This is my dad's recipe that he makes for Christmas Eve. AKA Pigs in the blanket, but that is a loaded term.
Total Time: 12+ hours
Prep Time: 1 hour?
Cook Time: 11+ hours
Yield: one massive pot of stuffed cabbage
- 4 heads of cabbage, cooked
- 6 pounds sauerkraut, rinsed and drained
To combine:
- 4 pounds ground beef, uncooked
- 2 pounds Eckridge Farms smoked sausage, casings removed and chopped
- 3 medium onions, finely chopped
- 2 cups cooked rice
- ~4 cloves of garlic
- 4 eggs
Tomato sauce to cover the pot at the end (not sure how much or what kind?)
- Boil the cabbage:
Peel off the leaves when the cabbage is cooled and save for later step
- Wash the sauerkraut and drain, to remove some of the sourness:
- Cut up onion:
- Remove casings from sausage and chop:
- Put all of the ingredients on the "to combine" list in the big bowl:
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Mix up the ingredients in the big bowl.
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Wrap the inside ingredients in cabbage and place in the pot.
After each layer of cabbage, put in a layer of sauerkraut. See these videos for advice:
- Putting some cabbage on the bottom of the pot
- Stuffing the cabbage leaves
- Layering the stuffed cabbage and adding sauerkraut
- When finished wrapping, fill the pot with tomato sauce and cover
- Turn oven to 250˚ F and put the pot of stuffed cabbage in there for eleven hours.