Difficulty: Moderately Easy
Step1
INGREDIENTS:
1/2 cup sauerkraut
1 egg, beaten
1/2 cup milk
1/4 cup finely chopped onion
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/8 teaspoon pepper
1 pound lean ground beef
3/4 cup cooked rice
12 medium green cabbage leaves
1 can condensed tomato soup
1 Tablespoon brown sugar
1 Tablespoon lemon juice
Step2
In a mixing bowl, combine sauerkraut, egg, milk, onion, Worcestershire sauce, salt and pepper. Mix well. Add ground beef and cooked rice. stir until combined. Set mixture aside.
Step3
Remove the thick center vein of the cabbage leaves, keeping each leaf in one piece. Immerse leaves in boiling water and cook until limp, about 3 minutes. Drain.
Step4
Place 1/2 cup of meat mixture on the center of each cabbage leaf. Fold in all sides so filling is entirely enclosed. Repeat will all remaining cabbage leaves.
Step5
Arrange pigs in a greased baking dish with the seam side down.
Step6
In a small bowl, combine tomato soup, brown sugar and lemon juice. Pour over the cabbage rolls.
Step7
Cover with foil and bake at 350 degrees for 1 to 1 1/4 hours, basting once or twice with sauce.
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Comments
sugaredup said
on 9/15/2008 You are correct. There is also a dish called pigs in a blanket that are a hot dog wrapped in a crescent roll. The hot dog recipe is of German origin, and my recipe for pigs in a blanket consisting of a ground meat and rice mixture wrapped in a cabbage leaf is of Slavic origin. Thanks for the interest in this recipe. Enjoy!
jillienlily said
on 9/11/2008 Does anyone know the origin of this recipe. I grew up in Connecticut and always thought of "Pigs in a Blanket" as being a hot dog wrapped with a crescent roll. When I moved to Pennsylvania I noticed the food made in this recipe referred to as "Pigs in a Blanket" but I don't really understand how the name came about since the meat in the middle is actually from a cow and not a pig.