Posh Piggies Recipes

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

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).

POSH PIGGIES

Steps:

• Brush a sheet puff pastry with the beaten egg. Cut 36 circles cut from puff pastry with a 1 1/4-inch fluted cutter.
• Top each sausage round with a pastry circle and sprinkle with sesame seeds. Skewer each stack with a tootpick and place on a baking sheet. Bake in a 400 oven until pastry is golden, 18-20 minutes.
• Serve with Apricot Mustard Dip.
• Mix ingredients together for Apricot Mustard Dip.

POSH PIGGIES

Steps:

• Cut 1 lb sweet Italian sausage links into 36 half-inch slices.
• Brush a sheet of thawed frozen puff pastry with a beaten egg and cut 36 circles of pastry using a 1 1/4 inch fluted cutter.
• Top each sausage round with a pastry circle and sprinkle with sesame seeds. Skewer each stack with a toothpick and place on a baking sheet.
• Bake in a 400 degree oven until pastry is golden, 18-20 mins.
• Serve with Apricot Mustard Dip: stir together the 6 tbsp Dijon mustard and 2 tbsp mayonnaise and 1/4 cup apricot jam.

STUFFED PIGGIES

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...

POLISH GOLOBKI (GAWUMPKI)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil. Boil cabbages until leaves are falling off. Remove leaves from water as they peel off and set aside.
• Melt margarine in a large skillet. Cook onions in margarine until translucent, 5 to 7 minutes.
• Mix cooked onions, ground beef, chicken with rice soup, rice, eggs, marjoram, salt, and pepper in a bowl.
• Take a cabbage leaf, lay it flat, and trim the thickest part towards the bottom of the leaf to make it easier to roll; repeat with all leaves. Take the darker outside leaves and line the bottom of the roasting pan with them.
• Scoop a portion of the beef meat mixture into a leaf and wrap the leaf around the mixture, enveloping the meat completely. Repeat until all of the beef mixture is used. Arrange the stuffed cabbage leaves into the roasting pan. Top with any remaining cabbage leaves. Cover the roasting pan with aluminum foil.
• Bake in preheated oven for 1 hour 45 minutes. Remove aluminum foil, peel back the top layer of extra cabbage leaves, and pour golden mushroom soup over the stuffed cabbage leaves. Replace top cabbage leaves, return roasting pan to oven, and continue baking until the soup is hot, about 15 minutes.