They're Very Forgiving - Just Life Blog at Allrecipes.com - 173133

Just Life

They're very forgiving 
 
May 3, 2010 5:52 pm 
Updated: Jun. 5, 2010 4:31 pm
This is how I make Pigs In A Blanket. They are also called Hungarian Stuffed Cabbage Rolls, or Toltott Kaposzta. I wanted to do this as a nice pictorial, but you’ll just have to look at the poor little pictures at the end. The first one of me with my hand in the ground beef is blurry because I was holding the camera in the other hand. So I recruited the oldest son to take pictures. He didn’t do any better on some of them! You get the gist of the matter. It’s not hard. They’re very forgiving.
  • 1/4 C Rice(uncooked)
  • 1 pound Ground Beef
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 Onion-chopped
  • 2 Eggs
  • 1 head Cabbage
  • 6 C Tomato juice(48 oz can, or use vegetable juice)
  • 1 Tbsp Sugar
Here’s the directions:
Soften cabbage leaves by boiling, or cut core out, place in microwaveable bowl with water in bottom and plastic wrap top. I cooked mine probably 5-6 minutes. It’s hot, be careful if you are impatient like me and don’t wait for it to cool. Mix rest of ingredients except juice and sugar. It’s ok to use your hands and just gush it all up. Roll 2 Tbsp mix in softened cabbage leave (cutting thick white membrane out). Roll up one end, bring sides up, roll to end, place in pot bottom side down. Make some 'porcupines', meat mix loaves without wrapping cabbage around them for the cabbage haters. Cut any extra cabbage up and put in LARGE pot with rolls, sprinkle sugar over and pour juice over the top. Cover and cook on low heat for 2 hours. Do not stir pot, shake to keep from sticking, add juice if needed. Scotdog had a good suggestion, put the large leaves you usually pull off on the pot bottom to keep the rolls from burning or sticking to the bottom.

I used 2 pounds of ground beef this time and doubled the recipe. It made around 24 rolls. Ok, so I forgot to count them before I dumped all the juice in. That was my best count give or take a roll. And it just dawned on me, I only used 2 eggs instead of 4. But it seemed to be fine. You don’t want the meat mix to be falling apart on ya. I also used tomato sauce I froze from last year instead of juice (it’s pretty thin), because I still have a bunch to use up. Like I said, the recipe is very forgiving. You can also use V8 juice, even the spicy kind if you like that. I use Success instant rice and just cut open a bag. There was a little left after I measured out a half cup, so I just threw that in too. And the part that hit the counter when I cut the bag open with the knife just went in the garbage disposal. I tried cooking them in the roaster pan in the oven on 325 this time for a couple of hours. That worked out fine too, but takes more juice because I didn’t have to stack the rolls in a pot. I normally use my 6 qt pot for these and it is almost too little.  You can also use half ground beef and half sausage if you like. I never have. So, that’s it, mix and match. Add in extra spice if you like, I think I threw in a sprinkle of garlic powder this time. We have it with bread. Garlic bread for me and the rest of the crew eats bread with peanut butter on it and regular bread for sopping up all that good juice. And…as I was cutting up the roll in a bowl that I had for dinner I wondered….why didn’t I just make little ground beef balls, shred the cabbage, pour the juice over and cook? Why did I just go through all that rolling and stacking and it just gets cut up when you eat it? Next time I probably won’t. Cabbage soup it is!!
Ground beef mix,mush it up good
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Put meat mix in cabbage leaf
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Everyone in the pool! Before adding rest of cabbage and juice
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Chop up the rest of the cabbage
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All set to go in the oven
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Let's eat!
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Comments
May 3, 2010 6:31 pm
Oh Gosh Sassy that looks devine. I absolutely love stuffed cabbage and haven't had it in forever. The kids aren't crazy about it but I think I'll make up some for me at least. I think I'm with you on the garlic bread, I just don't see where peanut butter on bread with this really goes....but hey.....whatever.
 
May 3, 2010 6:32 pm
They look delicious! I made cabbage rolls for the first time this winter and thought it was a lot of fun and very delicious.
 
May 3, 2010 6:39 pm
Looks very good.....my Mom always called them Pigs in a Blanket too. I never liked the cabbage part, just ate the filling, lol. They also call them "Halupki" around these parts.
 
May 3, 2010 6:44 pm
Good Job!I make cabbage rolls but not often enough.I have cabbage in my garden so when it's ready for picking I think I'll make some.Thanks for the idea.Have a good night.
 
BD 
May 3, 2010 6:51 pm
Wow!! They look great... I was thinking about making them myself a few weeks ago but decided that maybe my cooking ability won't really stretch that far!!!
 
Paula 
May 3, 2010 7:04 pm
I've never made stuffed cabbage rolls but really want to. I love your instructions and your pictures. They really help me to see what I'll need to do. Thanks!
 
May 3, 2010 7:07 pm
Hey Hey Sassy old Lady, I haven't made those in Forever! I think yours look Fabulous! MMMMMMMMMM I should try to get the family to eat these delish little bundles on yummy goodness. Thanks for sharing:)
 
May 3, 2010 7:11 pm
Thanks everyone! I was trying for a picture to show how to fold them, but it didn't get taken. Son was too busy watching sports center, LOL! They are so easy, and like I said, I think I'll stuff make little meatballs next time and chunk the cabbage up! And Avon, my guys all eat peanut butter bread with chili and beef stew too. Something that started in hubbys family. I know, weird right?
 
