Stuffed Piggies Recipes

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SLOVAK STUFFED CABBAGE



Slovak Stuffed Cabbage image

I received this recipe from my grandmother. It was passed down to her from her grandmother. This can be made ahead of time and frozen for a few days prior to cooking. Enjoy!

Provided by Kelly Berenger

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 2h

Yield 8

Number Of Ingredients 15

1 pound ground beef
1 pound ground pork
1 onion, chopped
1 teaspoon salt
black pepper to taste
1 teaspoon chopped fresh parsley
½ cup cooked brown rice
1 ¼ teaspoons garlic salt
2 (10.75 ounce) cans condensed tomato soup
27 ounces sauerkraut, drained
1 (29 ounce) can diced tomatoes
1 medium head cabbage
5 slices bacon
2 tablespoons white sugar
3 cups water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil.
  • Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well.
  • Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan.
  • Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls.
  • Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.

Nutrition Facts : Calories 556 calories, Carbohydrate 31.6 g, Cholesterol 101 mg, Fat 36.5 g, Fiber 6.9 g, Protein 25.9 g, SaturatedFat 13.5 g, Sodium 2095.7 mg, Sugar 16.7 g

MOM'S CLASSIC STUFFED CABBAGE ROLLS



Mom's Classic Stuffed Cabbage Rolls image

No summer cookout is complete without a tray of stuffed cabbages! Tender cabbage leaves stuffed with rice, seasoned ground meats and a rich tomato sauce make this the perfect summer comfort food. Plus these freeze beautifully!

Provided by The Kitchen Whisperer

Categories     Stuffed

Number Of Ingredients 13

1 large size head cabbage (about 3-5 pounds)
1 lb ground beef (or 1 1/2 lbs if not using pork)
1/2 pound ground pork (omit if using all beef)
1 medium onion, chopped small
3 teaspoon minced garlic
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
1 teaspoon parsley flakes
2 eggs
1/4 cup ketchup
2 tablespoon tomato paste
1 1/2 cups cooked, cooled white rice
3 10.75 ounce cans tomato soup (if using a deep dish pan with a 3" side use 4 cans)

Steps:

  • Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. If the leaves do not pull off easily, return the cabbage to the pot to boil a minute or two more. When the leaves are cool enough, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
  • In a large bowl, add in the ground beef, pork, rice, onion, garlic, salt, pepper, eggs, ketchup, tomato paste, and parsley. Mix gently to combine. Add in 2/3rd of a can of tomato soup (almost 3/4 of a cup) and mix.
  • To stuff the leaves lay down a single large leaf with the cut edge facing you (where the stem was) and place about a 1/2 cup of the meat mixture in the lower third of the leave. If the leaf is huge add more, if smaller add less meat. Fold the sides of the leaf over the meat and roll the cabbage up (like rolling a burrito). Repeat until all of the leaves are stuffed. If you have extra meat just roll it up as meatballs and place it in the baking pan with the stuffed cabbage.
  • Preheat oven to 350F, rack in the center.
  • In a large deep dish (4" at least) baking pan (or two 9×13" glass pans), spread out the remaining soup from the open can on the bottom of the pan. Open up a 2nd can and pour out 1/2 of it and spread out until the bottom of the pan in covered in a light coating.
  • Place a single layer of stuffed cabbages on the bottom of your pan. Add the remaining half of the 2nd can of tomato soup. If you have leaves that are too small to stuff or are badly torn, add them on top of the soup.
  • Add the 2nd layer of stuffed cabbage (you must make sure you have a 1/2" gap at the top of your pan and stuffed cabbage. It cannot go over the top of the pan. Top with the remaining can of tomato soup and spread out evenly.
  • Spray the underneath of a large piece of foil. Place foil side down on the pan and close tightly around the dish. Place the pan on a larger cookie sheet to catch any spillovers.
  • Bake for 3 - 4 hours or until the cabbage is tender when pierced with a knife. (I start to check mine after 2 hours 45 minutes).
  • Remove from the oven, uncover and allow to cool for 15 minutes before serving.

