- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 216.0
- Total Fat: 12.3 g
- Cholesterol: 42.5 mg
- Sodium: 346.3 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 4.7 g
- Protein: 13.3 g
Pigs in the Blanket (Cabbage Rolls)Submitted by: MABOOGIE
IntroductionGrandma's Version of Pigs in the Blanket.
This is how I was taught to make it. Grandma lived through the Depression of the 30's so her cooking habits were "Work with what you got!" Grandma's Version of Pigs in the Blanket.
This is how I was taught to make it. Grandma lived through the Depression of the 30's so her cooking habits were "Work with what you got!"
1 lb. lean hamburger
1/2 cup chopped green pepper
1/2 cup chopped red bell pepper
1/2 cup finely chopped celery
1 cup chopped onion
1 medium-large cabbage head
While you wait on the water, start mixing the other ingrediants.
Mix together defrosted hamburger, peppers, celery and onions. Add "your" seasonings for hamburger.
Measure out 1/2 cup of the mixture - shouldscale out to 5-6 oz. Place portions on side plate. You should have 8 balls of mixture.
Boil a large pan of water. Remove the cabbage trunk and put head of cabbage into hot water. The hot water softens and loosens the cabbage leaves.
Take the 1/2 cup of hamburger mixture, lay inside the cabbage leaf and fold/roll the leaf around the hamburger mixture. Make a ball/roll.
Place into a deep casserole dish. If need be use a second small leaf to surround the ball/roll.
Mix together the tomato sauce and past. Pour mixture over the top of the cabbage balls/rolls.
Cook in oven covered for 1 hour - check for doneness. You may need to add another 30 minutes of cooking time.
Can be served over rice, with breads, or alone in a bowl.
Number of Servings: 8
Recipe submitted by SparkPeople user MABOOGIE.