
  • 1 cup rice
  • 1 red or green bell pepper
  • 4 garlic cloves
  • 1 onion
  • 4 tablespoons butter, melted
  • 28 ounces tomato sauce
  • 1 cup brown sugar (or to taste)
  • 1 1/2 cups water
  • 2 tablespoons garlic salt, divided
  • 2 tablespoons black pepper, divided
  • 4 cups cabbage


  1. Chop garlic, pepper and onion; place in a large bowl.
  2. Add melted butter, 1 tablespoon garlic salt and 1 tablespoon black pepper to the chopped vegetables.
  3. Add UNCOOKED rice and RAW ground beef; mix thoroughly.
  4. In a medium bowl mix tomato sauce, brown sugar, remaining 1 tablespoon garlic salt, remaining 1 tablespoon black pepper and water.
  5. Adjust seasonings to your taste. If you like it sweeter, you can add up to 1 1/2 cups brown sugar.
  6. In a 9 x 13-inch baking pan spread half of the sliced cabbage - enough to cover the bottom.
  7. Loosely cover the cabbage with the meat mixture. Don't press the meat down - just lay it on top of the cabbage.
  8. Cover meat with remaining sliced cabbage and pour sauce over the top.
  9. Cover with aluminum foil and bake at 350 degrees F for about 2 hours or cabbage is soft.

Yield: 10 servings

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