Halupki are traditional Polish cabbage rolls stuffed with a savory blend of ground beef, pork, and rice, then baked in a tangy tomato sauce until tender. This classic comfort dish is hearty, freezer-friendly, and scales easily for family dinners or meal prep.
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Core the head of cabbage. Steam or boil the cabbage until the outer leaves are tender and can be easily peeled off. Carefully separate the leaves and set them aside.
In a large bowl, combine the ground beef, ground pork, uncooked rice, and chopped onion. Season with salt and pepper and mix until well combined.
Place a portion of the meat and rice filling onto a cabbage leaf. Fold in the sides and roll it up tightly. Place the rolled cabbage, seam-side down, into a large baking dish.
Repeat with the remaining leaves and filling, arranging the rolls snugly in the baking dish(es).
In a separate bowl, combine the tomato soup and white vinegar to create the sauce.
Pour the tomato sauce mixture evenly over the cabbage rolls.
Dollop the prepared mashed potatoes over the top of the cabbage rolls and sauce.
Cover the baking dish tightly with aluminum foil.
Bake in a preheated oven at 350°F (175°C) for 1.5 to 2 hours, or until the filling is cooked through and the cabbage is tender.
Remove from the oven, let rest for a few minutes, then serve hot.
Refrigerate covered for up to 4 days. Reheat covered at 325°F for 20–25 minutes, or microwave individual portions covered for 2–3 minutes. Freeze assembled rolls for up to 3 months; bake from frozen, adding 15–20 minutes.
Yes. Assemble rolls, wrap individually in plastic wrap, and freeze for up to 3 months. Bake from frozen, adding 15–20 minutes to bake time.
Halupki and golabki are regional names for the same dish—Polish cabbage rolls. The filling and sauce vary slightly by region and family recipe.
Remove the core and place the whole head in boiling water for 5–10 minutes, then carefully peel away softened leaves one at a time.
Yes, but pork adds richness and prevents the filling from being too dense. If using all beef, add 1–2 tbsp fat to keep rolls moist.
Bake covered at 350°F for 45–60 minutes. Rolls are done when the cabbage is tender when pierced with a fork and the filling reaches 160°F.
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