Bear N Mom Recipes - Pigs in a Blanket without Boiling the Cabbage
When I was a youngster, my brother and I were invited to lunch at a neighbors house who had 17 children and grew their own vegetables. Our yard skirted the side of theirs and it was fun to watch the growing season from beginning to end.
But, I'm losing my train of thought. While we were eating homemade vegetable soup they were getting the dinner ready. They were trimming the cabbage that had just been thawed to make stuffed cabbage for their evening meal. It was then that I learned this simple trick and only remembered it after I had burned my fingers trying to do the cabbage the hard way and boiling it.
- 1 head cabbage
- 2 lbs ground chuck
- 1 lb ground sweet sausage
- 2 cups rice
- dash garlic powder
- dash onion powder
- 2 qt. prepared diced, seasoned tomatoes
Mix and Roast
Freeze cabbage for 2 days, let thaw on the day you are making cabbages rolls. Removed leaves from thawed cabbage and strip center vein with paring knife.
Mix ground chuck, sweet sausage, rice and seasonings until well mixed. Form into small balls and roll inside cabbage leaves. You can make these large or small according to your taste. Place in roasting pan, cover with seasoned, diced tomatoes.
Cook in 350° oven for 1 hour or until cabbages are done.
Tips and Alternatives
Freezing the cabbage is a lot easier than working with boiling water. The leaves wilt as the head of cabbage thaws. So many times I have had scalded fingers from working with the cabbage in the boiling pot. If you prefer, you can still precook the cabbage so that the leaves are soft before you fill them.
Some cooks prefer to cook these on the stove top and again that is entirely up to your preference. Once you have the cabbages filled and covered with your tomatoes, you cook them on a medium flame for about a half hour and then turn the flame to low and let the pigs in a blanket simmer until ready to serve.
I have even learned how to make them in the crockpot and slow cooking them all day long.
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