Stuffed Cabbages (Pigs in the Blanket)

By urbcindy

2 1/2 oz meat mixture = 26 - 29 pigs; 4 points each

Ingredients

• 1- 2 very large heads of cabbage
• 2 lb lean ground beef
• 1 lb lean ground pork or turkey
• 1 C cooked minute rice
• 1 small onion, chopped
• 3 celery stalks, chopped
• 1/8 C parsely flakes
• 2 beaten eggs
• Salt and pepper to taste (1 tsp and 1/4 tsp)
• 2 - 4 cans tomato soup
• 4 -5 bay leaves

Preparation

Step 1

- Core cabbage and place whole head in large pot of boiling water; as leaves cook, they can be removed one at a time from the head; place removed leaves on newspaper or paper towels to drain
- Beat eggs and add rest of ingredients except the soup and mix with hands
- On outer leaves, pare down large central area to a thinness lke the rest of the leaf
- Roll about 1/4 - 1/3 C mixture in each leaf depending on size of leaf
- Place small inner leaves on the bottom of a roasting pan and place "pigs" on top of these. Cover top with more leaves. Spoon tomato soup over top and add 4 or 5 bay leaves.
- Cover roasting pan and bake for 2 1/2 - 3 hours at 350