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PIG'S IN A BLANKET(STUFFED CABBAGE LEAVES) Recipe

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This recipe for PIG'S IN A BLANKET(STUFFED CABBAGE LEAVES), by , is from Never Forgotten Family Recipes , 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!

Contributor:  
Contributor:  
John McCullough

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 - 3 lbs. Ground pork
2 Large heads of cabbage
1 Pint sour cream
1 Small can sauerkraut
1 16 oz. Italian tomatoes ground
1 Large onion (chopped fine)
3 Tablespoons butter
2 Eggs slightly beaten
1 Green pepper
1 Crushed garlic clove
3 Teaspoon salt
2 Teaspoon pepper
2 Cups rice
1 lb. Kolbasi
2 Tablespoons flour

Directions:
Directions:
Core cabbage heads in boiling water one head at a time. Boil and peel off one layer at a time removing when it's transparent. Move the leaves to a strainer. Save the water from the boiled cabbage. Sauté onions in butter add rice and sauté together stirring often. Rice will turn light brown. Set aside. In large bowl add pork, eggs, garlic, salt pepper, rice and onion mixture. Mix thoroughly. Layer a Dutch oven with torn cabbage leaves on bottom. Starting with your largest leaves, put a large tablespoon of meat rice mixture on the end of the leaf and roll then tuck in ends of leaf with fingers. Layer rolls on bottom of pan. Next, layer a small amount of washed sauerkraut on rolls. Continue to layer rolls and sauerkraut until ingredients are gone. Pour tomatoes and cover rolls with save water from boiled cabbage. Add green pepper rings and pieces of kolbasi. Cover and bring to a boil. Reduce heat and simmer for one hour. In small bowl add sour cream and 1/2 cup of saved cabbage water. Add flour, stir until smooth. Pour over cabbage and simmer for 15 more minutes.

 

 

 

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