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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

STUFFED CABBAGE ROLLS (pigs in a blanket) Recipe

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This recipe for STUFFED CABBAGE ROLLS (pigs in a blanket) is from OUR FAMILY COOKBOOK, 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:  
2 to 3 lbs ground beef, or a mix of pork & beef
1 large onion, diced
4 cloves garlic, minced
1 cup minute rice, uncooked
1 head of cabbage (small, tightly packed)
1 28oz can sauerkraut, drained
1 28oz can tomatoes, with juice
Directions:
Directions:
Mix together the ground beef, onions, garlic, and rice. Set aside to blend flavors while you prepare cabbage for stuffing. Carefully core the cabbage, and place in a large pot of boiling water. Blanch the cabbage, so that the leaves can be removed and be a little soft. Remove the leaves one at a time, and cut the thick rib away. Place a small handful of the meat mixture onto the cabbage leaf. Fold over, and roll. In a large deep pot, put enough of the sauerkraut to cover the bottom. Place the cabbage rolls on top of the kraut. Put a little more of the kraut, and keep layering until all the cabbage rolls are in the pot. Pour the tomatoes, along with any remaining kraut, over the top. Cover tightly, and bake in a 350º oven for 1 hour. Uncover and bake for 30 minutes more.
Make a serving sauce by heating a can of tomato soup, and blending in 1/2 to 1 cup of sour cream. Do not boil.
Number Of Servings:
Number Of Servings:
8 to 10

 

 

 

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