Best 4 Pigs In The Blanketcabbage Rolls Recipes
Craving a delightful and comforting meal that combines the best of both worlds? Look no further than our curated collection of two irresistible recipes – Pigs in the Blanket and Cabbage Rolls. These dishes offer a perfect balance of flavors and textures, making them ideal for any occasion.
Pigs in the Blanket, also known as Mini Sausages in Pastry, are a classic party favorite. This simple yet delicious dish features succulent sausages wrapped in golden-brown, flaky pastry. The combination of savory sausage and buttery pastry creates an irresistible bite-sized treat that will tantalize your taste buds. Our recipe provides step-by-step instructions to ensure perfect pigs in the blanket every time, whether you're serving them as an appetizer, snack, or main course.
Alongside the Pigs in the Blanket, we present a hearty and comforting recipe for Cabbage Rolls. These traditional rolls are a delightful combination of ground beef, rice, vegetables, and flavorful spices, all wrapped in tender cabbage leaves. TheCabbage Rolls are then simmered in a rich tomato sauce, infusing them with an irresistible aroma and taste. This dish is perfect for a cozy dinner or a special occasion, and our recipe guides you through the entire process, from preparing the cabbage leaves to creating the flavorful filling and sauce.
Whether you're looking for a quick and easy appetizer or a satisfying main course, our Pigs in the Blanket and Cabbage Rolls recipes have got you covered. Get ready to indulge in these culinary delights and impress your family and friends with your cooking skills!
GOLUMPKI (GOłąBKI, STUFFED CABBAGE)
Authentic Polish Golabki recipe. These Polish stuffed cabbage rolls will feed a crowd. Also, you can make this recipe ahead and freeze it up to one month before serving.
Provided by Scott from Platter Talk
Categories Dinner
Time 2h
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Put cabbage head in a large stock pot, add water to cover and then add white vinegar to the water.
- Place on stove on high heat and cover, bringing to a boil.
- Gently boil cabbage until leaves of cabbage soften and become pliable.
- Remove from stove and drain water from the pot. Set aside and allow cabbage head to cool.
- Once cabbage is cooled, remove the leafs from the cabbage head. Take a paring knife and cut the lower portion of the "vein" from the leaf. This vein is very tough and needs to be removed. It will make it much easier to roll the meat mixture in the cabbage leaf. Continue to do this until you remove as many leaves from the cabbage as you can.
- In a large mixing bowl combine ground chuck, sausage, crumbled bacon, chopped onion, egg, rice, bread crumbs and finally add the salt and pepper. Make certain to thoroughly combine the ingredients together. The "meat" mixture will be a similar consistency to meatloaf. It should be nice and moist. If it seems dry, add an additional egg.
- Lay a cabbage leaf down on a flat surface thus allowing you to roll it easier. Take some of the meat mixture and form into a large meatball. You may make these as large or as small as you prefer therefore choose the size of your preference. Place the meatball in the center of the cabbage leaf. Wrap the cabbage leaf around the meat mixture (see video above).
- Place the stuffed cabbage in a roaster with the wrapped edges down in the roaster. Repeat this process placing the Golumpki next to each other, until all of the meat mixture is used up.
- Mix tomato soup, tomato paste and also a pinch of sugar.
- Pour tomato soup mixture over the top of the stuffed cabbage and reserve a small amount to be used in the next step.
- If you have cabbage leaves remaining, cover the entire top of the stuffed cabbage in the roaster.
- Pour remaining tomato soup mixture on top of the cabbage that you lined the tops of the stuffed cabbage. This step will help steam the Golumpki that lies below and therefore will keep them nice and moist.
- Put a lid on top of the roaster and bake for approximately 1 1/2 hours.
Nutrition Facts : Calories 720 kcal, Carbohydrate 18 g, Protein 31 g, Fat 54 g, SaturatedFat 19 g, Cholesterol 136 mg, Sodium 1490 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
HALUPKI (STUFFED CABBAGE)
Halupki, also known as stuffed cabbage on the Russian/Ukranian side of my family, is a dish made of rice, beef, and pork encased in cabbage drizzled with a thin, sweet tomato sauce. My grandma Eugenia is 98 and she taught me how to make this comfort food classic. Every family has their own twist on this traditional dish. I hope you enjoy these with mashed potatoes just as we always do in my family!
