HOME MADE PIGS IN THE BLANKET

HOME MADE PIGS IN THE BLANKET image

Provided by Jamie Franks @cookie1960

Categories Beef

Number Of Ingredients 18

1 large head of cabbage
1 bag(s) of your favorite sauerkraut (do not drain)
2 1/2 pound(s) lean ground beef ( if you like you can add 1-pound of sausage with the beef)
3 stalk(s) celery chopped
1 large onion chopped
1 cup(s) brown rice
1 8 oz can diced tomatoes undrained
2 eggs
2 fork fulls of fresh garlic
1 1/2 teaspoon(s) salt and pepper
1 1/2 tablespoon(s) worcestershire sauce
1 - sour cream any type ( container))
2 large cans of crushed tomatoes (28 undrained oz)
6 fresh mushrooms sliced
2 tablespoon(s) brown sugar,marjoran,oregano,basil
2 bay leaves and 2 t lemon juice
1 teaspoon(s) thyme,
1/2 bottle(s) spicy v-8 juice (14 oz)

Steps:

First you will need two stock pots one to boil your cabbage in and then take out to cool. .Once cooled dig out the heart helps getting the leaves to come off without tearing
While the cabbage is cooking to loosen the leaves in the other stock pot Put all of your sauce ingredients in and cook on low for 1 hour. Starting with the crushed tomatoes and ending with the thyme
While sauce is cooking and cabbage is cooling prepare your Filling In a large bowl Start with beef and end with Worcestershire sauce. Mix this together and now you are ready to assemble your pigs
Gently pull leaves from cabbage and I put about a small handful pending on the size of leave and roll it up and I secure mine with a toothpick but you could leave this part out just becareful and place it on a platter till all pigs are rolled up and your filling is gone
Once this stage is complete now Put 1/2 of your kraut down in broiler pan and spoon in half of your sauce Layer pigs then rest of kraut on top with the remaining sauce
Once you have used up all ingredients, pour your Spicy V-8 juice all over the top. You can add more if you like but 1/2 bottle is plenty
Set oven to 325* and cook for 2 1/2-3 hours with lid on and do not take lid off and do not stir. Once done Serve with mashed potatoes and top the Pig with Sour Cream