STUFFED PIGGIES

Stuffed Piggies image

Yum! I made 2 pans of these last night. I especially love these the next day. Some things ( like chili ) just get better overnight! I hope you try them and enjoy as much as we do.. My photos

Provided by Cassie *

Categories Beef

Time 3h10m

Number Of Ingredients 20

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Ingredients

1 large head cabbage
1 c rice, par cooked about 7 minutes
1 1/2 lb ground beef
1 lb ground pork
1 medium onion, chopped - i par cook mine in 1 tbsp butter or oil
2 large eggs
1 - 2 Tbsp worcestershire sauce
2 Tbsp ketchup
2 1/2 tsp salt
1 tsp pepper
1 tsp paprika
SAUCE
2 large 14.5 ounce cans tomato soup
1/2 c brown sugar
1/4 c lemon juice
2 Tbsp vinegar
pinch allspice or to taste
1 1/2 can(s) water
1 - small can(s) crushed tomatoes
salt and pepper to taste

Steps:

1. Bring a large stock pot (12 quart) of water to boil. Core the cabbage and place upside down in the boiling water. ( or freeze head of cabbage the night before, thaw, and will be already softened ready to stuff. After about 5 minutes of blanching, drain cabbage upside down. Begin cutting each leaf from the core, drain on paper towels. Use whatever method might work better for you.
2. Carefully remove hard center vein, for easier rolling of the cabbage.
3. Chop whatever cabbage is remaining; scatter in the bottom of a 9 x 13 baking dish or larger. Set aside
4. Mix tomato soup with brown sugar, lemon juice vinegar, allspice, salt, crushed tomatoes and 1 1/2 cans of water. Feel free to taste and make sweeter or sour by adding more sugar or vinegar. I always make 1 1/2 times the sauce - we like to have plenty to drizzle over mashed potatoes. I don't like dry cabbage rolls either. Pour a thin layer over the cabbage on the bottom of the casserole.
5. Par cook 1 cup of rice in 1 cup of water and 1 tsp of salt for about 6 minutes. set aside. ( you don't want the rice completely cooked.)
6. Mix rice with ground beef, par cooked onion, eggs, Worcestershire sauce ,ketchup, paprika, salt and pepper.
7. One by one, take a cabbage leaf and cut any hard core at the bottom of the leaf out with by making a small triangle. Place about 1/3 cup or handful of the filling on the leaf, and roll and tuck from the top down. Place in rows in the pan, nice side up.
8. Cover with remaining sauce. Cover with foil. If you have leftover meat, make small meatballs and place all around where you have room. Bake 2 - 2 1/2 hours at 325 degree F.
9. Note: I sometimes rinse a bag of sauerkraut, drain well, and add that to the bottom of the baking dish. Add a little cracked black pepper, then cover with a small amount of sauce. Then lay my rolls on top... This particular time I did...