Nutrition Facts : ServingSize 1 stuffed cabbage, Calories 185 calories, Sugar 12 g, Sodium 1206 mg, Fat 2.8 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 27.6 g, Fiber 3.7 g, Protein 12.6 g, Cholesterol 54.4 mg

HALUPKI (STUFFED CABBAGE)



Halupki (Stuffed Cabbage) image

Halupki, also known as stuffed cabbage on the Russian/Ukranian side of my family, is a dish made of rice, beef, and pork encased in cabbage drizzled with a thin, sweet tomato sauce. My grandma Eugenia is 98 and she taught me how to make this comfort food classic. Every family has their own twist on this traditional dish. I hope you enjoy these with mashed potatoes just as we always do in my family!

Provided by Jillian

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 3h30m

Yield 10

Number Of Ingredients 15

1 head cabbage, cored
water to cover
¼ teaspoon salt
1 ½ pounds lean ground beef
1 ½ pounds ground pork
1 ½ cups cooked white rice
¼ cup finely chopped onion
2 tablespoons chopped fresh parsley
2 eggs, slightly beaten
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 (28 ounce) can tomato sauce
¼ cup white vinegar
2 ⅔ tablespoons white sugar

Steps:

  • Place the cabbage in a stockpot with enough water to cover.
  • Add 1/4 teaspoon salt to the water and cabbage.
  • Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
  • Reserve 12 oz. of cabbage water.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Trim thick center vein off of bottom of each cabbage leaf.
  • In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
  • Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
  • Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
  • Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
  • Layer the stuffed cabbage rolls over the cut leaves.
  • In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
  • Pour the tomato sauce mixture over the cabbage rolls.
  • Cover roasting pan with aluminum foil.
  • Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.

Nutrition Facts : Calories 467.9 calories, Carbohydrate 21.7 g, Cholesterol 137.3 mg, Fat 29.8 g, Fiber 4.3 g, Protein 28.1 g, SaturatedFat 11.4 g, Sodium 715 mg, Sugar 10.5 g

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

POLISH COAL MINER PIGGIES (STUFFED CABBAGE ROLLS- GOLABKI) #SUNDAYSUPPER



Polish Coal Miner Piggies (Stuffed Cabbage Rolls- Golabki) #SundaySupper image

Stuffed Cabbage Rolls, also called piggies or Golabki, are made with a beef and pork stuffing in a sweet tomato sauce.

Provided by Bernadette

Categories     Entree

Time 2h

Number Of Ingredients 16

1 head cabbage
1 3/4 lbs ground beef
3/4 lbs ground pork
1 tsp salt
1 tsp pepper
1 tsp garlic powder
2 eggs
1 cup minute rice (uncooked)
2 large green peppers
2 large onions (3 if they are smaller)
3 stalks of celery
2 16 oz cans of diced petite tomatoes
32 oz tomato juice
1/2 cup sugar
3/4 cup maple syrup
6 to 7 slices of bacon

Steps:

  • Remove the core (stem) from the head of cabbage with a long thin knife.Boil head until a leaf separates from the head and remove from the pot with tongs.
  • Remove the thick stem from the back of leaf by cutting around it in a "V" shape, repeat this process until you have 12 to 15 leaves.Shred remaining cabbage.
  • In a mixing bowl, add the salt, pepper, garlic powder, eggs, and uncooked rice and mix. Mince the green peppers, onions and celery and mix together. Add about 1/2 to 3/4 of the vegetable mixture to the meat mixture, add the rest to the shredded cabbage. Pour the diced tomatoes into a bowl and stir in sugar. .
  • Prepare the pan by making a bed of the the cabbage/vegetable mixture.
  • Make an elongated meatball and wrap in a cabbage leaf (place the meat at the bottom of the leaf, overlapping the slice that was made to remove the thick stem and roll about halfway (one turn), then tuck the edges of the leaf in and continue to tip of leaf. Place the roll place in the pan. Repeat for all leaves (remember measuring how much meat is in each leaf is based upon the size of the leaf - each one is an individual).
  • Pour diced tomato mixture over the piggies.Add tomato juice to fill pans to just over halfway.
  • Place bacon strips over piggies (one slice should cover two) and drizzle the maple syrup over the bacon. Cover pans with tin foil.
  • Place in oven at 350 degrees for 45 minutes. Remove tin foil and cook for additional 15 minutes to brown bacon.
  • Plate and drizzle some of the juice and shredded cabbage over them. These are usually served with bread (to mop up the juice) and mashed potatoes (also with some of the juice added over them - like gravy).

