Grandma Spinda's "Pigs in the Blanket" (Cabbage Rolls)

This is a very special family recipe.  Just recently my Aunt Carol found a recipe card for this recipe written in my mother's handwriting.  Seeing as both my mom and grandma have both passed, this find is extra special to me.  I'd like to preserve it here and share it with all of you.

Ingredients:

1 small cabbage
1 medium onion
2 lbs of lean ground hamburger
3 cups of cooked rice, cooled (1 cup uncooked)
1 tsp salt
1 tsp pepper
garlic powder (sprinkled on hamburger)
1 large can stewed tomatoes
2 cans of tomato soup
some vinegar

Directions:

Cut an X on core of cabbage

Cook cabbage, boil 40 minutes covered with vinegar added to the water.  Remove cabbage and cool it.

Cook rice and cool it.

Cook onion in butter until soft.  Sprinkle salt and pepper while you're cooking it.

To prepare the filling: Mix rice, onion, hamburger, and seasonings together with hands.

Cut the core out of the cabbage and start gently pulling off leaves.  Stuff leaves with meat mixture and roll it up (kind of like a burrito).  I work on a big cookie sheet (less mess).

In a big oven-safe pan with lid to cover, put 2 cans of tomato soup (mix soup with water) in pan; lay your pigs in.  Add stewed tomatoes on top.  Cut up any extra cabbage and throw it in too.

Bake at 350 degrees for 1 hour. 

This recipe makes lots!  About 20 pigs.  The 2nd time you eat them they're even better!

(On the left, Grandma Spinda... On the right, my mom, Jeannie)

<3 H