Grandma’s cabbage rolls, also known as Halupki, are a comforting family favorite. These rolls are filled with a mix of beef, pork and rice, then simmered in a simple tomato-soup-based sauce. You can bake them in the oven, simmer them on the stove, slow-cook them, or speed things up with a pressure cooker like an Instant Pot. They take some time to prepare, but the result is tender, flavorful rolls perfect for a holiday or a cozy weeknight dinner.
Table of Contents
- Ingredients
- How to Make Cabbage Rolls
- Cooking Time
- What to Serve with Cabbage Rolls
- Variations and Substitutions
- How to Store and Reheat
- Stufffed Cabbage Rolls (Halupki) Recipe
I updated my grandma’s traditional recipe with a touch more seasoning and a sauce that uses tomato soup and beef broth for a nostalgic, tangy flavor. This version keeps the classic taste while making the process a little easier.
You can pressure cook the rolls in an Instant Pot to save time, or bake them in the oven. Both methods produce tender rolls; pressure cooking is faster, while baking gives a gently roasted finish. If you prefer a lighter, quicker meal, cabbage roll soup is a great alternative.
These rolls are common across Eastern Europe: Slovak halupki, Ukrainian holubtsi, and Polish golumpki are all close relatives. No matter the name, they remain a beloved comfort dish served for holidays and family gatherings.
Ingredients
Simple pantry ingredients are all you need:
- 1 medium head cabbage (or 2 small)
- 1 lb ground pork
- 1 lb ground beef
- 1 cup cooked rice (jasmine or long-grain)
- 1 can tomato soup
- 1 can beef broth (or water)
- 1 ½ tsp salt, 1 tsp black pepper, 1 tsp garlic powder, ½ tsp smoked or regular paprika
Tools: a large knife, paring knife or scissors, kitchen tongs, mixing bowls and a Dutch oven, large pot or Instant Pot.
How to Make Cabbage Rolls
The most time-consuming step is removing the cabbage leaves. To loosen leaves, core the cabbage and simmer the whole head in gently boiling water for about 3 to 5 minutes. As the outer leaves soften, use tongs to peel them off and set them aside to cool. Work in batches until you have enough leaves; discard or repurpose the small inner leaves.
In a large bowl, combine the ground pork and beef with the cooked rice and seasonings. Mix by hand and form the filling into elongated balls about two tablespoons each. Trim the thick vein at the base of each cabbage leaf with a v-shaped cut so the leaf folds neatly.
Place a portion of filling in the center of a leaf, fold the sides over and roll it up like a burrito with the seam down. For larger families, make smaller rolls so more people can enjoy seconds.
Instant Pot method: add beef broth or water to the pot and place the trivet inside. Arrange a layer of rolls on the trivet, spoon some tomato soup over them, add another layer of rolls and top with the rest of the soup. Pressure cook for 25 minutes, then quick release. Remove carefully; the meat should reach 160°F internally.
Baking method: line the bottom of a greased 9×13 baking dish with large cabbage leaves or place rolls directly in the dish. Mix one can of tomato soup with one can of beef broth or water. Pour the sauce over the rolls to cover them, fold leaves over the top or add extra leaves, cover with foil and bake at 350°F for about 1 hour or until cabbage is tender and the meat registers 160°F.
Cooking Time
Baked: 350°F for about 1 hour, checking occasionally to baste with sauce. If you prefer a longer, gentler bake, reduce the oven to 325°F to avoid browning the leaves.
Pressure cook: 25 minutes plus time to reach pressure, then quick release. Finish by reducing the sauce on sauté mode or thicken with a cornstarch slurry if desired.
The sauce naturally thickens as it cools; if you want it thicker right away, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and simmer until thickened.
What to Serve with Cabbage Rolls
Cabbage rolls are traditionally served with mashed potatoes, which soak up the tangy tomato sauce beautifully. They’re also lovely with rye bread, kielbasa or a side of sauerkraut (kapusta), pickles, or green peas. You can serve them as a main course on their own or as part of a festive spread.
Variations and Substitutions
There are many ways to adapt this recipe. Use all beef or all pork, substitute sausage, or skip the meat for vegetarian rolls filled with rice or barley. Swap tomato soup for tomato sauce, crushed tomatoes or tomato juice and add brown sugar for a sweeter sauce. Minute rice works fine in the filling, and a can of diced tomatoes can be added to the sauce for texture.
How to Store and Reheat
Store leftovers in an airtight container with the sauce in the refrigerator for up to 4 days. For longer storage, freeze the rolls with sauce in freezer-safe containers or bags. Thaw in the refrigerator overnight and bake until heated through, or reheat gently in the microwave. Making them ahead and reheating for a holiday meal is a great time-saver.
Stufffed Cabbage Rolls (Halupki)
Equipment
-
Instant Pot Pressure Cooker (optional)
Ingredients
- 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
Instructions
-
Rinse and core the cabbage. Peel off large outer leaves and set aside.
-
Fill a large pot about halfway with water and bring to a simmer. Place the cored cabbage in for 3–5 minutes until leaves soften. Peel leaves off with tongs and let cool. Repeat as needed.
-
In a large bowl combine ground pork, ground beef, cooked rice, salt, pepper, garlic powder and smoked paprika. Mix and form the filling into elongated meatballs, about 2 tablespoons each.
-
Trim the thick stem from each cabbage leaf in a v-shape. Place a portion of filling in the center of a leaf, fold the sides over and roll it up with the seam down.
Baking Instructions
-
Preheat oven to 350°F. Grease a 9×13 baking dish. Line the bottom with cabbage leaves if desired.
-
Mix tomato soup with one can of beef broth or water. Place the rolls in the dish, pour the sauce over them to cover, fold leaves over the top and cover with foil.
-
Bake for about 1 hour, basting with sauce if needed, until cabbage is tender and the meat reaches 160°F.
Instant Pot Instructions
-
Add beef broth to the Instant Pot and place the trivet inside. Arrange some rolls on the trivet, spoon tomato soup over them, add the remaining rolls and top with soup.
-
Close the lid, set the valve to sealing and pressure cook for 25 minutes. Allow a quick release when cooking finishes and carefully remove the rolls. Check the internal temperature (160°F).
-
Use sauté to reduce the sauce for about 5 minutes to thicken, or stir in a cornstarch slurry if desired. Otherwise, serve the sauce as is.
Notes
Check the rolls halfway through baking to baste and add more broth if the dish looks dry.
For longer baking times, reduce the oven to 325°F to prevent the leaves from burning.
If pressure cooking, use 1 cup beef broth or water for a 6‑quart Instant Pot or 1.5 cups for an 8‑quart.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Recipe originally published in 2020 and updated in 2021.
I hope you enjoy these cabbage rolls—my family insists they’re the best and the ultimate comfort food. For more family and regional recipes, consider subscribing to the author’s newsletter.
