Pigs in the Blanket Aka Stuffed Cabbage
Unlock the comforting flavors of Eastern European cuisine with this hearty recipe for Pigs in the Blanket, also known as Stuffed Cabbage. Tender green cabbage leaves are delicately blanched, then lovingly wrapped around a flavorful filling of ground beef, ground pork, and perfectly cooked white rice, seasoned with garlic, onion, and warm paprika. Simmered to perfection in a tangy-sweet tomato sauce infused with brown sugar, lemon juice, and chicken broth, these cabbage rolls become meltingly tender and irresistibly delicious. Ideal for cozy family dinners or meal prep, this recipe is a labor of love worth every step. Serve these saucy, satisfying bundles with a dollop of sour cream or a sprinkle of fresh parsley for a classic finish that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.75 cup White rice
- 1 medium, finely chopped Onion
- 2 minced Garlic cloves
- 1 large Egg
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 28 ounces Tomato sauce
- 14.5 ounces Diced tomatoes
- 2 tablespoons Brown sugar
- 1 tablespoon Lemon juice
- 1 cup Chicken broth
Instructions
Bring a large pot of water to a boil. Carefully remove the core from the cabbage head and place it into the boiling water. Cook for 3-5 minutes, or until the outer leaves are pliable. Remove the cabbage and allow it to cool slightly. Gently peel off 12-15 large leaves, setting them aside.
In a medium saucepan, cook the white rice as per package instructions. Once cooked, allow the rice to cool slightly.
In a large mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, 1 teaspoon salt, 0.5 teaspoon black pepper, and paprika. Mix until thoroughly combined.
Trim the thick center vein from each cabbage leaf to make it easier to roll. Place about 3 tablespoons of the meat mixture onto the center of each leaf. Fold in the sides and roll the cabbage leaf tightly around the filling, creating a small parcel. Repeat with the remaining leaves and filling.
In a large pot or Dutch oven, combine the tomato sauce, diced tomatoes, brown sugar, lemon juice, chicken broth, and 0.5 teaspoon salt. Stir together to form the sauce.
Place the stuffed cabbage rolls seam-side down into the pot of sauce. Layer them if needed. Spoon some of the sauce over the top of the rolls to ensure they are covered.
Bring the sauce to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for 1.5 - 2 hours, or until the cabbage is tender and the filling is fully cooked.
Serve hot with a generous ladle of the tomato sauce on top. Optionally, garnish with fresh parsley or sour cream.
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1371 mg | 60% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 18.8 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 149 mg | 11% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1239 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
