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Piggy Miggy's in a Blanket

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“AKA... Stuffed Cabbage.. Since I had the Gastric Bypass, I just remove the blanket and eat the pig, or in this case, the beef and chicken.”

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Coat 9x13 pan and fill large cooking pan with water.
  3. Add a dash of salt.
  4. Bring to a boil.
  5. Remove core from cabbage. Put the cabbage in the boiling water w/ core removed side down.
  6. Cover and cook for ten minutes.
  7. Remove the cabbage head and drain in the sink. Remove the loose cabbage leaves. When you get to leaves that won't easily come loose, return to hot water and let it sit for about ten minutes. Continue this until all the leaves fully cooked. Do not discard the water.
  8. In a medium mixing bowl, add ground meat, soup mix, onion, garlic, oatmeal, egg and 1 teaspoon of the dry beef bullion and 1/4 cup of the water. Mix very well with your hands ensuring that all the ingredients blend together.
  9. Take a cabbage leaf and fill the center with the meat mixture. When the leaf is filled with the ground meat, fold over the top and sides and roll up. Place the cabbage roll in the roasting pan with the end of the leaf face down.
  10. Continue this until all the filling is used up.
  11. Cover the cabbage rolls with remaining cabbage leaves. Surround the cabbage with sliced carrots.
  12. Mix tomato soup and sauce together with 1 tablespoon beef bullion. Add 1 3/4 cups of water from the cabbage pot and 1 cup of milk. Mix until it is well blended.
  13. Pour the sauce over the carrots and cabbage rolls to about 1/2 inch from the top of the pan. If you have sauce left, save it to serve with the meal.
  14. Cover with aluminum foil. Place in center of oven and cook for 1 1/2 hours. It is done when you can insert a fork into the cabbage and it comes out easily.

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