SERVES 8
Pigs in a Blanket in some regions means a ’50s-style appetizer with crescent rolls and hot dogs, but in Pittsburgh, Pennsylvania, it refers to stuffed cabbage (much healthier, thanks to cabbage’s fiber and betacarotene). This recipe from Dr. Johanna Seddon’s mother is a traditional Polish recipe for golumpkies. You might make a big batch, since they freeze beautifully.
½ cup long-grain white rice (or brown rice or barley)
1 medium onion, chopped
1 medium cabbage (about 3 pounds)
1 pound lean ground pork or beef
1 large egg, beaten
One 15-ounce can tomato sauce, or for thicker sauce use tomato paste
Soak the rice in 2 cups of hot water for about 30 minutes to soften and remove some of the starch. Heat ¼ cup of water in a large skillet over medium heat. Add the onion and cook until soft, 3 to 5 minutes. Drain well.
Meanwhile, core the cabbage, place it in a large pot over high heat, and add water to cover. Boil for 15 minutes, or until pliable and soft. Drain and allow to cool completely. Carefully remove one leaf at a time. Using a sharp knife, remove the hard center vein from the leaves. Set the cabbage aside.
Drain the rice and add it to a large bowl with the meat, onion, and beaten egg. Gently mix them all together. Place a palm-sized amount into the center of a cabbage leaf and fold the leaf over, tucking in the sides to keep the meat mixture inside.
Place some extra cabbage leaves on the bottom of the pot and add the cabbage rolls packed tightly together. Add the tomato sauce and enough water to cover the cabbage rolls. Place additional cabbage leaves on top of the rolls. Simmer over medium heat for 50 to 60 minutes. (Keep an eye on them, making sure the bottoms of the leaves do not burn.)
| Nutritional Profile | |
| Serving size: 1 cabbage roll | |
|---|---|
| Calories: | 339 |
| Protein: | 41 g |
| Fiber: | 6 g |
| Fat: | 8 g |
| Saturated fat: | 2 g |
| Sodium: | 459 mg |
| Vitamin A: | 264 IU |
| Vitamin C: | 118 mg |
| Vitamin D: | 12 IU |
| Vitamin E: | 2 IU |
| Zinc: | 4 mg |
| Beta-carotene: | 138 µg |
| Lutein and zeaxanthin: | 44 µg |
| Lycopene: | 7,431 µg |