Stuffed Piggies

Cassie *


Yum! I made 2 pans of these last night. I especially love these the next day. Some things ( like chili ) just get better overnight!

I hope you try them and enjoy as much as we do..

My photos


★★★★★ 3 votes

about 18
40 Min
2 Hr 30 Min


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1 large
head cabbage
1 c
rice, par cooked about 7 minutes
1 1/2 lb
ground beef
1 lb
ground pork
1 medium
onion, chopped - i par cook mine in 1 tbsp butter or oil
large eggs
1 - 2 Tbsp
worcestershire sauce
2 Tbsp
2 1/2 tsp
1 tsp
1 tsp


2 large
14.5 ounce cans tomato soup
1/2 c
brown sugar
1/4 c
lemon juice
2 Tbsp
allspice or to taste
1 1/2 can(s)
1 - small can(s)
crushed tomatoes
salt and pepper to taste

How to Make Stuffed Piggies


  • 1Bring a large stock pot (12 quart) of water to boil. Core the cabbage and place upside down in the boiling water. ( or freeze head of cabbage the night before, thaw, and will be already softened ready to stuff.

    After about 5 minutes of blanching, drain cabbage upside down. Begin cutting each leaf from the core, drain on paper towels.

    Use whatever method might work better for you.
  • 2Carefully remove hard center vein, for easier rolling of the cabbage.
  • 3Chop whatever cabbage is remaining; scatter in the bottom of a 9 x 13 baking dish or larger. Set aside
  • 4Mix tomato soup with brown sugar, lemon juice vinegar, allspice, salt, crushed tomatoes and 1 1/2 cans of water. Feel free to taste and make sweeter or sour by adding more sugar or vinegar.

    I always make 1 1/2 times the sauce - we like to have plenty to drizzle over mashed potatoes. I don't like dry cabbage rolls either.

    Pour a thin layer over the cabbage on the bottom of the casserole.
  • 5Par cook 1 cup of rice in 1 cup of water and 1 tsp of salt for about 6 minutes. set aside. ( you don't want the rice completely cooked.)
  • 6Mix rice with ground beef, par cooked onion, eggs, Worcestershire sauce ,ketchup, paprika, salt and pepper.
  • 7One by one, take a cabbage leaf and cut any hard core at the bottom of the leaf out with by making a small triangle. Place about 1/3 cup or handful of the filling on the leaf, and roll and tuck from the top down. Place in rows in the pan, nice side up.
  • 8Cover with remaining sauce. Cover with foil.

    If you have leftover meat, make small meatballs and place all around where you have room.

    Bake 2 - 2 1/2 hours at 325 degree F.
  • 9Note:

    I sometimes rinse a bag of sauerkraut, drain well, and add that to the bottom of the baking dish. Add a little cracked black pepper, then cover with a small amount of sauce. Then lay my rolls on top...

    This particular time I did...

Printable Recipe Card

About Stuffed Piggies

Course/Dish: Beef, Pork
Main Ingredient: Beef
Regional Style: Polish
Hashtags: #Dish, #cabbage, #Rolls, #main

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