Pigs in the Blanket Aka Stuffed Cabbage |
|
 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 16 |
|
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. 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:
1. 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.
2. 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.
3. 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.
4. Preheat oven to 325 degrees F. Cover roasting pan and bake for 2 hours or until until cabbage is tender. Serve with mashed potatoes.
|
|