Tonight I took my first stab at Pigs in a Blanket (that’s what we call stuffed cabbage up in North East Pennsylvania.) I’ve been wanting to make them since mom made a batch of hers a few months back. They are a perfect meal idea to jam pack full of healthy veggies.
I’m going to write up how I made them this evening but I may change a few things next time. Not quite sure what yet, this is one of those ‘wing it, use what you got on hand’ type of meal ideas. :)
- 1 large head of cabbage
- 2 cups of cooked brown rice (I just used one of these
- 1 lb (16oz) extra lean ground turkey, raw
- 6 cloves of garlic minced
- 1/2 of a large sweet onion diced
- 1 small zucchini diced
- 1-2 cups baby spinach chopped
- 2 stalks of celery diced
- 1 tbsp + 1 tsp dried parsley separated
- 2 tsp dried basil separated
- 1 tsp dried oregano
- 1 can of condensed tomato soup
- 1 can diced tomatoes
- Kosher Salt & Pepper
Bring a large pot of water to a boil. Cut the core out of the cabbage and cook for 5 minutes. This will help loosen the leaves. After 5 minutes run under cold water.
Combine the brown rice, ground turkey, garlic, onion, zucchini, spinach, celery, 1 tbsp parsley and 1 tsp basil until well mixed.
Carefully separate a leaf from the cabbage head.
Place about 1/2 cup of the turkey/rice mixture in the middle.
Fold the sides in like a burrito.
Place in a deep baking dish.
Repeat until you run our of filling or cabbage leaves. You should get about 12. I actually ran out of leaves and used the rest of the filling in a pepper I had in the fridge. :)
Once the baking dish is filled with "piggies" mix the tomato soup, diced tomatoes, and the rest of the dried spices with a bit of water to thin it. Pour over the piggies, cover and bake for an hour in a preheated 350 degree oven. You may want to baste now and then to help keep everything moist.
Serve with the tomato soup mixture drizzled on top and sprinkle with a bit of salt and pepper.
Here’s the approximate nutritional info for how I made them above.
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