One of my favorite dishes growing up was my mom's pig in the blankets. This Polish dish (Golabki) is Midwest comfort food at its finest. It's a wonderful combination of meat with rice wrapped in cabbage leaves, which is then baked. A lot of recipes I substitute ground turkey for beef, but I recommend using beef for this recipes, it's a lot more successful. I hope you give it a try!
Pig in the Blankets
- 1 lb Ground beef 85/15
- 1 head of cabbage
- 1 Cup Rice
- 28 oz Tomato sauce
- 2 TB Brown sugar
- 6 oz Sauerkraut
- 1/4 cup Onion
- 1/4 cup chicken broth
- Preheat the oven to 350 degrees.
- Mix rice, onion and ground beef together in a bowl and set aside
- Cook quarter cup of onion and tomato sauce in a pan with your brown sugar. Let simmer for 10 minutes. Set aside.
- Cut the core out of the cabbage head and place into a large pot, with the cut whole on the bottom of the pot. Submerge 2/3 with water.
- Bring water to a boil and then reduce to a slow simmer, cover and cook for 2 to 3 minutes.
- Remove lid and with a pair of rubber tongs, or your hands, test to see if you can peel away the top cabbage leaf. If you can pull it away, try to pull away another two to three and then cover and let simmer for another 2 to 3 minutes.
- Take the hot cabbage leaves, scoop about 1/3 cup of the meat and rice mixture into the middle of your cabbage leaf, and then fold the cabbage leaf around the meat. It's kind of like wrapping a burrito, and you want to make sure it is completely sealed.
- Pour about half of the tomato mixture into a lasagna pan, then start adding the wrapped pigs.
- This process repeats until you have a pan full of pigs in one layer. (By "repeating the process" I mean uncover the boiling head of cabbage, remove 2-3 leaves, wrap meat with leaves, then place in the pan, then go back and get 2-3 more leaves, etc.)
- Once you have all your pigs in the pan, sprinkle a thin layer of sauerkraut and the remaining sauce over the pigs.
- Cover with foil and bake for 1 and 1/2 hours at 350 degrees.
- Remove the pigs and serve with mashed or roasted potatoes. Meat and potatoes, it's the Midwest!