PIGS IN THE BLANKET
Ingredients
1 head of cabbage 1 pound beef (chuck roast), cut into small pieces ¾ cup rice 1 onion, finely chopped Salt and pepper, to taste A pinch of cinnamon (optional) 1 tablespoon butter 2 tablespoons vinegar Water (enough to cover the cabbage rolls)
Instruction
Prepare the Cabbage: Soak the head of cabbage in hot water for a few minutes until the leaves are pliable. Be careful not to over-soak. Separate the leaves and set them aside. Prepare the Filling: In a bowl, mix the chopped beef, rice, onions, salt, pepper, and a little cinnamon until well combined. Assemble the Rolls: Place a small amount of the filling onto the center of each cabbage leaf. Roll the leaf around the filling, tucking in the sides to secure. Cook the Rolls: In a large kettle or pot, melt the butter at the bottom. Arrange the cabbage rolls snugly in the pot. Add enough water to cover the rolls and stir in the vinegar. Simmer: Cook the rolls over low heat for about 1 ½ hours, until the cabbage is tender and the filling is fully cooked.
Made with FlippingBook - Online Brochure Maker