Pigs in the Blankets

German-Russian Pioneer Cookbook, p. 4

1 small firm head of cabbage

[1/4 c. vinegar]

1 lb. hamburger

1 small onion

1 medium size potato

1 c. rice

1 can tomato soup

½ c. cream

2 tsp. salt and pepper

Special thanks to the Klundt family for this magnificent cabbage!

Cut the core out of the cabbage, then soak in boiling water. Add 1 T. salt and ¼ c. vinegar to the water and soak till the leaves come off easy. 

This is one of those recipes that assumes you already know how to make the thing you're making, so use your best judgment with things. I browned the hamburger before making the filling just to be safe.

Mix hamburger, washed rice, cut up potato, onion, salt and pepper. Fill leaves with mixture, roll up and place in a greased kettle. Add about 2 c. of water. 

After all of the useful cabbage leaves were stuff there was still a lot of filling left over that I didn't know what to do with.

After the water is boiled down, pour the cream and tomato soup over them. Add a little water over them and let simmer slowly to heat it up.

Well look at that!

My Rating: 4/5 "All of that salt and pepper in the filling adds a nice zing! to these cabbage rolls. I also enjoyed the tomato soup, which may not be old-world authentic but it sure tasted good. There's a lot going on here but it all comes together well."