Nutrition Facts : Calories 968 kcal, Carbohydrate 85 g, Protein 44 g, Fat 50 g, SaturatedFat 18 g, Cholesterol 206 mg, Sodium 878 mg, Fiber 8 g, Sugar 58 g, ServingSize 1 serving

GOLUMPKI (GOłąBKI, STUFFED CABBAGE)



Golumpki (Gołąbki, Stuffed Cabbage) image

Authentic Polish Golabki recipe. These Polish stuffed cabbage rolls will feed a crowd. Also, you can make this recipe ahead and freeze it up to one month before serving.

Provided by Scott from Platter Talk

Categories     Dinner

Time 2h

Number Of Ingredients 14

Cabbage head
1 lb Ground Chuck
1 lb Ground Italian Sausage
1/2 lb cooked and crumbled bacon
A med to large white onion chopped
An egg
1 cup cooked rice
1/2 cup Italian bread crumbs
1 Family size can Tomato Soup (I prefer Campbells)
3 oz tomato paste
pinch of sugar
1 tsp salt (adjust to taste)
1 tbs pepper (adjust to taste)
3 cups White Vinegar

Steps:

  • Preheat oven to 350 degrees F.
  • Put cabbage head in a large stock pot, add water to cover and then add white vinegar to the water.
  • Place on stove on high heat and cover, bringing to a boil.
  • Gently boil cabbage until leaves of cabbage soften and become pliable.
  • Remove from stove and drain water from the pot. Set aside and allow cabbage head to cool.
  • Once cabbage is cooled, remove the leafs from the cabbage head. Take a paring knife and cut the lower portion of the "vein" from the leaf. This vein is very tough and needs to be removed. It will make it much easier to roll the meat mixture in the cabbage leaf. Continue to do this until you remove as many leaves from the cabbage as you can.
  • In a large mixing bowl combine ground chuck, sausage, crumbled bacon, chopped onion, egg, rice, bread crumbs and finally add the salt and pepper. Make certain to thoroughly combine the ingredients together. The "meat" mixture will be a similar consistency to meatloaf. It should be nice and moist. If it seems dry, add an additional egg.
  • Lay a cabbage leaf down on a flat surface thus allowing you to roll it easier. Take some of the meat mixture and form into a large meatball. You may make these as large or as small as you prefer therefore choose the size of your preference. Place the meatball in the center of the cabbage leaf. Wrap the cabbage leaf around the meat mixture (see video above).
  • Place the stuffed cabbage in a roaster with the wrapped edges down in the roaster. Repeat this process placing the Golumpki next to each other, until all of the meat mixture is used up.
  • Mix tomato soup, tomato paste and also a pinch of sugar.
  • Pour tomato soup mixture over the top of the stuffed cabbage and reserve a small amount to be used in the next step.
  • If you have cabbage leaves remaining, cover the entire top of the stuffed cabbage in the roaster.
  • Pour remaining tomato soup mixture on top of the cabbage that you lined the tops of the stuffed cabbage. This step will help steam the Golumpki that lies below and therefore will keep them nice and moist.
  • Put a lid on top of the roaster and bake for approximately 1 1/2 hours.

