Fireman Bob's Pigs in a Blanket my way...
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 happiness with my way of doing " Pigs " !!!
NOTE! Depending on how much " meat mixture " you place in the cabbage leaves, will depend on how many servings you will have.
Fireman Bob :)
2 lbangus ground beef
1 lbpork, ground - spicy
1 1/2 cwild rice, cooked
1 1/2 cyellow onions - diced small
2 largecabbage heads - cored, and spines removed
2 largebags sour kraut - divided
16 ozcream cheese, room temperature - divided
8 largetomatoes, beef steak - skins removed, seeded, and diced
1 largetomato juice
1 Tbspred pepper flakes - crushed
1 bunchfresh parsley - chopped
2 tspcourse sea salt, or to taste
2 tspfresh cracked black pepper
4beef bouillon cubes
2 Tbsppaprika, hot - or your choice
2 tspcelery seeds
How to Make Fireman Bob's Pigs in a Blanket my way...
- 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.
- 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.
- 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.
- At this point, You want the mixture to be a thick consistency mixture in order to place in the cabbage.
- 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.
- Once You have all the meat mixture in cabbage leaves and rolled, set aside.
- 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.
- 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 " !!
- 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.