I have tried to duplicate the stuffed cabbage that my Croatian aunts used to make and I always fell short in some way. Do you cook the rice first or not? Beef AND Pork? Is it OK if it looks pink? (if you use pork, it will have a pink color). Well, I think I've finally got it down, perfectly!
Pigs in the Blanket
- Pork and Beef - equal parts
- Rice - any kind - I like to use brown - uncooked
- Sauerkraut with juice - 2 cans or a 1# bag (add as much juice as you would like)
- Tomato Sauce
- Hungarian Paprika and Butter Mixture
- Smoked Sausage - I use Kielbasa
- Water - From cooked cabbage or plain
- Salt & Pepper to taste
- Sour Cream
Tip: You can freeze the head of cabbage and then you don't have to blanch it.
Mix the beef and pork and add as much rice as you would like (remember the rice will expand). Add salt and pepper.
Roll mixture in cabbage leaves and trim off ends and tuck in. Save trim to add to the pot.
Alternate layers of cabbage rolls, sauerkraut, sausage in a big pot. Cover with liquid from cabbage or plain water. Add about 12 oz of tomato sauce (with chunks of tomato).
Melt about 3 T of butter and add 1 T of paprika. Add this to pot.
Cook for about 2 hours on the stove on low heat or can be done in the oven.
Top with a dollop of sour cream when serving. Always goes great with good ole mashed potatoes or spaetzle!
If you try it, let me know what you think!
Sheila
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