Cabbage And Piggies Recipes

PIEROGIES AND CABBAGE

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
• Heat bacon drippings over medium heat and stir in cabbage and onion; cover and cook for 10 minutes.
• Stir in tomatoes, vegetable oil, vinegar, sugar, salt and bacon; cook uncovered for 5 minutes.
• Meanwhile, prepare pierogies according to package directions; drain. Combine pierogies with cabbage mixture and serve.

HALUPKI (STUFFED CABBAGE)

Steps:

• Place the cabbage in a stockpot with enough water to cover.
• Add 1/4 teaspoon salt to the water and cabbage.
• Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
• Reserve 12 oz. of cabbage water.
• Preheat the oven to 350 degrees F (175 degrees C).
• Trim thick center vein off of bottom of each cabbage leaf.
• In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
• Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
• Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
• Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
• Layer the stuffed cabbage rolls over the cut leaves.
• In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
• Pour the tomato sauce mixture over the cabbage rolls.
• Cover roasting pan with aluminum foil.
• Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.

POLISH COAL MINER PIGGIES (STUFFED CABBAGE ROLLS- GOLABKI) #SUNDAYSUPPER

Steps:

• Remove the core (stem) from the head of cabbage with a long thin knife.Boil head until a leaf separates from the head and remove from the pot with tongs.
• Remove the thick stem from the back of leaf by cutting around it in a "V" shape, repeat this process until you have 12 to 15 leaves.Shred remaining cabbage.
• In a mixing bowl, add the salt, pepper, garlic powder, eggs, and uncooked rice and mix. Mince the green peppers, onions and celery and mix together. Add about 1/2 to 3/4 of the vegetable mixture to the meat mixture, add the rest to the shredded cabbage. Pour the diced tomatoes into a bowl and stir in sugar. .
• Prepare the pan by making a bed of the the cabbage/vegetable mixture.
• Make an elongated meatball and wrap in a cabbage leaf (place the meat at the bottom of the leaf, overlapping the slice that was made to remove the thick stem and roll about halfway (one turn), then tuck the edges of the leaf in and continue to tip of leaf. Place the roll place in the pan. Repeat for all leaves (remember measuring how much meat is in each leaf is based upon the size of the leaf - each one is an individual).
• Pour diced tomato mixture over the piggies.Add tomato juice to fill pans to just over halfway.
• Place bacon strips over piggies (one slice should cover two) and drizzle the maple syrup over the bacon. Cover pans with tin foil.
• Place in oven at 350 degrees for 45 minutes. Remove tin foil and cook for additional 15 minutes to brown bacon.
• Plate and drizzle some of the juice and shredded cabbage over them. These are usually served with bread (to mop up the juice) and mashed potatoes (also with some of the juice added over them - like gravy).

SKILLET PIGGIES (CABBAGE ROLLS)

Steps:

• In a large skillet, brown ground beef and onions. Do not drain.
• Add in shredded cabbage and cook for about 5-8 minutes til cabbage starts to look wilted.
• Add in beef broth, tomato sauce, crushed tomatoes, and rice. Mix well.
• Add in salt, pepper,brown sugar, and caraway seeds.
• Bring to boil, reduce heat,cover and simmer for about 20 minutes or until cabbage is tender.

PIGS IN A BLANKET

Steps:

• In a pot of salted boiling water, cook the cabbage leave for about 2 minutes. Drain on paper towels and allow to cool.
• Heat oil in a large skillet and cook onions until tender. Stir in green pepper and garlic and cook for three minutes. Stir in crumbled ground round and cook until meat is browned. Add thyme and season to taste. Stir in 1 cup crushed tomatoes and simmer gently for 2 minutes. Stir in cooked white rice and toss to coat. In a small bowl, mix together 1 cup crushed tomatoes and chicken stock and spread out in bottom of baking dish.
• Preheat oven to 350 degrees. Lay each cabbage leaf out flat ad place about 3/4 cup of rice mixture in center of leaf. Fold in sides of leaf and roll up. Place seam side down in baking dish. Cover dish with foil and bake for 20-30 minutes. Serve each cabbage roll up with a little sauce and garnish with chopped parsley

CABBAGE AND PIGGIES

Steps:

• Trim and quarter the cabbage and wash it well.
• Bring a large pan of water to the boil and throw in the cabbage.
• While it is cooking, cut the bacon into small pieces and fry in the butter in a hot frying pan.
• When it is tender, after about 10 minutes, drain the cabbage thoroughly, cut it into shreds with a knife and press lightly to strain off the water.
• Place it in a mound on a warm deep dish and throw the bacon and its hot fat over the top.
• Season with salt and pepper and a pinch of allspice and serve large helpings.