Pigs In The Blanket Aka Stuffed Cabbage Recipes

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PIGS IN THE BLANKET AKA STUFFED CABBAGE



Pigs in the Blanket Aka Stuffed Cabbage image

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.

Provided by Mama Cee Jay

Categories     German

Time 2h30m

Yield 24 cabbage rolls, 10-12 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 515.6, Fat 22.3, SaturatedFat 8, Cholesterol 91.7, Sodium 902.5, Carbohydrate 45.7, Fiber 6.2, Sugar 8.2, Protein 32.7

PIGS IN BLANKETS (GERMAN CABBAGE ROLLS)



Pigs in Blankets (German Cabbage Rolls) image

We always made these at harvest time when the neighbors got together and filled silo. This is how I learned to make them from my grandmother.

Provided by sklhczech

Categories     Low Cholesterol

Time 2h

Yield 16 rolls, 8 serving(s)

Number Of Ingredients 7

1 head cabbage
1 1/2 lbs ground beef
1 cup rice, cooked
1 onion, chopped
1 cup tomato juice
1 cup water
salt and pepper

Steps:

  • Brown ground beef and onion. Salt and pepper to taste. Drain grease. Stir together rice and browned ground beef and set aside.
  • Bring a large kettle of water to a boil and remove from heat.
  • Carefully remove 16 leaves from the head of cabbage and put leaves in the water and let set until wilted.
  • Remove a leaf from the water with tongs, take a good sized tablespoon of the hamburger-rice mixture into the leaf and wrap leaf around the burger mixture. May need to secure with a toothpick to keep closed.
  • Place in a greased 9x13 pan.
  • Repeat with remaining leaves and burger mixture.
  • When you have used all the mixture, pour tomato juice and water over top of cabbage rolls.
  • Cover and bake for an hour at 325.

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