1/1 Photo of Pigs in the Blanket Aka Stuffed Cabbage
2 hrs 30 mins
Mama Cee Jay's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Wilt 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.
- 2Mix 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.
- 3In 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.
- 4Preheat oven to 325 degrees F. Cover roasting pan and bake for 2 hours or until until cabbage is tender. Serve with mashed potatoes.
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Nutritional Facts for Pigs in the Blanket Aka Stuffed Cabbage
Serving Size: 1 (464 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 515.6
- Calories from Fat 200
- Total Fat 22.3 g
- Saturated Fat 7.9 g
- Cholesterol 91.6 mg
- Sodium 902.4 mg
- Total Carbohydrate 45.7 g
- Dietary Fiber 6.1 g
- Sugars 8.1 g
- Protein 32.6 g