Pigs in a Blanket (Stuffed Cabbage Rolls)

These are a staple in our family. Nan makes them anytime my uncle George comes home to visit from Maine, every Christmas Eve, and a few other occasions throughout the year. I’m sure some of you may have had similar recipes, but Nan’s are the best! (Sorry not sorry 😎)… and we call them Pigs in a Blanket (or just “piggies”) 🐷… 

The first step is boiling the whole cabbage head to soften it enough that the leaves pull off and can be folded up. Nan prefers small to medium sized cabbages… She says they are sweeter. 

The filling for our “piggies” is a muxture of ground beef (no, not pork… don’t ask 😐) and cooked rice.

Once the cabbage is boiled, you pull the leaves off one by one being careful not to tear them. Trim the thick vein in the center so they fold easier as shown in the above picture.

Next, you stuff em! Just watch not to overfill… see how I did mine. Otherwise they will break open when the cook.

Then just roll them up. Roll over once, then tuck the ends in and finish folding the piggie over. Then place them into the roaster seam side down. There’s a video of Nan doing this on my Instagram in case you wanna see just how it’s done! πŸ€“

Nan lines the bottom of the roaster with with some of the bigger outer cabbage leaves, to keep them from burning. Then stack your piggies gently on top in layers… as you can see from the pic this makes A LOT! You WILL have leftovers… which is not at all a bad thing! πŸ‘

Finish with another layer of any broken or shredded cabbage pieces on top, like a blanket! πŸ˜‰ Then you pour your tomato soup mixture gently over all the piggies. You’ll want them pretty well covered. Now I actually found this recipe in type, and it literally says “cook for several hours”… Nan cooks hers overnight. She told me I couldn’t tell people to do that 😳, but I don’t listen 😏 … and I promise you the longer you cook them the better they will taste! πŸ·πŸ˜‹βœŒοΈοΈ


Pigs In A Blanket

Serves: a lot

  • 3-4 small heads of cabbage
  • 3 lbs. ground beef
  • 2 cups rice 
  • 65 oz. tomato soup 
  • 65 oz. water
  • Salt & pepper
  1. Cut center core out of cabbage. Boil whole heads, one at a time, in a large pot of water until soft.
  2. Cook rice according to package instructions.
  3. Combine rice and uncooked hamburger meat in a large bowl. 
  4. Pull leaves gently off cabbage heads and trim the thick bottom part so they’re easy to roll up.
  5. Fill a cabbage leaf with a small amount (maybe 1/3 c.) of beef and rice mixture. Do not overfill. Roll the cabbage leaves up, tucking the ends in and folding over one more time. 
  6. Line a roaster with the outer cabbage leaves so the piggies don’t burn. Then place the rolls seam side down gently in the roaster in layers. Top with more cabbage leaves or shredded cabbage.
  7. In a large mixing bowl combine the tomato soup and water. Laddle gently over the piggies in the roaster. You’ll want them completely covered. Use all of the soup mixture.
  8. Cover the roaster with the lid and bake at 200 degrees for several hours, or I recommend overnight. 

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