stuffed piggies

★★★★★ 4
a recipe by
Cassie *
Somewhere, PA

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

★★★★★ 4
serves about 18
prep time 40 Min
cook time 2 Hr 30 Min
method Bake

Ingredients For stuffed piggies

  • 1 lg
    head cabbage
  • 1 c
    rice, par cooked about 7 minutes
  • 1 1/2 lb
    ground beef
  • 1 lb
    ground pork
  • 1 md
    onion, chopped - i par cook mine in 1 tbsp butter or oil
  • 2
    large eggs
  • 1 - 2 Tbsp
    worcestershire sauce
  • 2 Tbsp
  • 2 1/2 tsp
  • 1 tsp
  • 1 tsp
  • 2 lg
    14.5 ounce cans tomato soup
  • 1/2 c
    brown sugar
  • 1/4 c
    lemon juice
  • 2 Tbsp
  • pinch
    allspice or to taste
  • 1 1/2 can
  • 1 - small can
    crushed tomatoes
  • salt and pepper to taste

How To Make stuffed piggies

  • 1
    Bring 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.
  • 2
    Carefully remove hard center vein, for easier rolling of the cabbage.
  • 3
    Chop whatever cabbage is remaining; scatter in the bottom of a 9 x 13 baking dish or larger. Set aside
  • 4
    Mix 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.
  • 5
    Par 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.)
  • 6
    Mix rice with ground beef, par cooked onion, eggs, Worcestershire sauce ,ketchup, paprika, salt and pepper.
  • 7
    One 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.
  • 8
    Cover 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.
  • 9
    Note: 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...