May 3, 2010 7:12 pm
Sorry, not 'stuff' little meatballs, but 'just' make little.......
 
May 3, 2010 8:39 pm
ok saqssy! i'm driving over...if you make some pinto beans! love ya gal!
 
May 3, 2010 8:59 pm
Dude! I love pinto beans with onions and hot buttered cornbread! Meal in itself. First time I proudly served hubby that right after we got married, he wanted to know where the rest of dinner was. About 2 years later he asked me to make them again. Yeah, I hold a grudge forever! LOL, you are welcome anytime!
 
May 3, 2010 9:09 pm
This looks delicious. I've never had stuffed cabbage, but I would definitely give this a shot.
 
May 3, 2010 9:36 pm
Mmmmm that looks wonderful. I can't remember the last time I had stuffed cabbage. I saved your recipe and just happen to have a head of cabbage. Thanks, Sassy!
 
May 3, 2010 9:50 pm
I understand your thinking why not just do soup, but these are such plump little pockets of yum, and so intriguing in presentation, you may miss the fun of them. Great post...even if it was two in one week!
 
May 3, 2010 10:36 pm
I love cabbage rolls, I've never made them but need to try. My hubbys family eats them with sour cream which I think is strange. I grew up eating them just as they are, thanks for the photo pics it's really helpful to see the steps:-)
 
Lee B 
May 4, 2010 4:29 am
Yummy!I love cabbage rolls too. As for the pinto beans(we call'em soup beans)onions and cornbread-add some fried taters and THAT is the whole meal.;)
 
May 4, 2010 4:34 am
Oh LOVE this! What time is dinner? Any leftovers - I like them even more! LOL! I'll bring the adult beverages too!
 
May 4, 2010 5:52 am
Sassy, I want to know who in the family eats this with bread with peanut butter on it...very interesting! These sound great! I am copying the recipe down. (okay, I just went up and read about the peanut butter thing...thanks Avon)
 
May 4, 2010 6:53 am
looks great Sass, we love these things. Not a holiday goes by without a roaster full at the table
 
May 4, 2010 6:56 am
I LOVE these! But nobody else does. I made some this winter and froze them. Nice to have something only I like when everyone is gone :). Nice job sassy!!
 
May 4, 2010 7:20 am
YUM! Looks fantastic!
 
May 4, 2010 8:02 am
Thanks everyone! Hubby eats pb/bread and both sons have now taken up the habit. Hubby and I were discussing the rolls this morning, I sent him a text picture of them last night and he was showing it off at work, LOL! He suggested the little meatballs and layer like a casserole. But, you're right, they look so nice and tidy right before their bath of juice. And a lot more eye appeal in their little cabbage jackets.
 
May 4, 2010 10:18 am
Many years ago, I was invited to a neighborhood "swill" (pot luck). One dish I plainly remember was the stuffed cabbage. I had never heard of it before and it was the most anticipated dish at the swill. At the time, I hated cooked cabbage- to the point of gagging if I got near it. These folks were absolutely the greatest group of people to ever walk this earth and would have forgiven me if I refused the cabbage rolls. Instead, I reached way way down inside and gripped every bit of courage and took my first bite of cooked cabbage fully expecting an obnoxious reaction from my subconscious. It didn't happen! I loved it! Your cabbage rolls seem very similar to the ones that converted me!
 
May 4, 2010 12:49 pm
Hey Sassy, your cabbage rolls look awesome! I'm the only one who eats them because my mom always made either stuffed cabbage or stuffed peppers once a week when I was growing up ! Can I freeze them with or without the sauce? In order to get my stuffed cabbage fix I have to eat a Lean Cuisine meal, they are not bad but they are no where near as good as homemade!!!
 
May 4, 2010 2:44 pm
Growing up, every week one of our school lunches in the 50's was spaghetti, green beans and french bread with peanut butter. I'm sure it had something to do with the "food pyramid". I always thought it was a wierd combination of foods but I love french bread with peanut butter.
 
May 4, 2010 2:45 pm
We freeze them after cooking sometimes, if there is any left. Just portion out what you want sauce and all, in a freezer bag or a container. Works great.
 
MARCIL 
May 4, 2010 6:59 pm
I have never had or made cabbage rolls, but it looks so good. I love the "ready to go in the oven" photo, yum!
 
Jun. 5, 2010 4:31 pm
Toledo, huh? We must get together one of these days. This recipe sounds and looks wonderful.
 
 
 
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sassyoldlady

Living In
Toledo, Ohio, USA

Member Since
Feb. 2009

Cooking Level
Intermediate

Cooking Interests
Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Italian, Southern, Dessert, Quick & Easy

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About Me
I never cooked at home growing up, just seems to come naturally in our family. Good satisfying down home cooking. Love trying out new recipes, and the guys here love it too.
My favorite things to cook
Love easy fast recipes, like to bake if it doesnt involve pie crust or rolling out dough.
My favorite family cooking traditions
Southern from my family, Hungarian from my husbands side. Fried sweet potatoes,cornbread dressing,fried okra,Hungarian turkey,paliscintas,Pigs in a Blanket
My cooking triumphs
Most of what I cook,nothing special comes to mind
My cooking tragedies
Like a lot of others, that first Thanksgiving turkey. Still frozen and the paper sack of giblets still in there.
 
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