"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pigs In The Blanket (Stuffed Cabbage) Recipe

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This recipe for Pigs In The Blanket (Stuffed Cabbage), by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dawn Steins
Added: Wednesday, February 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
* 1 medium head cabbage
* water to cover
* 1 pound ground beef
* 1 cup cooked rice
* garlic salt, celery salt to taste
* 1 chopped onion
* 1 egg
* 1 large can tomato soup
* 1 tablespoon vinegar
* 1 tablespoon white sugar
* water to cover

Directions:
Directions:
1. Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
2. In a separate large bowl, combine the beef, rice, garlic and celery salt and onion and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
3. Pile up the filled leaves in a large cake pan, putting the larger leaves on the bottom. Add the tomato soup, vinegar and sugar and enough water to cover. Cover with foil and put in a 350 degree oven for 11/2 hours.

 

 

 

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