10/10/2026
Halupki — stuffed cabbage rolls — came to Pittsburgh with the wave of Eastern European immigrants, mostly Polish, Slovak, and Ukrainian families, who arrived to work the steel mills and coal mines in the late 1800s and early 1900s. It became a staple of church dinners, deli counters, and family Sunday tables across neighborhoods like Lawrenceville, the South Side, and the Mon Valley — and it's still served that way at Pittsburgh's Eastern European churches and delis today.
INGREDIENTS
1 large head of cabbage
1 lb ground beef
1/2 lb ground pork
1 cup cooked white rice
1 small onion, finely diced
1 egg
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 (15 oz) cans tomato sauce
1 tbsp brown sugar
1 tbsp sauerkraut (optional, for a tangier Pittsburgh-style version)
STEPS
1. Core the cabbage and boil it whole for a few minutes until the outer leaves soften and peel away easily; set 12-14 leaves aside.
2. In a bowl, mix the ground beef, ground pork, cooked rice, onion, egg, salt, pepper, and garlic powder.
3. Place a spoonful of filling in the center of each cabbage leaf, fold in the sides, and roll tightly.
4. Line the bottom of a large pot or Dutch oven with any leftover shredded cabbage, then arrange the rolls seam-side down.
5. Mix the tomato sauce with the brown sugar (and sauerkraut, if using) and pour over the rolls.
6. Cover and simmer on low for about 1.5 to 2 hours, or bake covered at 325F for the same amount of time, until the cabbage is tender and the filling is cooked through.
7. Serve hot, spooning extra sauce over the top.
A dish built by immigrant families, cooked low and slow for generations — still one of the most comforting meals Western Pennsylvania has to offer.
