Old fashioned pigs in a blanket is a common meal that many people used to make about 100 years ago. This recipe was most commonly made by those who had family stemming from eastern Europe. Today, pigs in a blanket is typically something very different, usually a hot dog or mini dog wrapped in a puff pastry. These pigs in a blanket taste very different than the new version. The older version was savory flavored meat wrapped in a wilted and tender cabbage leaf and coated in a slightly sweet tomato sauce. Though this dish can be very messy to eat, it is filling and very delicious. This recipe makes 12 pigs and 4-5 adult sized servings. This recipe can also easily be doubled and frozen in a freezer container or casserole dish.
What You Will Need
- 6 Large Cabbage Leaves, Halved with Middle Stem Removed
- 1 Lb of Ground Beef
- 1 Medium Diced Onion
- 2 10.5 Oz Cans of Tomato Soup
- 1 6 Oz can of Tomato Paste
- 1 Tbsp Garlic Powder
- 1 Tbsp Italian Seasoning
- 2 tsp Paprika
- Mixing Bowl
- Large Dutch Oven of Water
- Thongs and Wooden Spoon
- Bring dutch oven of water to a boil. Add Prepared cabbage leaves and boil for 1-2 minutes until soft. Transfer to strainer and let cool. Place burger in a mixing bowl, add 1/2 onion, garlic, Italian seasoning, and paprika. Mix by hand. Add 1 can of tomato soup to bottom of slow cooker and stir in 1/2 can of tomato paste.
2. Once cabbage is cooled, form about 1/3 cup of meat mixture into a patty. Place patty on cabbage leaf and roll, tuck under ends, then place into slow-cooker. Repeat for remaining leaves, or until out of filling. Place down first layer of pigs, then spoon each with a layer of soup from a new can. mix remaining tomato paste with remaining soup. Place your second layer of pigs, then top with remaining sauce. Add 1 can of water and remaining onion, carefully stir and place on high and cover.
3. Check every hour and spoon with hot sauce. Once they begin to shrink, push more into hot sauce. Cook pigs for at least 2.5 hours on high before serving, making sure they are thoroughly cooked first. Plate and let cool 10 minutes before serving.