Good Evening All!
I hope you're having a wonderful day!
I've been extremely busy this week and hubby has been a huge help with creating most of the meals. Today he wanted to play with the new food processor my daughter bought us for Christmas and decided to buy a head of cabbage and make coleslaw. So I told him to save the outer leaves and I would make Pigs-In-A-Blanket
... aka Cabbage Rolls
... aka Stuffed Cabbage.
Here are the ingredients I used:
Outer leaves from 1 head of cabbage (7-8)
Ground Meat ( 1#)
Boil In A Bag Rice (1 pkg)
Home canned Salsa (1 pint) ... you can use store bought.
Place your leaves in a large pot, cover with water and boil (about 5-7 min) until the leaves become transparent and pliable (be careful NOT to overcook).
In a bowl combine your ground meat & cooked rice.
I added a touch of garlic powder & onion powder.
Place 1/2 of your jar of salsa in the bottom of a casserole dish and reserve the other half for over top of your cabbage rolls.
Once your cabbage leaves are precooked ... transfer them onto a cookie sheet covered with paper towels to drain and cool down a bit so you can handle them.
You'll want to remove the center (stem part) from each leaf then cut the remainder of the leaf in half which gives you 2 rolls from each leaf.
Place a spoon full of the meat mixture into one end of the leaf and roll up.
Place 'end flap DOWN' in the dish to help keep them closed.
I had a few extras so I just placed them on top of the bottom layer.
Once they are all rolled and in the dish, cover with the remaining salsa (might need a little touch of water if your salsa was super thick like mine) ... then sprinkle with Parmesan cheese.
Oh Why Not!
I added some Mozzarella cheese to the top before baking too!
Place in a 350 degree oven for 30-40 minutes and Viola!
DINNER IS SERVED!
HIS PORTION . . .
MY PORTION . . .
See ... I do more than just make pretty cards! LOL!
Hope you'll try this recipe and if you do, please come back and leave me a comment ... I'd love to hear from you!
Thanks for stopping by and as always ...