Nutrition Facts : Calories 720 kcal, Carbohydrate 18 g, Protein 31 g, Fat 54 g, SaturatedFat 19 g, Cholesterol 136 mg, Sodium 1490 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

STUFFED PIGGIES



Stuffed Piggies image

Yum! I made 2 pans of these last night. I especially love these the next day. Some things ( like chili ) just get better overnight! I hope you try them and enjoy as much as we do.. My photos

Provided by Cassie *

Categories     Beef

Time 3h10m

Number Of Ingredients 20

1 large head cabbage
1 c rice, par cooked about 7 minutes
1 1/2 lb ground beef
1 lb ground pork
1 medium onion, chopped - i par cook mine in 1 tbsp butter or oil
2 large eggs
1 - 2 Tbsp worcestershire sauce
2 Tbsp ketchup
2 1/2 tsp salt
1 tsp pepper
1 tsp paprika
SAUCE
2 large 14.5 ounce cans tomato soup
1/2 c brown sugar
1/4 c lemon juice
2 Tbsp vinegar
pinch allspice or to taste
1 1/2 can(s) water
1 - small can(s) crushed tomatoes
salt and pepper to taste

Steps:

  • 1. Bring a large stock pot (12 quart) of water to boil. Core the cabbage and place upside down in the boiling water. ( or freeze head of cabbage the night before, thaw, and will be already softened ready to stuff. After about 5 minutes of blanching, drain cabbage upside down. Begin cutting each leaf from the core, drain on paper towels. Use whatever method might work better for you.
  • 2. Carefully remove hard center vein, for easier rolling of the cabbage.
  • 3. Chop whatever cabbage is remaining; scatter in the bottom of a 9 x 13 baking dish or larger. Set aside
  • 4. Mix tomato soup with brown sugar, lemon juice vinegar, allspice, salt, crushed tomatoes and 1 1/2 cans of water. Feel free to taste and make sweeter or sour by adding more sugar or vinegar. I always make 1 1/2 times the sauce - we like to have plenty to drizzle over mashed potatoes. I don't like dry cabbage rolls either. Pour a thin layer over the cabbage on the bottom of the casserole.
  • 5. Par cook 1 cup of rice in 1 cup of water and 1 tsp of salt for about 6 minutes. set aside. ( you don't want the rice completely cooked.)
  • 6. Mix rice with ground beef, par cooked onion, eggs, Worcestershire sauce ,ketchup, paprika, salt and pepper.
  • 7. One by one, take a cabbage leaf and cut any hard core at the bottom of the leaf out with by making a small triangle. Place about 1/3 cup or handful of the filling on the leaf, and roll and tuck from the top down. Place in rows in the pan, nice side up.
  • 8. Cover with remaining sauce. Cover with foil. If you have leftover meat, make small meatballs and place all around where you have room. Bake 2 - 2 1/2 hours at 325 degree F.
  • 9. Note: I sometimes rinse a bag of sauerkraut, drain well, and add that to the bottom of the baking dish. Add a little cracked black pepper, then cover with a small amount of sauce. Then lay my rolls on top... This particular time I did...

STUFFED PIGS IN THE BLANKET



Stuffed Pigs in the Blanket image

Provided by George Duran

Categories     appetizer

Time 28m

Yield 30 to 35 pieces

Number Of Ingredients 11

1 (11-ounce) package refrigerated breadsticks
1 tablespoon whole grain mustard
1 tablespoon hot chili sauce
1 tablespoon cream cheese
1 dill or sweet pickle, cut into small strips
1 slice Cheddar, cut into small pieces
1/4 red bell pepper, cut into small strips
1 scallion, cut into thin slices
1 tablespoon bacon bits
1 (14-ounce) package beef cocktail franks
1 egg, lightly beaten

Steps:

  • Preheat the oven to 375 degrees F.
  • Open the breadsticks and spread them flat on a cutting board. Cut each breadstick into thirds, crosswise, and stretch each piece until they are about 2 1/2-inches long.
  • Onto the center of each breadstick piece, put a small dab of mustard, chili sauce, cream cheese, a few pieces of pickle, Cheddar, red pepper, and scallion or bacon bits. Place a frank just next to the ingredients and roll the breadstick completely around the frank and filling. Brush the "stuffed pigs" with some egg wash and top each with a small bit of the filling that is inside. Place on an ungreased cookie sheet and bake until golden brown, about 11 to 13 minutes. Serve warm.

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