Pigs in the Blanket
from Dorothy Gaus
Servings
5
Servings
5
Ingredients
Instructions
  1. Cut core out of cabbage to depth of 3 inches. (Select a white cabbage with tight leaves that weighs about 4 pounds.
  2. Put cabbage into a large kettle of boiling water over high heat. With tongs, remove about 20 leaves as they wilt.
  3. Let leaves stand until cool enough to handle. Carefully cut out coarsest part of ribs with sharp knife.
  4. Cool remaining cabbage, and cut coarsely or chop. Put half of chopped cabbage into a large kettle.
  5. Fry 1 lb hamburger in minced onion in lard. Mix hamburger with ½ cup half cooked rice, 2 minced garlic, 1 egg, 2 tsps salt, dash pepper, dash paprika, and ketchup.
  6. Put a spoonful of meat mixture in center of each leaf; roll up, tucking end under. Put on top of cabbage in kettle.
  7. Top with remaining cabbage, 1 pound sauerkraut. Add 28 ounce can Italian tomatoes, ¼ cup butter. Season
  8. Add 1 ½ cup boiling water. Bring to boil; cover, and simmer for 45 minutes. Makes 5 hearty servings