As we eagerly anticipate the arrival of the New Year, it's the perfect time to start embracing the traditions that make this season so special. John's family's traditional Pigs in a Blanket recipe is a delightful way to prepare for the festivities. Made with our pasture-raised ground pork, this dish is not just a meal, but a symbol of luck and prosperity for the upcoming year.
We invite you to join us in this delicious tradition. Whether it's for your holiday gatherings or a cozy family dinner, this recipe is sure to bring warmth and joy as we count down to the New Year.
My Italian mother had a panache for German cooking food. Don’t get me wrong, she used to make homemade spaghetti noodles and sauce too, but she could do pork, cabbage, and potatoes with the best of them. I guess she picked it up from the neighbors as I recall she claimed to have grown up the only Italian in a predominately German town just East of Pittsburgh, PA.
Somehow, we maintained the Pennsylvania Dutch tradition of having pork and cabbage on New Year’s Day, symbols of luck and prosperity. The pork, representing forward progress and optimism, as pigs are known to root forward, and the green cabbage, echoing the color of money, come together in a dish that's not just about taste, but about ushering in a year of abundance and good fortune. Of course, black-eyed peas make a good side dish (for you southern folks out there).
Stuffed Cabbage (or Pigs-in-the-Blanket) is a great way to enjoy our pasture raised ground pork and to honor the memory of my mother. I spoke to her a few years before she passed away about how to make it, but I never wrote it down and only made it the following day, so when I set out to put together a New Year’s feast, I wanted to take a test run. The pictures below are from the test run, but I’ve tweaked the recipe a bit based upon experience. I think you can fill in the gaps.
Begin by preparing rice – start with half a cup of dry rice, which should yield about one cup when cooked. Allow the cooked rice to cool down.
Next, focus on the cabbage. Remove the core and the thick, stemmy parts near the core from the cabbage head. Then, place the entire head in a pot, covering it with water. The goal is to parboil the cabbage just enough so that the leaves can be easily removed whole. Be cautious not to overcook; you want to avoid the leaves becoming too soggy, which could cause them to tear during rolling. Steaming or baking are also viable options for this step.
Set aside around ten cabbage leaves to cool.
For the filling, mix the following in a bowl:
- 1 cup of cooked rice
- 2 lbs of ground pork
- 1 cup of chopped onion
- 2 tablespoons of chopped parsley
- 1 tablespoon of minced garlic
- Salt and pepper to taste
(Feel free to explore other recipes online for different seasoning ideas.)
Combine these ingredients thoroughly and form them into substantial meatballs, roughly a cup each in size.
Finally, wrap each meatball in a cabbage leaf starting at stem, ensuring they are neatly tucked and rolled.
Spread about 2 cups of drained sauerkraut at the bottom of a casserole dish.
Arrange the cabbage-wrapped meatballs (Pigs-in-the-Blankets) on the sauerkraut layer, then top them with another layer of sauerkraut.
In a separate bowl, blend a small can of tomato paste with approximately ¼ cup of chicken broth to create a thick syrup-like consistency. You can also experiment with drained crushed or stewed tomatoes. Season this mixture to your liking, then pour it over the stuffed cabbages.
Cover the dish and bake for 75 minutes at 350 degrees Fahrenheit.
Serve this hearty dish with a side of mashed potatoes and black-eyed peas.
As we step into December, filled with the anticipation of festive gatherings and cherished moments, we hope our family's recipe adds a touch of warmth to your holiday preparations. And speaking of holiday meals, don't miss our exclusive selection of special cuts perfect for your holiday table. Whether it's a whole beef tenderloin, a smoked ham, or a succulent rack of lamb, these premium cuts are available in limited quantities for pre-order. Ensure your holiday feast is unforgettable with these exceptional offerings. Happy cooking and happy holidays!
