Halupki Casserole


The picture above is my casserole freshly taken out of the oven and the smell is thickly drifting through our home now.  Yummy, can taste the deliciousness now!

The best thing about living in the Northeastern part of America is the large varieties of food selections all made from different nationalities.  Halupki is a Czech or Russian dish that is a favorite in the Triple Cities area of NYS where I live in a small village called Johnson City.

It can be made several different ways. I first sliced my small cabbage in half, then chopped and layered in the bottom of my casserole dish.

I made this as a casserole tonight as have been under the weather with a virus and wanted to make a delicious, but quick tasty meal for the Easter weekend.

Selecting a nice organic green cabbage is key for the best tasting Halupki. I bought mine earlier this week at our local natural health market, expecting to make something else, but ended up making this.

I use all organic Non-GMO ingredients for my meals that I create in our home, desiring to eat preventatively in caring for our health and well-being.



I sautéed some ground turkey and 1/2 an onion in coconut oil, drained and then poured over the cabbage I layered in the bottom of my casserole dish.  Although this recipe is for a pan that is 9 x 12, since our oven is currently not working and I have to use my large toaster oven for all baking, I used a smaller dish.



1/2 Head Cabbage

1 lb. lean ground beef (or ground meat of your choice)

1 small chopped onion 

1/3 c. uncooked rice (I used long grain brown as the only type I had at the moment)

2 cans tomato soup (I used a quart jar of my own canned tomato sauce that was plain)

2 cans water

1 tbsp. sugar

2 tbsp. white vinegar

Salt & Pepper to taste (I only use Pink Himalayan Salt)


Chop cabbage and place in bottom of 9 x 12 (or adjust ingredients for size dish you wish to make).  Brown meat and onion, then drain.  You can either cook the onion with meat or add in now along with the spices desired.  Stir in uncooked rice.  Pour over cabbage.

I add a light layer of cabbage leaves on top and pour over additional sauce.

Mix soup, water, sugar and vinegar; pour over entire casserole mixture.  Cover and bake 350 degrees for 1 1/2 hours or until cabbage is tender.  (Check in about 1 hour to see how the cabbage is)  Since we prefer a slightly crunchy cabbage, I will only cook about an 1 or less.  I plan to check mine in 45 minutes.


Enjoy this tasty Polish meal for the Easter Holidays from Lorraine’s Kitchen Delights!!!


I covered this Halupki Casserole and will not bake for an appropriate time and looking forward to a bit of a taste later tonight.


Here is the finished product with a nice healthy dollop of sour cream on top!!


Lorraine Taylor – Lay Minister to the Body of Christ 


Contact:  taylorlorraine256@gmail.com



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