Real Recipes From Real Home Cooks ®

fireman bob's pigs in a blanket my way...

a recipe by
Bob Cooney
Cottonwood Heights, UT

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. Sincerely, Fireman Bob :)

serves 8 to 10
prep time 30 Min
cook time 3 Hr
method Slow Cooker Crock Pot

Ingredients For fireman bob's pigs in a blanket my way...

  • 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 lg
    cabbage heads - cored, and spines removed
  • 2 lg
    bags sour kraut - divided
  • 16 oz
    cream cheese, room temperature - divided
  • 8 lg
    tomatoes, beef steak - skins removed, seeded, and diced
  • 1 lg
    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
  • 4
    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...

  • 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 !!!