Pig in the Blanket
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cabbage
|
*
|
| ½ | cup |
rice
long-grain, uncooked |
|
| 1 | pound |
sausage
|
|
| 16 | ounces |
sauerkraut
|
|
| 16 | ounces |
tomatoes, canned
|
|
| 6 | each |
pork chops
lean |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cabbage
|
*
|
| 118 | ml |
rice
long-grain, uncooked |
|
| 453.6 | g |
sausage
|
|
| 462.4 | ml/g |
sauerkraut
|
|
| 462.4 | ml/g |
tomatoes, canned
|
|
| 6 | each |
pork chops
lean |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Wash and place cabbage leaves in boiling water for 5 minutes and drain.
Mix sausage and rice; roll up in cabbage leaves; fasten with toothpick.
Place rolls in bottom of large pan in a nest of extra cabbage leaves.
Brown pork chops.
Pour tomates and sauerkraut over cabbage rolls; then add browned pork chops.
(Liquid should cover it.) Salt and pepper to taste.
Cook 4 hours over low heat, covered tightly.
Serves 6
