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Pigs in Blanket Recipe

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

Melanie Hanus
Added: Tuesday, November 20, 2007


2 lb. head of cabbage
1/2 lb. hamburger
1/2 lb. ground pork
1 onion chopped
1 egg
1/2 c. water
1 clove garlic
season to taste

Stewing Sauce:
1 small can sauerkraut
1 can whole tomatoes
1 small onion, cut fine
2 T sugar, salt, pepper and paprika (or to taste)

Remove core from cabbage and put cabbage head in boiling water large enough to wilt outer leaves. Mix first 5 ingredients. Place 1 large tablespoon full in each cabbage leaf and roll. The hamburger mixture should make between 8 and 10 pigs.

Chop the rest of the cabbage and mix with sauerkraut, tomatoes, onion, sugar, and seasoning. Put cabbage mixture in bottom of kettle and pigs in the center, top with remaining cabbage mixture. Cook on low heat for 1 and 1/2 hours. Water may be added during cooking to keep pig rolls completely covered.

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