FIREMAN BOB'S PIGS IN A BLANKET MY WAY...

Fireman Bob's Pigs in a Blanket my way... image

Keeping with Tradition, Here I go again as I give You my version of Pigs in a Blanket! I LOVE cabbage, and with this recipe, I get the best of both worlds. Not only do I have cabbage, I have sour kraut and put my " signature " element of heat in this tasty dish! Please enjoy what I have created! May You all share in my...

Provided by Bob Cooney

Categories Beef

Time 3h30m

Number Of Ingredients 17

Ingredients

2 lb angus ground beef
1 lb pork, ground - spicy
1 1/2 c wild rice, cooked
1 1/2 c yellow onions - diced small
2 large cabbage heads - cored, and spines removed
2 large bags sour kraut - divided
16 oz cream cheese, room temperature - divided
8 large tomatoes, beef steak - skins removed, seeded, and diced
1 large tomato juice
1 Tbsp red pepper flakes - crushed
1 bunch fresh parsley - chopped
2 tsp course sea salt, or to taste
2 tsp fresh cracked black pepper
4 beef bouillon cubes
2 Tbsp paprika, hot - or your choice
2 tsp celery seeds
water, cold

Steps:

1. Begin by removing the core from the cabbage heads, cut heads in half, place cabbage in a LARGE stock pot and simmer on low heat till cabbage becomes par-boiled and pliable. DO NOT OVER COOK the cabbage. Remove from water and set aside.
2. In a LAGRE Dutch Oven, place ground beef, ground pork, onions, paprika, red pepper flakes, 2 beef bouillon cubes, celery powder, salt, black pepper, and parsley, sauté till meat is browned and onions are translucent. When meat is browned, pour 1 cup tomato juice and all the cooked rice into mixture. Take half of a bag of the sour kraut and add to the meat mixture.
3. Allow entire mixture to reduce. Remove from the heat and allow to cool. Once reduced, and cooled, add 8 ounces of the cream cheese and combine to stiffen the mixture.
4. At this point, You want the mixture to be a thick consistency mixture in order to place in the cabbage.
5. Begin assembling the " Pigs " by placing 1 to 2 tablespoons of mixture on a cabbage leaf and rolling and folding the meat inside and, if needed, push a toothpick through to hold closed.
6. Once You have all the meat mixture in cabbage leaves and rolled, set aside.
7. Place the rest of the sour kraut and remaining cream cheese in a bowl and combine thoroughly. Take your LARGE Dutch Oven and place enough sour kraut on the bottom to give a thin layer for the " Pigs " as a " nesting " bed. Place the " Pigs " on top of the sour kraut " bed " one layer deep at a time, add more sour kraut/cream cheese mixture on top of each layer,. Place the diced tomatoes on each layer as You " build ", continue to layer in the Dutch Oven till You have all the " Pigs " placed.
8. If You haven't already done so, pour the rest of the tomato juice in the Dutch Oven, and add enough water to cover entire contents with 1 inch above the last layer of " Pigs " !!
9. Cover the Dutch Oven, place in the oven and cook for 3 hours at 350 degrees. Serve with a nice Salad and your favorite Crusty Bread. ENJOY !!!