Stuffed Pigs In The Blanket Recipes

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

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

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

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