Some call it stuffed cabbage. Some call it cabbage rolls. Around here, it’s known as pigs in a blanket — except for the sizable part of the population that calls it gołabki. Perrysburg resident Linda Homan decided to change things around a bit and call it Pigs Out of the Blanket. Her version is an unstuffed cabbage, with the ingredients laid out in layers and baked.
Pigs Out of the Blanket
1 pound ground chuck, cooked
1/2 small onion, diced
2 pounds cabbage, sliced thin
1 (30-ounce) can crushed tomatoes
1/2 teaspoon caraway seeds, optional
Salt and pepper
Layer cabbage, meat, onion, tomatoes, and seasonings in rectangular casserole. Lay a piece of waxed paper across the top of the casserole over the edges. en cover with foil. Bake covered at 375 degrees for 45 minutes. Uncover and continue baking until juices reduce and cabbage is tender, about 15-20 minutes more.
Serve with dumplings on top or mashed potatoes on the side.
Yield: 4 servings
— Linda Ho man
Have a recipe that is fast and healthy? Send it to firstname.lastname@example.org or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.