Pigs in the Blanket...
Whatever your family calls them, these little meat dumplings of delight are a lot of work, but well worth the effort. My Granny was German and she made the meat with with semi cooked rice, ground pork, ground beef, and salt and pepper. She rolled them in the Cabbage leaves, then cooked them in saurkraut..No garlic or tomatoes of any kind.
These are more my Mother-in-Laws..
The meat was made with beef, rice, salt and pepper, and about a BULB of chopped garlic!!
After they were rolled, she dumped canned tomatoes over the top...Yummo!!!
Pic.1..After the leaves were semi boiled, and the middle back vein removed, the left over cabbage was chopped and put on the bottom of the roaster.
Pic.3..The 1st layer
Pic.4..Ready for the oven for about 2 1/2 hours at 350.
Pic.5..This is what was left out of about two dozen huge rolls...hehehe
They are always better the second day....
And yes, it is a very musical food!!!