Joyce's Pigs and blankets

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 290.9
  • Total Fat: 18.1 g
  • Cholesterol: 63.8 mg
  • Sodium: 523.1 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 4.2 g
  • Protein: 17.9 g

View full nutritional breakdown of Joyce's Pigs and blankets calories by ingredient


Introduction

This was a favorite of my Dad's who was from Victoria Kansas. This was a favorite of my Dad's who was from Victoria Kansas.
Number of Servings: 8

Ingredients

    * Ground beef, lean, 1.5 pounds
    * Yellow Mustard, 1.5 tbs.
    * White Rice, medium grain, 3/4 cup
    * Cabbage, fresh, 1 head, large
    * Sauerkraut, 1 cup
    * Cider Vinegar, 1 cup
    * Kosher Salt, 1 tsp

Directions

Wash & core cabbage and place in a pan with water to cover. Boil cabbage until slightly soft (approx. 10 minutes). Drain cabbage, saving the liquid and let cool. Add other ingredients together (except vinegar and sauerkraut) and form 8 meatballs. Unwrap cabbage leaves carefully so as not to tear them. Wrap meatballs in cabbage and place into a pan, seam down. Add leftover cabbage on top. Add sauerkraut on top of cabbage. Add vinegar and cover with previous liquid -- add more water if needed to cover. Boil in covered pan for approximately 2 hours on medium heat or place in crock pot and cook on medium for 4 hours. If placed in a small pressure cooker, cook only 1 hour.

Number of Servings: 8

Recipe submitted by SparkPeople user REJOYCE51.