Pigs in the Blanket Aka Stuffed Cabbage
"I started with Mom's recipe and modified it over the 25 years of my marriage. Also I learned a method of rolling the "pigs" from one of Martha Stewart's books."
photo by FLKeysJen
- Ready In:
- 2hrs 30mins
- Ingredients:
- 11
- Yields:
-
24 cabbage rolls
- Serves:
- 10-12
ingredients
- 2 lbs lean ground beef
- 1 lb pork sausage
- 1 1⁄2 tablespoons garlic salt
- 1 tablespoon sweet paprika
- 1⁄2 teaspoon black pepper
- 2 cups white rice, cooked and cooled
- 1 large cabbage
- 2 (28 ounce) cans whole canned tomatoes, crushed with a fork
- 32 ounces chicken broth (organic or homemade is best)
- olive oil, to coat roasting pan
- salt and pepper
directions
- Wilt head of cabbage in large pot of boiling water for 5 minutes. Remove cabbage from pot, cool slightly and separate leaves, taking care not to break the leaves.
- Mix ground beef, sausage, cooked rice, garlic salt, paprika and pepper. Form 3 inch balls. Place meatball into cabbage leaf and fold leaf around the ball. Place roll into a large square of cheesecloth, cover and twist ends of the cloth to shape and tighten the roll. Remove cabbage roll and repeat until all filling is used.
- In a large roasting pan which has been coated with olive oil, place layer of cabbage rolls (folded side down), cover with 1 can of tomatoes, and repeat. Pour chicken broth over the layers.
- Preheat oven to 325 degrees F. Cover roasting pan and bake for 2 hours or until until cabbage is tender. Serve with mashed potatoes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
My pigs in the blanket are completely different. USE 2 lbs. ground beef (not too lean) 1 small chop. onion 2 eggs 1 cup cooked rice Salt & pepper to taste. MIX TOGETHER and form small balls. Cook head of cabbage until tender and remove leaves. Wrap each ball in a cabbage leaf & tuck under. IN Baking Pan Using a 2 lb . bag of sauerkraut - spread a portion on bottom of baking pan so pigs do not burn. Place the wrapped pigs in rows close together. Then spread rest of sauerkraut over top of pigs. THEN pour a can of stewed tomatoes overtop of this. Cover & Bake about 350 approx.2 1/2 hours or until tender. Tastes the best next day. This is an old Serbian recipe handed down from my inlaws. ENJOY -
Wally King: I am 72 years old. I grew up in Milwaukee, WI, a town which in my youth was heavily dominated by a German presence - in fact, 3 of my grandparents spoke German, one was born in Germany. "Pigs in the blanket" are exactly what this recipe was called, and I believe it was pretty much an "old country" recipe. Terminology goes back at least 65 years, because I remember my mom making it when I was a kid. -
This is NOT pigs in a blanket!!! Calling it stuffed cabbage is correct. Pigs in a blanket are hot dogs wrapped in puff pastry or other fluffy dough.
-
VERY GOOD! Reminds me of Sunday after noons. We always put it in before church and it was ready when we got home. Thank you for your wonderful recipe! -
Made this for the first time last night and followed it pretty close except that I used 1 lb ground venison and 1 lb ground beef for the beef portion. Also, my roaster was pretty full and I used a whole quart of my stewed tomatoes so didn't add the chicken broth. The dish turned out FABULOUS and had lots of wonderful flavor. I think by using the venison it helped cut down on the grease. I didn't have cheese cloth but my rolls turned out great anyways. Will definatley make this dish again and again!
see 1 more reviews
Tweaks
-
This is exactly what pigs in a blanket are my grandmother was German and made it all the time I never actually made them myself but I am going to try today
RECIPE SUBMITTED BY
I am a private music teacher, a wife and a mom.
About my recipes- the good, the bad, the ugly... The recipes I post are either ones that I have created, tested or received from family members. I do not post random recipes.
About my ratings: 5- we love it! 4- we like it!
3- okay 2- not great 1- not our cup of tea.
<img src="http://i196.photobucket.com/albums/aa130/nowsonexitmusic/unratedpart.jpg">
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/cookbookZWT.jpg" border="0" alt="I am alw">
<img src="http://i3.photobucket.com/albums/y73/BabzyBC/Siggy/Recipezaar/JJJ-Done.jpg">
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif">
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/homepage/ZWT4-CuisinePorter.gif">
<img src="http://i196.photobucket.com/albums/aa130/nowsonexitmusic/banner-smalltemp.jpg">
<img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/BeyondburgersST.jpg">
