Pressure-Cooker Stuffed Cabbage Recipe - Czech/Slovak Holubky

Pressure-Cooker Stuffed Cabbage. © Barbara Rolek licensed to, Inc.
  • 30 mins
  • Prep: 20 mins,
  • Cook: 10 mins
  • Yield: 10 Cabbage Rolls (serves 10)
Ratings (9)

This recipe for Czech / Slovak stuffed cabbage or holubky uses ground beef and pork, rice, tomato soup, undrained sauerkraut, and is cooked in a pressure cooker, so it's fast. And if you use this quick tip for easily removing cabbage leaves, it's even faster. Here are more stuffed cabbage recipes.

Here is a larger photo of pressure-cooker stuffed cabbage.

What You'll Need

  • 1 large whole head cabbage
  • 1 pound ground beef chuck
  • 1/2 pound lean ground pork
  • 1 1/2 cups cooked rice
  • 2 teaspoons salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 1 can (14-ounce) sauerkraut (undrained)
  • 1 can (10.75-ounce) tomato soup
  • 1 1/2 tomato-soup cans of water

How to Make It

  1. Freeze cabbage head following this Quick Tip. Thaw cabbage completely. Peel off leaves and use a paring knife to cut away the thick center stem from each leaf without cutting all the way through. Set aside. See these step-by-step instructions for making stuffed cabbage.
  2. In a large bowl, combine ground chuck, ground pork, rice, salt, ​and pepper, mixing well. Fill leaves with ​a good amount of meat mixture and roll. Do not overfill. Cut up all leftover cabbage leaves and set aside.
  1. In a medium bowl, mix together the undrained sauerkraut, tomato soup, and 1 1/2 cans water. Place half of this mixture into the bottom of a pressure cooker. Place the cabbage rolls on top followed by any cut-up leftover cabbage leaves and remaining sauerkraut-tomato soup mixture.
  2. Place top on ​the pressure cooker with pressure weight set at 10 pounds. Turn on burner and build pressure to 10 pounds. After pressure is reached with a continuous steam release, lower the heat until steam releases 3 to 4 times a minute. Process for 8 minutes. Turn off burner and wait until all pressure is released.
  3. When safe to open, test cabbage and meat for doneness. If not done to your liking, process for up to 5 minutes more.
  4. Stuffed cabbage can be eaten immediately or cooled and refrigerated or frozen, topping off with cooking liquid. Reheat in oven, microwave, or on top of the stove.

Note: Since they can be eaten hot or at room temperature, mini cabbage rolls make great appetizers. Just spear them with a frilled toothpick and you're good to go!