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Pigs in the Blanket Recipe

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This recipe for Pigs in the Blanket, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann and Don Kruszewski
Added: Wednesday, July 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
2 pounds ground beef
2 pounds ground pork
2 medium onions
5 cloves fresh garlic, chopped
1 cup rice, uncooked
3 teaspoons salt
1 1/2 teaspoons pepper
red pepper to taste
1 or 2 heads green cabbage
4 cans condensed tomato soup
4 soup cans water

Directions:
Directions:
Saute onion and garlic in butter. Cook rice half way (it will continue to cook in the oven). Mix meat with rice, garlic, onion, salt, pepper, and red pepper. Cook cabbage in boiling water to separate leaves. Remove one leaf at a time and return the head to the boiling water and continue removing leaves. Cut off thick stem on the cabbage leaves. Wrap meat mixture in cabbage leaves. Place wire rack on bottom of a large roasting pan. Cover with outer cabbage leaves. Place cabbage rolls on top. Cover with tomato soup mixed with water. Cook at 350 degrees for 3 to 4 hours.

Preparation Time:
Preparation Time:
60 minutes plus cooking time
Personal Notes:
Personal Notes:
May want to increase quantity of soup and water mixture; it should cover the stuffed cabbage. Do not fill roasting pan to the top or it will bubble over.

Serve with mashed potatoes and the tomato cooking sauce.

 

 

 

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