Pigs in the Blanket Aka Stuffed Cabbage
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.
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Reviews
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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
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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.
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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!
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RECIPE SUBMITTED BY
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