home made pigs in the blanket

a recipe by
Jamie Franks
Lake Milton, OH

This might seem like a lot of work but really it is very easy and well worth your time and I'm sure your family will love what you created. The sour cream on top of the pig gives it a special flavor which that is how I was raised to eat Pigs In The Blanket. I love to cook and this seems to be the time of year for this dish so hope you try this and let me know if you like it. Thanks If your head of cabbage is small try to use all of your leaves and if it is big take the left over leaves and put them on top of your pigs before pouring your V-8.

serves 12 or more pending on how large your head of cabbage is
prep time 30 Min
cook time 4 Hr
method Bake

Ingredients For home made pigs in the blanket

  • 1 lg
    head of cabbage
  • 1 bag
    of your favorite sauerkraut (do not drain)
  • 2 1/2 lb
    lean ground beef ( if you like you can add 1-pound of sausage with the beef)
  • 3 stalk
    celery chopped
  • 1 lg
    onion chopped
  • 1 c
    brown rice
  • 1
    8 oz can diced tomatoes undrained
  • 2
    eggs
  • 2
    fork fulls of fresh garlic
  • 1 1/2 tsp
    salt and pepper
  • 1 1/2 Tbsp
    worcestershire sauce
  • 1
    sour cream any type ( container))
  • 2 lg
    cans of crushed tomatoes (28 undrained oz)
  • 6
    fresh mushrooms sliced
  • 2 Tbsp
    brown sugar,marjoran,oregano,basil
  • 2
    bay leaves and 2 t lemon juice
  • 1 tsp
    thyme,
  • 1/2 bottle
    spicy v-8 juice (14 oz)

How To Make home made pigs in the blanket

  • 1
    First you will need two stock pots one to boil your cabbage in and then take out to cool. .Once cooled dig out the heart helps getting the leaves to come off without tearing
  • 2
    While the cabbage is cooking to loosen the leaves in the other stock pot Put all of your sauce ingredients in and cook on low for 1 hour. Starting with the crushed tomatoes and ending with the thyme
  • 3
    While sauce is cooking and cabbage is cooling prepare your Filling In a large bowl Start with beef and end with Worcestershire sauce. Mix this together and now you are ready to assemble your pigs
  • 4
    Gently pull leaves from cabbage and I put about a small handful pending on the size of leave and roll it up and I secure mine with a toothpick but you could leave this part out just becareful and place it on a platter till all pigs are rolled up and your filling is gone
  • 5
    Once this stage is complete now Put 1/2 of your kraut down in broiler pan and spoon in half of your sauce Layer pigs then rest of kraut on top with the remaining sauce
  • 6
    Once you have used up all ingredients, pour your Spicy V-8 juice all over the top. You can add more if you like but 1/2 bottle is plenty
  • 7
    Set oven to 325* and cook for 2 1/2-3 hours with lid on and do not take lid off and do not stir. Once done Serve with mashed potatoes and top the Pig with Sour Cream

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