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Carol's Stuffed Cabbage (Grandma's Pigs in the Blanket)

I never had much of an opportunity to spend time with my dad’s mother. But when we did it left me with many fond memories of her "pigs in a blanket", as she called her stuffed cabbage.  As a child I found this dish delicious, but as an adult I always found it lacking.  Dear wife took it upon herself to recreate this old classic, and in the process created a masterpiece.  The flavors are punched up, "kicked up a notch", as Emeril would say, and cooking times are adjusted slightly.  The results are simply terrific.

3 tablespoons paprika
1 teaspoon black pepper
2 teaspoons salt
1 teaspoon cayenne pepper
teaspoon nutmeg
2 teaspoons cumin
2-28 ounce cans crushed tomatoes
1 cup sour cream
1 large onion, finely diced
1 pound ground pork, browned
1 pound ground beef, browned
2 large eggs, beaten
1 cup rice, cooked according to directions until just tender
1 head cabbage

Cook the rice as per instructions. Mix the rice, pork, hamburger, egg, onion, one teaspoon salt and black pepper. Core the head of cabbage and place in boiling water about 5 minutes until you can loosen the leaves and they are a little soft. Rinse and drain and remove 10-11 leaves.

Prepare the sauce by combining tomatoes, sour cream, nutmeg, cayenne, paprika and the remaining salt in a sauce pan and allow to just come to a simmer.

Place spoonfuls of mixture onto cabbage leaf and roll, tucking the ends first. Place in large pan, pour the sauce over the cabbages, cover and cook at 325 until cabbage is tender (about 1 hours).

 

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