Stuffed Cabbage Rolls #1**, (pigs in a blanket)
Source of Recipe
mine
Halupki in Slovak, galumbki in Polish.
After trying other peoples stuffed cabbage rolls, I started to
make mine this way.
I do not care for rice in it as some do, as many people
put a Lot of rice in, so I don't use any, I use up any
extra cabbage instead, as it is, after all, stuffed cabbage.
I think it gives it a much better flavor.
If you insist on adding the rice, just use a palm full,
to the meat mixture...but I DO NOT USE the rice myself.
This makes a really, large batch so if you only want
a regular sized one, cut ingredients in 1/2.
Stuffed Cabbage Rolls #1**, (pigs in a blanket)
biggest 2 heads of cabbage I can find,
...or 4 smaller/medium ones
at least 5 pounds of ground meat, maybe
...a bit more as I like to make some meatballs
...to cook in with the sauce too
3/4 cup Italian seasoned bread crumbs
1 - 2 chopped onions
salt and pepper to taste
3, 28 ounce cans crushed tomatoes,
...(not diced or whole...my family does not like
...to eat big chunks of tomatoes)
1 - 2, 28 ounce cans tomato sauce
1/8 cup granulated white sugar
1/2 of a 14 ounce elbow "smoked sausage"
need a roasting pan big enough to cook
...a whole turkey in
wooden toothpicks
Cut as much of the hard core out of the bottom of the cabbage as you can.
Cooking and separating the cabbage leaves takes time...it can be done the
day before...just let cool and refrigerate until the next day if desired.
You can steam the cabbage in a colander over boiling water, removing the
leaves as they get sotened .......
or I prefer it this way as it does not heat the whole place up any sooner
than need be since you have to bake then anyway......
Place cabbage head in a bowl, cover with saran, leaving a little vent and
cook in a microwave for 3/4 minutes or until leaves start softening up.
Carefully remove from micro, remove plastic wrap. and then remove outer
softened leaves...set them aside.
Repeat until the leaves are too small to use for wrapping and set aside
to cool.
Cut straight across the leaves, where the harder core part of the leaves is.
Chop the leaves with what was left of the head of cabbage and set aside.
In a super large bowl...like the old tupperware size...place the ground meat,
bread crumbs, onion, salt and pepper and Half of the chopped cabbage.
This is where some people might add uncooked rice...I do not use it.
Mix all together and set aside.
In the roasting pan, pour the crushed tomatoes, tomato sauce, sugar and the
other Half of the chopped cabbage. Stir together.
Now take the cut cabbage leaves, place the meat mixture on one side and
start to roll. Fold in sides and continue to roll up. Fasten with toothpick
and place in roasting pan.
There is usually more meat then what leaves are there so roll into balls the
same size as the cabbage rolls and place in between the cabbage rolls.
Slice thin, the smoked sausage. Then sprinkle on top of meat and sauce.
Some people with eat these with it some won't but it enhances the flavor.
Cover and bake at 400 for another 30 minutes.
Reduce heat and continue baking for another hour, basting occassionally.
The meat should be cooked and the cabbage will be tender.
I usually serve this with mashed potatoes. Can make buttered noodles or
rice if you prefer.
If it looks as if it is starting to dry out, add some extra plain
tomato sauce...you do not want it to dry out.
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