Joan's Blind Pigeons Recipe
3.8 stars -
based on 7 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 head of cabbage (about 3 lb.)
1 lb. ground pork
1 lb. ground beef
1 Tbsp. salt
1/2 tsp. pepper
1 can stewed tomatoes (or substitute Campbell's tomato soup)
3/4 c. uncooked rice
1 onion, chopped
1 Tbsp. shortening
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Directions: |
Directions:Cut cabbage deeply around core to loosen leaves. Boil the cabbage leaves about 5 minutes and set aside to drain. In a skillet, add ground meats, onions, shortening, salt and pepper, and fry slowly for about 15 minutes. Wash rice, drain, add to meat and mix well.
Place a tablespoon of the meat mixture in the center of a cabbage leaf and roll. Place rolls side by side in pot. Pour tomatoes over top and add enough water to cover. Add another Tbsp. salt and pepper. Cook 1 1/2 hours at 350º. |
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Number Of
Servings: |
Number Of
Servings:3 |
Personal
Notes: |
Personal
Notes: My grandmother used to make these about once a month growing up in the Coal Region of Northeastern Pennsylvania. I hated them when I was a kid, mainly because I did not like vegetables, and if you wrap anything in cabbage, that would kill it for my 6-year-old self.
As I grew older, these became a favorite. My grandmother, the daughter of a coal miner, adopted many recipes like this that were not from her family's heritage but from the Polish immigrants who were a large part of the area's population. Not only is it a throwback to the immigrants who worked hard in the coal mines, having come here for opportunity, but for me, it is a reminder of my grandmother, who always knew how to fill you up with a good meal (and still does to this day, in fact).
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