Provided by Jillian
Categories World Cuisine Recipes European Eastern European Russian
Time 3h30m
Yield 10
Number Of Ingredients 15
Steps:
- Place the cabbage in a stockpot with enough water to cover.
- Add 1/4 teaspoon salt to the water and cabbage.
- Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
- Reserve 12 oz. of cabbage water.
- Preheat the oven to 350 degrees F (175 degrees C).
- Trim thick center vein off of bottom of each cabbage leaf.
- In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
- Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
- Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
- Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
- Layer the stuffed cabbage rolls over the cut leaves.
- In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
- Pour the tomato sauce mixture over the cabbage rolls.
- Cover roasting pan with aluminum foil.
- Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.
Nutrition Facts : Calories 467.9 calories, Carbohydrate 21.7 g, Cholesterol 137.3 mg, Fat 29.8 g, Fiber 4.3 g, Protein 28.1 g, SaturatedFat 11.4 g, Sodium 715 mg, Sugar 10.5 g
PIGS IN A BLANKET
Steps:
- In a pot of salted boiling water, cook the cabbage leave for about 2 minutes. Drain on paper towels and allow to cool.
- Heat oil in a large skillet and cook onions until tender. Stir in green pepper and garlic and cook for three minutes. Stir in crumbled ground round and cook until meat is browned. Add thyme and season to taste. Stir in 1 cup crushed tomatoes and simmer gently for 2 minutes. Stir in cooked white rice and toss to coat. In a small bowl, mix together 1 cup crushed tomatoes and chicken stock and spread out in bottom of baking dish.
- Preheat oven to 350 degrees. Lay each cabbage leaf out flat ad place about 3/4 cup of rice mixture in center of leaf. Fold in sides of leaf and roll up. Place seam side down in baking dish. Cover dish with foil and bake for 20-30 minutes. Serve each cabbage roll up with a little sauce and garnish with chopped parsley
PIGS IN A BLANKET
These baked hot dog sandwiches appeal to kids of all ages. Even my husband, Allan, admits to enjoying every bite! We like to dip them in ketchup and mustard. -Linda Young, Longmont, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Separate crescent dough into triangles. Place hot dogs at wide ends of triangles and roll up. Place on an ungreased baking sheet. Combine egg and water; brush over rolls. Sprinkle caraway over tops; press lightly into rolls. , Bake 12-15 minutes or until golden brown.
Nutrition Facts :
Tips
- Choose the right cabbage: Look for a head of cabbage that is firm and heavy for its size. The leaves should be tightly packed and have a deep green color.
- Prepare the cabbage leaves: Bring a large pot of salted water to a boil. Remove the outer leaves of the cabbage and discard them. Cut the cabbage in half from top to bottom, then cut each half into quarters. Remove the core from each quarter. Place the cabbage quarters in the boiling water and cook for 2-3 minutes, or until the leaves are softened but still slightly firm.
- Make the filling: While the cabbage leaves are cooking, prepare the filling. In a large bowl, combine the ground pork, beef, rice, onion, garlic, salt, pepper, and egg. Mix well until all ingredients are evenly combined.
- Assemble the cabbage rolls: Lay a cabbage leaf on a flat surface. Place a scoop of the filling in the center of the leaf. Fold the bottom of the leaf up over the filling, then fold in the sides. Roll the leaf up tightly, starting from the bottom. Repeat with the remaining cabbage leaves and filling.
- Cook the cabbage rolls: Place the cabbage rolls in a large pot or Dutch oven. Add the tomato sauce, beef broth, and bay leaves. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the cabbage rolls are cooked through.
- Serve the cabbage rolls: Serve the cabbage rolls hot, with additional tomato sauce and sour cream, if desired.
Conclusion
Pigs in the blanket cabbage rolls are a delicious and hearty dish that is perfect for a cold winter day. They are also a great way to use up leftover cabbage and pork. With a little planning and preparation, you can easily make these cabbage rolls at home. So next time you are looking for a new and exciting dish to try, give pigs in the blanket cabbage rolls a try. You won't be disappointed!
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