Halupki are tender cabbage rolls filled with seasoned ground beef, pork, rice, and spices, then simmered in tomato soup until fork-tender. This Eastern European comfort dish works equally well in a pressure cooker or traditional oven.
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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
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
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
Store cooked halupki in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 350°F oven or on the stovetop over medium-low heat with a splash of water. Freeze uncooked or cooked rolls up to 3 months; thaw overnight before cooking.
pressure cooker (Instant Pot) — optional but speeds cooking to 8–10 minutes · meat thermometer — to verify 160°F internal temperature
Yes. Assemble rolls, refrigerate up to 24 hours before cooking, or freeze up to 3 months. Add 10–15 minutes cooking time if frozen.
Boil the whole head for 5–8 minutes until leaves peel away easily, then cut out the tough core. Cool slightly before handling.
Yes. Use 2 pounds of either meat alone. The beef–pork blend adds depth, but single-meat versions work fine.
Cabbage should be tender when pierced with a fork, and the filling should reach 160°F internally (use a meat thermometer). Baking takes 45–60 minutes; pressure cooker takes 8–10 minutes high pressure.
Yes. Use 1 can tomato sauce + ½ cup water, or 2 cups crushed tomatoes. Taste and adjust salt accordingly.
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