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2 cabbage rolls (slovak halupki) in tomato soup sauce with mashed potatoes on plate
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5 from 7 votes

Stufffed Cabbage Rolls (Halupki)

Grandma's Cabbage Rolls (Halupki) recipe are stuffed with beef, pork, rice and simmered in tomato soup! Pressure cook or bake in the oven and enjoy this favorite comfort food for a special occasion or family dinner!
Course Main
Cuisine Russian, Slovak, Ukrainian
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 14
Calories 215kcal
Author Dee
Cost $10


  • Instant Pot Pressure Cooker (optional)


  • 1 medium head cabbage or 2 small
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 cup cooked jasmine rice or cooked rice
  • 1 ½ teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika or regular paprika
  • 1 can tomato soup
  • 1 can beef broth or water


  • Rinse cabbage, peel off large outer leaves, and core cabbage
  • Fill a large pot or Dutch oven about halfway with water. Bring to a simmer, and place cored cabbage in water for about 3 to 5 minutes. When leaves soften, carefully peel them off, using kitchen tongs, and set aside to cool. You may have to do this in batches until most of the leaves come off.
  • In a large mixing bowl, combine ground pork, beef, cooked jasmine rice, salt, pepper, garlic powder and smoked paprika. Mix with hands and form elongated meat balls, about 2 tablespoons
  • Cut thick stems off cabbage leaves in a v-shape, using kitchen scissors or knife. Place cabbage leaf on a flat surface, and place meat mixture in center
  • Carefully fold up the sides over the meat and roll up, like a burrito. Place seam side down, and finish rolling cabbage

Baking Instructions

  • Preheat oven to 350°. Spray 9 x 13 baking dish with nonstick cooking spray or grease with butter or oil.
  • In a small bowl, mix the tomato soup with 1 soup can full of beef broth or water
  • Place large cabbage leaves on bottom of baking dish, with ends hanging out Place cabbage rolls on bottom of dish.
  • Pour sauce over rolls, making sure all are covered. Top with extra cabbage leaves or fold leaves from bottom of dish over rolls. Cover baking dish with foil, and bake in oven for 1 hour or until cabbage is tender and internal temperature is 160° according to meat thermometer

Instant Pot Instructions

  • Add beef broth to Instant Pot, place trivet into pot, and place a few cabbage rolls on trivet. Spoon tomato soup over rolls, then place remaining rolls on top. Spoon remaining soup over rolls
  • Place lid on Instant Pot, make sure valve is in sealing position, and hit PRESSURE COOK for 25 minutes. Pot will take a few minutes to reach pressure
  • When pot beeps, do a quick release. When pin drops, carefully open lid, and remove rolls to casserole dish or serving platter. Internal temperature should be 160° according to a meat thermometer
  • Hit sauté and cook sauce for about 5 minutes to reduce and thicken. Or, mix 1 tablespoon of cornstarch to 1 tablespoon of water, and stir in sauce to thicken. Or, just pour sauce over rolls as is


If you don't want to use extra cabbage leaves in the dish, discard and just cover with aluminum foil. 
Check cabbage rolls about halfway through baking time to baste with sauce and see if more sauce is needed. You can add extra beef broth or water if necessary.
If you want rolls to bake longer than 1 hour, turn oven to 325 so that the cabbage rolls don't burn. Every oven is different, so baking times may vary.
If pressure cooking, use 1 cup of beef broth or water for a 6 quart IP or 1.5 cups for the 8 quart.


Calories: 215kcal | Carbohydrates: 10g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 427mg | Potassium: 467mg | Fiber: 2g | Sugar: 4g | Vitamin A: 181IU | Vitamin C: 27mg | Calcium: 40mg | Iron: 1mg