Fireman Bob's Pigs in a Blanket my way...

Bob Cooney


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 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 :)

☆☆☆☆☆ 0 votes
8 to 10
30 Min
3 Hr
Slow Cooker Crock Pot


2 lb
angus ground beef
1 lb
pork, ground - spicy
1 1/2 c
wild rice, cooked
1 1/2 c
yellow onions - diced small
2 large
cabbage heads - cored, and spines removed
2 large
bags sour kraut - divided
16 oz
cream cheese, room temperature - divided
8 large
tomatoes, beef steak - skins removed, seeded, and diced
1 large
tomato juice
1 Tbsp
red pepper flakes - crushed
1 bunch
fresh parsley - chopped
2 tsp
course sea salt, or to taste
2 tsp
fresh cracked black pepper
beef bouillon cubes
2 Tbsp
paprika, hot - or your choice
2 tsp
celery seeds
water, cold

How to Make Fireman Bob's Pigs in a Blanket my way...


  • 1Begin 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.
  • 2In 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.
  • 3Allow 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.
  • 4At this point, You want the mixture to be a thick consistency mixture in order to place in the cabbage.
  • 5Begin 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.
  • 6Once You have all the meat mixture in cabbage leaves and rolled, set aside.
  • 7Place 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.
  • 8If 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 " !!
  • 9Cover 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 !!!

Printable Recipe Card

About Fireman Bob's Pigs in a Blanket my way...

Course/Dish: Beef, Pork
Main Ingredient: Beef
Regional Style: American