Keeping with Tradition, Here I go again as I give You my version of Pigs in a Blanket! I LOVE cabbage, and with this recipe, I get the best of both worlds. Not only do I have cabbage, I have sour kraut and put my " signature " element of heat in this tasty dish! Please enjoy what I have created! May You all share in my...
Provided by Bob Cooney
Categories Beef
Time 3h30m
Number Of Ingredients 17
Steps:
- 1. Begin by removing the core from the cabbage heads, cut heads in half, place cabbage in a LARGE stock pot and simmer on low heat till cabbage becomes par-boiled and pliable. DO NOT OVER COOK the cabbage. Remove from water and set aside.
- 2. In a LAGRE Dutch Oven, place ground beef, ground pork, onions, paprika, red pepper flakes, 2 beef bouillon cubes, celery powder, salt, black pepper, and parsley, sauté till meat is browned and onions are translucent. When meat is browned, pour 1 cup tomato juice and all the cooked rice into mixture. Take half of a bag of the sour kraut and add to the meat mixture.
- 3. Allow entire mixture to reduce. Remove from the heat and allow to cool. Once reduced, and cooled, add 8 ounces of the cream cheese and combine to stiffen the mixture.
- 4. At this point, You want the mixture to be a thick consistency mixture in order to place in the cabbage.
- 5. Begin assembling the " Pigs " by placing 1 to 2 tablespoons of mixture on a cabbage leaf and rolling and folding the meat inside and, if needed, push a toothpick through to hold closed.
- 6. Once You have all the meat mixture in cabbage leaves and rolled, set aside.
- 7. Place the rest of the sour kraut and remaining cream cheese in a bowl and combine thoroughly. Take your LARGE Dutch Oven and place enough sour kraut on the bottom to give a thin layer for the " Pigs " as a " nesting " bed. Place the " Pigs " on top of the sour kraut " bed " one layer deep at a time, add more sour kraut/cream cheese mixture on top of each layer,. Place the diced tomatoes on each layer as You " build ", continue to layer in the Dutch Oven till You have all the " Pigs " placed.
- 8. If You haven't already done so, pour the rest of the tomato juice in the Dutch Oven, and add enough water to cover entire contents with 1 inch above the last layer of " Pigs " !!
- 9. Cover the Dutch Oven, place in the oven and cook for 3 hours at 350 degrees. Serve with a nice Salad and your favorite Crusty Bread. ENJOY !!!
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King Rama
[email protected]Yum!
Khizir Hayat Khan
[email protected]Overall, I thought these pigs in a blanket were pretty good. I would make them again with a few modifications.
Abdullahi Abbas
[email protected]I would have liked the pigs in a blanket to be a bit more flavorful.
wazim wazim
[email protected]These pigs in a blanket were a bit too greasy for my taste.
Jessica Perez
[email protected]The recipe was easy to follow and the pigs in a blanket turned out great. I would definitely make them again.
Dilsher Sani
[email protected]I thought these pigs in a blanket were just okay. I've had better.
Hannan
[email protected]These pigs in a blanket were a bit dry for my taste.
Azeemullah Khan
[email protected]I was looking for a new recipe for pigs in a blanket and this one did not disappoint. They were a big hit with my family and friends.
Salma Mhamud
[email protected]These pigs in a blanket were easy to make and very tasty. I would definitely recommend them to others.
Pastor Celestine Vine
[email protected]I followed the recipe exactly and they turned out perfect. I will definitely be making these again.
Syscomptech Sales
[email protected]These were delicious! I used a different type of cheese and they turned out great.
Yousef Abosalma
[email protected]I've made these pigs in a blanket a few times now and they're always a crowd-pleaser. They're the perfect party food because they're easy to make and everyone loves them.
shiken mahara
[email protected]These pigs in a blanket were a hit at my party! They were so easy to make and everyone loved them.