Pigs in a Blanket (Stuffed Cabbage Rolls)


Recipe courtesy of Travis Scott, Director of Sales and Marketing

Serves 6 as a main course.

1lb each ground pork and veal
½ cup cooked Basmati rice
1 large yellow onion, finely chopped or grated
2 eggs
4 cloves garlic, chopped
A hand full of each, chopped:
Italian Parsley, Marjoram & Tarragon
1 head Savoy Cabbage
½ to ¾ cup bread crumbs

4 Tbsp. Olive Oil
1 clove garlic, chopped
1 sprig fresh Thyme
1 large yellow onion, chopped
1 carrot, diced
1 cup cabbage, chopped
2-28oz cans crushed tomatoes
1 cup beef stock
1 cup Handley Cellars Pinot Noir



Bring a large pot of water to a boil.
Peel the large outer leaves off the cabbage and blanch in the boiling
water. Keep an eye on them to make sure not to overcook, they should
be pliable. Remove from boiling water and lay on towel to dry. Chop the
inner cabbage leaves for the sauce.
Heat the olive oil in a stock pot, add the onion and carrot and cook over
medium low heat until soft. Add the garlic and cook for 2 more minutes.
Deglaze the pan with Pinot Noir, add tomatoes and beef stock. Add the
raw cabbage and the sprig of thyme. Drop temperature to low, cover
and simmer.

For the Filling:
In a large bowl combine all the stuffing ingredients and mix with a fork.
Don’t mash or squeeze the mixture or it will be dense not fluffy. To fill
the cabbage, place an overfull tablespoon of meat mixture at the base
of the cabbage leaf and roll toward the outer edge of the leaf tucking the
sides in as you roll. Once rolled place tooth picks through the rolls in an X formation to secure during cooking.
Place the finished rolls in the sauce and simmer 45-60 minutes.
We suggest serving over steamed rice.