Polish Pigs in a Blanket

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 229.1
  • Total Fat: 8.1 g
  • Cholesterol: 35.4 mg
  • Sodium: 647.5 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 5.3 g
  • Protein: 14.3 g

View full nutritional breakdown of Polish Pigs in a Blanket calories by ingredient
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A momma favorite A momma favorite
Number of Servings: 15


    2 cups cooked rice
    2 small to medium heads of cabbage
    3 cans of tomato soup
    1 lb of ground beef
    1 lb of pork sausage
    1/2 cup chopped onions
    1 clove of garlic


Place your whole cabbage in a pan of boiling hot water cook about 10 minutes. This will make the cabbage supple and easier to roll. Let it cool in a strainer/colander before you try to handle it.
Cooked rice, I usually only use about 2 cups of cooked rice. So you will have extra.
1 can of tomato soup, onions, beef and sausage. Mix all of these ingredients together.
Take one leaf of the blanced cabbage. Notice the vein in the middle will be thicker then the leaf. Trim some off so it is not so think. Skim the top of the vein to thin it out.
Add your filing to the base of the leaf, fold the sides in and roll it up. When you reach the end, this is your seam side.
You can make these in the oven 325 covered for about 1 1/2 hours place a shallow pan under to catch the overflow of juices. You can put them in a slow cooker 8 hours on High or overnight on low.
This is where you will use the 2 cans of soup. Place a small amount on the bottom of the dish. Place your pigs with the seam side down,layer the soup inbetween the layers of pigs. End with a layer of soup.

Number of Servings: 15

Recipe submitted by SparkPeople user BEANBAIRD.

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