"Pigs In The Blanket" Stuffed Cabbage
A hearty, comforting dish featuring tender stuffed cabbage leaves filled with seasoned beef and pork, simmered in tomato soup for rich, savory flavors perfect for family dinners.
Ingredients
Instructions
- Mix all ingredients (beef, pork, onion, water, rice, salt, pepper) together.
- Parboil the cabbage to loosen the leaves.
- Trim the core of the cabbage.
- Separate the cabbage leaves.
- Roll the meat mixture into each cabbage leaf, not too tightly.
- Place the stuffed cabbage leaves in a frypan or pot.
- Cover with tomato soup.
- Cover and simmer for 2 hours.
Tips & Substitutions
To enhance flavor, consider adding garlic or herbs like thyme to the meat mixture. If you’re short on time, you can use pre-cooked rice or replace it with quinoa for a gluten-free option. For a spicier kick, add a pinch of red pepper flakes to the filling. Make sure to not overstuff the cabbage leaves to allow room for expansion during cooking.
Serving Suggestions
Serve the stuffed cabbage with a dollop of sour cream on top for creaminess. Pair with crusty bread or a simple green salad to balance the meal. These make a hearty main course, perfect for family dinners or a cozy gathering, and would complement a meal featuring Geri'S Beef And Cabbage Soup for a comforting theme.
Storage & Reheating
Leftover stuffed cabbage can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place in a covered dish in the oven at 350°F until heated through, or microwave in individual portions. For best results, add a splash of water to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of "Pigs In The Blanket" Stuffed Cabbage contains roughly 153 calories, with 5g protein, 20g carbohydrates, and 7g fat. It is an excellent source of vitamin C (106% of the Daily Value) and vitamin A (42% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1072mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for the filling?
Absolutely! You can substitute the beef or pork with ground turkey or chicken for a lighter option. Just ensure that the meat is well-seasoned to maintain flavor. Mixing in some Italian sausage can also add a delicious twist.
What type of cabbage should I use?
Savoy or green cabbage are both excellent choices due to their tender leaves, which roll easily. If you're looking for a crunchier texture, Napa cabbage can also work well. Just be sure to parboil it to soften the leaves before stuffing.
Can I freeze the stuffed cabbage?
Yes, stuffed cabbage freezes well! Assemble and freeze them uncooked for up to 3 months. When ready to cook, thaw in the refrigerator overnight and then follow the cooking instructions. Alternatively, you can freeze leftovers for a quick meal later.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).