Ingredients for Pigs In The Blanket Aka Stuffed Cabbage
- Lean Ground Beef
- Pork Sausage
- 1 tsp garlic salt
- Sweet Paprika
- Black Pepper
- White Rice
- Cabbage
- Whole Canned Tomatoes
- 2 cups chicken broth
- 2 tbsp olive oil
- Salt And Pepper
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How to Make Pigs In The Blanket Aka Stuffed Cabbage
- Bring a large pot of salted water to a boil. Add the whole cabbage and boil for 5 minutes to wilt.
- Remove the cabbage and cool slightly. Carefully separate the leaves, being gentle to avoid tearing. Discard the core.
- In a large bowl, combine the ground beef, sausage, cooked rice, garlic salt, paprika, and pepper. Mix well.
- Form the meat mixture into 3-inch meatballs.
- Place a meatball in the center of a cabbage leaf. Fold the sides of the leaf over the meatball, then roll it up tightly.
- Place the rolled cabbage in a large square of cheesecloth (or parchment paper). Gather the edges and twist tightly, to help maintain the shape while cooking. (If using parchment, tie with kitchen twine)
- Repeat steps 5 and 6 until all the filling is used.
- Preheat oven to 325°F (160°C).
- Lightly coat a large roasting pan with olive oil. Arrange a layer of cabbage rolls in the pan. Top with half of the crushed tomatoes and half of the chicken broth.
- Repeat layers with remaining cabbage rolls, tomatoes, and broth.
- Cover the roasting pan tightly with foil.
- Bake for 2 hours, or until the cabbage is tender. If needed, you can increase the cooking time by 30 minutes.
- Remove from the oven and let it rest for 10 minutes before serving. Serve with mashed potatoes or your favorite side dish.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
32g
Fat
39g
Carbs
15g
