Pigs in a Blanket
(Recipe written 3-7-12)
When you think of Pig in a blanket you will get a dish that looks like this :
In the United States, the term “pigs in a blanket” often refers to hot dogs, Vienna sausages, or breakfast/link sausages wrapped in biscuit dough, pancake, or croissant dough, and baked.
The Hungarian’s as well growing up in my Italian family, my Grandma Russo’s Pigs in the Blanket is Stuffed cabbage made with ground beef and pork cooked in tomato sauce (Grandma’s Sunday’s Gravy) .
We changed the recipe just a tad towards the low-fat version by using ground turkey and lean ground beef.
- 1 medium head cabbage
- water to cover
- 1/2 pound ground beef
- ½ pound ground turkey
- 1 cup cooked rice
- 1 clove garlic (minced)
- 1 egg
- 1 (12 fluid ounce) can of your favorite tomato sauce or your homemade marinara
- 1 tablespoon vinegar
- ¼ cup of white onion finely chopped
- ¼ cup of red pepper(optional) finely chopped
1. Place the head of cabbage in a large pot over high heat and add water and vinegar to cover. Boil cabbage for 15 minutes , or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
2. In a separate large bowl, combine the beef and turkey, rice, garlic and the egg,onion& pepper, mixing well. Place a small amount, about the size of your palm,(I used an ice cream scoop) into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
3. Pile up the filled leaves in the crock pot, putting the larger leaves on the bottom. Add salt & pepper then top with tomato sauce to cover. Simmer on low heat for about 60 minutes. Then Enjoy!
Note: Our family recipe we serve our Pigs in the blanket with mash potatoes.