Hi everyone! I am happy to say I have another guest post from my Mom. She whipped up a big batch of Pigs in the Blanket this weekend and was kind enough to document this for me step by step. My commentary is in italics. Enjoy and thanks FeistyMom! Take it away…
At home we called these pigs in the blanket and they were always a special treat to have. I think my mom (Sarah’s grannie) got the recipe from a lady right from Germany when we first moved to ND; this is not that recipe but close.
Here we go!
1. Core the cabbage and put it in a pot of hot water. You want the leaves so they are just pliable, but not done. You use the leaves to roll the pig in.
2. I peel them off and set a side in a bowl. I started mixing the pigs as I was doing this.
3. 1 pound of hamburger and 1 pound of pork sausage.
4. Start adding the other ingredients after you have pulled a few leaves off the cabbage… onion, rice, tomato sauce.
5. Check that cabbage again pull a few more leaves off.
6. Add parsley flakes, salt, pepper and dill weed. Mix this all together now.
7. I rolled these out and set on the counter to give you a idea of what size meatball I used. You can go bigger or smaller. After the meat ball is rolled; roll it up in a cabbage leaf. I kind of roll mine like a burrito tucking the sides in. You may not have cabbage for all the pig which is okay, it seems like there is someone in the family usually that does not care for cooked cabbage. Also, you will get the cabbage peeled down far enough where the leaves won’t work I just cut this up and throw on top of the pigs and cook it.
8. Put them in the pan seam side down. Pour chopped tomatoes over then cover and bake for 1 1/2 hours at 350 or until the thermometer says 160.
These will freeze well also.
Here is the recipe…..
1 pound hamburger
1 pound pork sausage
1 med onion chopped
1 can tomato sauce (15oz or next bigger size)
1 cup uncooked long grain rice
2 TBL parsley flakes
1 tsp salt
1 tsp dill weed
1 can diced tomatoes
2 tsp sugar
- In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Remove 12 large leaves for rolls; set aside remaining cabbage.
- In a small bowl, combine the beef, pork, 1 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne. Place about meat mixture on each cabbage leaf; Fold in sides. Roll up completely to enclose filling.
- Slice the remaining cabbage; place in Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls.
- Cover and bake at 350° for 1-1/2 hours or until tender and meat thermometer reads 160°. Yield: 6 servings. (It must make more than that!)
My Mom’s final notes after tasting the recipe: The dill weed is a bit over powering and you may want to reduce that amount. You could also use your favorite meatball recipe for the pigs. These are a great fall dish to share with friends or make ahead and freeze for enjoying at a later date.
Thank you Mom for the pictures, post and all the good food you made me growing up! These look tasty.
~Sarah, aka, FeistyEats