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2 stuffed cabbage rolls (halupki) on a white plate with tomato soup sauce
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5 from 6 votes

Stufffed Cabbage Rolls (Halupki)

Make Stuffed Cabbage Rolls (Halupki) with beef, pork, rice and tomato soup! Cook in the Instant Pot or oven. Grandma's recipe made easier!
Course Main
Cuisine European American, Russian, Slovak
Keyword halupki, stuffed cabbage rolls
Prep Time 25 minutes
Cook Time 25 minutes
pressure time 10 minutes
Total Time 1 hour
Servings 14
Calories 215kcal
Author Dee
Cost $5


  • 1 medium head cabbage or 2 small
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 cup cooked jasmine 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
  • cups low sodium beef broth or water use 1 cup for 6 quart


  • 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, 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
    meat and rice mixture on cabbage leaf
  • Carefully fold up the sides over the meat and roll up, like a burrito. Place seam side down, and finish rolling cabbage
    uncooked cabbage roll on plate
  • 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
    cabbage rolls with tomato soup over the top in pressure cooker
  • 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


Use 1 cup of beef broth or water for a 6 quart IP or 1.5 cups for the 8 quart.
See post for oven directions.


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