Stuffed Cabbage AKA Pigs in a Blanket

http://greenlitebites.com/2010/01/03/stuffed-cabbage-pigs-in-a-blanket/
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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. :) Stuffed Cabbage AKA Pigs in a Blanket

  • 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.

Stuffed Cabbage AKA Pigs in a Blanket - step 1

Place about 1/2 cup of the turkey/rice mixture in the middle.

Stuffed Cabbage AKA Pigs in a Blanket - step 2

Fold the sides in like a burrito.

Stuffed Cabbage AKA Pigs in a Blanket - step 3

Roll.

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.

Approx Nutritional Information per serving
Servings Amt per Serving
6 2 Piggies
Calories Fat Fiber WWPs
260 2g 8g old: 5 new: 6
Sugar Sat Fat Carbs Protein
13g 0g 39g 25g
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28 Comments and 0 Replies

  1. Renee

    Hey Roni, did you know you can freeze the cabbage head instead of having to boil it. From Mennonite Girls can cook blog:

    ‘In the bag that you brought your cabbage home. . .place the cabbage in the freezer and leave for 12 hours or overnight.. . .remove and leave to thaw at room temperature. .this will take awhile. . so I often take it the night before the day I want to make the cabbage rolls. The leaves will be soft and easy to use without having to boil them’

    Just a thought.

    Love your blog, your a great inspiration to us!!

  2. CZ

    Renee has a great point…I always freeze the entire cabbage head and upon defrosting, the cabbage leaves are pliable and ready for filling. Try it, Roni, it is a no fail procedure. Happy New Year!

  3. Andrea

    I tried something like this once and I loved them, but the hubby hated the combination of cabbage and tomato. (He’s Irish so **shrug**)
    When I did them they were fried as well as having a good amount of bacon and cheese crumbled on top. It was so unhealthy. I think I’ll try your way now!

    Do you think they can be frozen after cooking, for meals later on if I make a batch and the hubby still doesn’t like them??

  4. Andrea

    Thanks Roni! I’m going to try these tonight!!! Can’t believe how particular my hubby can be about cabbage!! We had a royal Christmas Day fight once about brussel sprouts!!! LoL!!

  5. Teresa

    These are a comfort food for me. I love them. Hubby doesn’t care for cabbage too much so I haven’t made them in a while.

    I cook them in the crockpot.

    I will also try to freeze the cabbage next time. It was always a pain to boil it.

  6. tj

    I think Im more excited that you gave me the idea to use those packs of rice instead of cooking up rice before I make stuffed anything! lol :) Great tip! Oh and dinner looks tasty but my boyfriends family makes what they call sweet dolma and its kinda the same idea. :)

  7. Rachel

    Looks yummy! Can’t wait to try it.

    Where do you get all of these ideas for recipes? Pigs in a blanket in the south are hot dogs in biscuits, hahaha. Not quite the same thing.

  8. Bridget

    Thanks Roni…Such a comfort food from my childhood! My mom gave us a pan of them recently, and I remembered how much I like them. Now I have your directions to make it easier!

  9. Christie

    I’ve only tried stuffed cabbage from a Lean Cuisine meal (pretty sad, right?) but this recipe looks pretty good. It has to be better than a frozen dinner, right!?

  10. Pam

    I love cabbage rolls (as my family calls them) and like what you’ve added to make them more interesting…thanks for the “renewed” recipe!!

  11. Colleen

    I love piggies! My husband doesn’t like cabbage either; what is wrong w/ these men??? lol
    I can’t wait to try this recipe.

  12. Dominic

    Those cabbage rolls look /so/ good! It reminds me so much of my mom. I must make these! We also call them pigs-in-a-blanket in Northwestern Pennsylvania as well. Must be a PA thing! :P

  13. Corrie Hatt

    My Boyfriend’s mom makes something super similar and they call it (stuffed cabbage rolls). I wasn’t sure all that went into it but its a lot like yours just not as healthy! lol! Brandon (boyfriend) LOVES these things!!! I am gonna use your recipe since its healthier and I like the freezing tip from the others! I’m gonna use it and I can’t wait! yummy!

  14. Kristine

    I just found your blog and these look very good. Wonder if I can convince the rest of the fam? Hope so because these are on the menu now for this weekend. Thanks!

  15. Diane

    I just have to second that freezing the head of cabbage first definitely makes it much easier to make stuffed cabbage. No need to boil a pot of water and handle a hot head of cabbage. :) We just made a batch last night. And I have to say that the stuffed cabbages I grew up with had rice in it. However, DH is 100% polish and they do not use rice. So the batch I made last night is without rice, which means lower points. :) Just thought I’d mention it.

  16. Shannon

    Thanks for the recipe, Roni!

    I made these on Monday and they were excellent :) I had 2 for lunch and froze the rest for lunches later on. I was wondering the best way to reheat them? Should I just out them in the oven @ 350 degrees?

    Thanks again!

  17. Colleen

    I tried this recipe for dinner tonight. It was delicious! I froze the cabbage and thawed it but it didn’t peel easily for me. Next time I’m going to stick w/ boiling it.

  18. Amy

    Just found your site, again. :o)
    These look so yummy. I’m saving this off for later use. We call them pigs-in-the-blanket here in Michigan, too, or Golumpki {Polish}.

  19. MARLY

    IN CANADA “PIGS IN A BLANKET” MEANS SAUSAGE IN A BISCUIT DOUGH. LOVE YOUR SITE, FOUND IT FROM “TIPNUT”.

  20. SHELBY

    I grew up in northeast pa and now live down south and when I mentioned pigs in the blanket to my fiancee he thought they were hotdogs rolled up in a croissant. I miss my granmothers piggies, I can’t wait to make these. It will bring back great childhood memories. Thany You very much for posting this recipe!!!!!

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