Nestled in the heart of the Appalachian Mountains lies a culinary sensation that is quintessentially Pennsylvania - the famous Pennsylvania Pigs in a Blanket. This irresistible treat is a regional specialty. Our variation combines the flavors of locally-sourced beef paired with peppers, sauerkraut, and cabbage. The origins of this delectable dish can be traced back to the early 1900s, where it quickly became a staple at family gatherings, church picnics, and community celebrations.
Pennsylvania Pigs in a Blanket
Pennsylvania Pigs in a Blanket
4
15 minutes
90 minutes
Main Dish
Nestled in the heart of the Appalachian Mountains lies a culinary sensation that is quintessentially Pennsylvania - the famous Pennsylvania Pigs in a Blanket. This irresistible treat is a regional specialty. Our variation combines the flavors of locally-sourced beef paired with peppers, sauerkraut, and cabbage. The origins of this delectable dish can be traced back to the early 1900s, where it quickly became a staple at family gatherings, church picnics, and community celebrations.
Ingredients
1 lb organic ground beef (option: substitute ground chicken)
1 medium-sized head of cabbage (boiled until soft)
1/2 onion (diced)
1 green bell pepper (diced)
2 cloves fresh garlic
- 1/4 tsp Himalayan pink sea salt
1/4 tsp ground black pepper
1 cup sauerkraut (optional)
14 1/2 oz canned diced tomatoes
2 tbsp organic tomato paste (no salt added)
Directions
Preheat oven to 350°
Remove leaves from a medium sized head of cabbage
For filling: Place the uncooked ground beef or chicken in a large bowl and add onion, green pepper, garlic, salt, and pepper. Mix well
Roll meat mixture into each leaf, tucking in sides, and place in casserole dish
Top with sauerkraut or fresh cabbage (optional)
Combine diced tomatoes with tomato paste and spread on cabbage rolls and sauerkraut.
Bake for 90 minutes or until meat is cooked through and cabbage is tender. You can also put this in a Crock-Pot on low for 3-4 hours. Enjoy!
