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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Pigs--in-a-Blanket (Cabbage Rolls) Recipe

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This recipe for Pigs--in-a-Blanket (Cabbage Rolls) is from The Gerstner/Robbins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ lbs. ground beef
½ lb. ground pork sausage (Owens is good)
1 head cabbage
1/3 c. rice (not instant)
salt & pepper
1 15 oz. can diced tomatoes
Directions:
Directions:
Set up a large pot of boiling water. Wash cabbage and carefully take off about 20 leaves, one at a time without tearing. Mix ground beef, sausage, rice, and salt & pepper with your hands. Set aside. Soften 2 or 3 cabbage leaves at a time for 2 minutes in boiling water. Remove from water. Roll a small amount of beef mixture, about the size of a golf ball or a little bigger, into the cabbage and put into a stock pot. Continue until all meat is used. Pour 3-4 cups of the cabbage water into the pot over the cabbage rolls. Cut up rest of cabbage and add to top of cabbage rolls. Then top with the can of tomatoes. If you like lots of tomatoes, use 2 cans. Bring to a boil and then simmer for 3 - 4 hours.
Number Of Servings:
Number Of Servings:
6 - 10
Preparation Time:
Preparation Time:
3 1/2 hours
Personal Notes:
Personal Notes:
This is Mother's recipe. She grew up in Hays, Ks., a German community and this was very popular among the German folks there. It's really good served with Potatoes & Dumplings.

 

 

 

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