Pigs in the Blanket Aka Stuffed Cabbage

Unlock the comforting flavors of Eastern European cuisine with this hearty recipe for Pigs in the Blanket, also known as Stuffed Cabbage. Tender green cabbage leaves are delicately blanched, then lovingly wrapped around a flavorful filling of ground beef, ground pork, and perfectly cooked white rice, seasoned with garlic, onion, and warm paprika. Simmered to perfection in a tangy-sweet tomato sauce infused with brown sugar, lemon juice, and chicken broth, these cabbage rolls become meltingly tender and irresistibly delicious. Ideal for cozy family dinners or meal prep, this recipe is a labor of love worth every step. Serve these saucy, satisfying bundles with a dollop of sour cream or a sprinkle of fresh parsley for a classic finish that will have everyone asking for seconds.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 1 head Green cabbage
• 1 pound Ground beef
• 0.5 pound Ground pork
• 0.75 cup White rice
• 1 medium, finely chopped Onion
• 2 minced Garlic cloves
• 1 large Egg
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Paprika
• 28 ounces Tomato sauce
• 14.5 ounces Diced tomatoes
• 2 tablespoons Brown sugar
• 1 tablespoon Lemon juice
• 1 cup Chicken broth

Directions

Step 1

Bring a large pot of water to a boil. Carefully remove the core from the cabbage head and place it into the boiling water. Cook for 3-5 minutes, or until the outer leaves are pliable. Remove the cabbage and allow it to cool slightly. Gently peel off 12-15 large leaves, setting them aside.

Step 2

In a medium saucepan, cook the white rice as per package instructions. Once cooked, allow the rice to cool slightly.

Step 3

In a large mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, 1 teaspoon salt, 0.5 teaspoon black pepper, and paprika. Mix until thoroughly combined.

Step 4

Trim the thick center vein from each cabbage leaf to make it easier to roll. Place about 3 tablespoons of the meat mixture onto the center of each leaf. Fold in the sides and roll the cabbage leaf tightly around the filling, creating a small parcel. Repeat with the remaining leaves and filling.

Step 5

In a large pot or Dutch oven, combine the tomato sauce, diced tomatoes, brown sugar, lemon juice, chicken broth, and 0.5 teaspoon salt. Stir together to form the sauce.

Step 6

Place the stuffed cabbage rolls seam-side down into the pot of sauce. Layer them if needed. Spoon some of the sauce over the top of the rolls to ensure they are covered.

Step 7

Bring the sauce to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for 1.5 - 2 hours, or until the cabbage is tender and the filling is fully cooked.

Step 8

Serve hot with a generous ladle of the tomato sauce on top. Optionally, garnish with fresh parsley or sour cream.

Nutrition Facts

Serving size	(2389.6g)

Amount per serving	% Daily Value*
Calories	1504.1

Total Fat 70.0g	0%
Saturated Fat 21.5g	0%
Polyunsaturated Fat 2.0g
Cholesterol 423.6mg	0%
Sodium 5876.3mg	0%
Total Carbohydrate 132.5g	0%
Dietary Fiber 26.6g	0%
Total Sugars 63.2g
Protein 88.4g	0%

Vitamin D 53.8IU	0%
Calcium 523.3mg	0%
Iron 10.3mg	0%
Potassium 2061.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.6%

Protein: 23.4%

Carbs: 35.0%