-
Step 1
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 -
Step 2
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.
-
Step 3
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.
-
Step 4
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.
-
Step 5
Arrange pigs in a greased baking dish with the seam side down.
-
Step 6
In a small bowl, combine tomato soup, brown sugar and lemon juice. Pour over the cabbage rolls.
-
Step 7
Cover with foil and bake at 350 degrees for 1 to 1 1/4 hours, basting once or twice with sauce.
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.