Ingredients
-
2
-
1
-
1 1/2
-
1
-
1/2
-
2
-
1
-
2
-
32
-
-
-
-
-
-
Directions
Pigs in the Blanket Aka Stuffed Cabbage, 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., This is exactly what pigs in a blanket are my grandmother was German and made it all the time I never actually made them myself but I am going to try today, Wally King: I am 72 years old. I grew up in Milwaukee, WI, a town which in my youth was heavily dominated by a German presence – in fact, 3 of my grandparents spoke German, one was born in Germany. “Pigs in the blanket” are exactly what this recipe was called, and I believe it was pretty much an “old country” recipe. Terminology goes back at least 65 years, because I remember my mom making it when I was a kid.
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Steps
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1
Done
|
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
Done
|
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
Done
|
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
Done
|
Preheat Oven to 325 Degrees F. Cover Roasting Pan and Bake For 2 Hours or Until Until Cabbage Is Tender. Serve With Mashed Potatoes. |
