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Pigs in the Blanket Aka Stuffed Cabbage

  • 10servings
  • 150minutes
  • 515calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Fluorine, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs lean ground beef

  2. 1 lb pork sausage

  3. 1 1/2 tablespoons garlic salt

  4. 1 tablespoon sweet paprika

  5. 1/2 teaspoon black pepper

  6. 2 cups white rice , cooked and cooled

  7. 1 large cabbage

  8. 2 (28 ounce) cans whole canned tomatoes , crushed with a fork

  9. 32 ounces chicken broth (organic or homemade is best)

  10. olive oil , to coat roasting pan

  11. salt and pepper

Instructions Jump to Ingredients ↑

  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.

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