Pigs in the Blanket Aka Stuffed Cabbage

READY IN: 2hrs 30mins
Recipe by Mama Cee Jay

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.

Top Review by jeandragovich

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

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. Preheat 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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