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Cabbage Pigs in Blanket (Stuffed Cabbage Rolls)

By Victoria · On: Oct 31, 22 · Last Modified: Mar 17, 23

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  • 2

Were you on a visit to Hungary and tried the cabbage pigs in a blanket and now you’re trying to make it at home? Or maybe you had a Hungarian grandmother which did those for you in your childhood? In both cases, I think you were surprised by how delicious this dish is. I tried to describe everything in detail to help you to recreate this comfort food in your kitchen.

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Close look of sliced cabbage pigs in the blanket in a light blue plate.

Delicious stuffed cabbage rolls called cabbage pigs in the blanket are basically ground pork meat mixed with some sauteed vegetables and rolled in cabbage leaves. Is a comfort food widely popular in Hungary called Toltottkaposzta.

Also, a similar variation you will find in Romania and the Republic of Moldova. They are called “Sarmale” but they are a lot smaller than these ones.

If we will compare the Romanian sarmale with Hungarian pigs in the blanket then the difference will be in the ratio of the ingredients.

Pigs in the blanket have about 10% rice or bulgur and 90% meat and vegetables while in Romanian Sarmale, we have 80% rice and 20% meat and vegetables.

It is called Cabbage Pigs in the Blanket because we have mostly pork meat that is covered in a blanket of a cabbage leaf.

Even if there is some work to make this delicious dish, the steps are very simple and easy to follow. I tried to describe everything in detail so you shouldn’t encourage any difficulties in the process of making them.

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Let’s dive in!

Close look of cooked cabbage pigs in the blanket.
In This Post: show
1 👩‍🍳 What You Will Find in This Post?
2 🥰 Why You Will Love This Recipe?
3 🥘 Ingredients and Substitutes
4 👩‍🍳 Step-by-step Directions
5 🍽️ Serving Suggestions
6 🏆 Expert Tips. What to Pay Attention To?
7 ♻️ Make Ahead, Storage and Heating:
8 📋 Recipe Card:

👩‍🍳 What You Will Find in This Post?

  • Best substitute suggestions in case you don’t have some of the ingredients.
  • How to get a more intense taste of the cabbage pigs in a blanket.
  • How to roll correctly the cabbage pigs in order to keep their shape.
  • How to give them a creamy texture to the meat.
  • You should pay attention to get a juicy inside stuffing mixture.

🥰 Why You Will Love This Recipe?

  • It is a perfect recipe for the cold seasons when you want something that reminds you of your grandmother’s comfort food.
  • It is a healthy recipe with low carbohydrate content.
  • If you got bored of the traditional recipes of ground meat, this is a refreshing alternative.
  • This type of food keeps perfectly for 3-5 days in the refrigerator, which allows you to prepare a larger portion on the weekend and serve it during the week.
  • Serving suggestions and a lot more tips.

🥘 Ingredients and Substitutes

Top view grounded pork near a fresh cabbage, onions, garlic, tomatoes, a carrot and a dill branch.
  • Ground Pork. I used minced pork shoulders. If you want less fatty meat, you can use pork loin. But in this way, you will have to add more vegetables because the composition will be dry. Or if you prefer fattier meat, use pork neck. The optimal variant would be meat with a fat content of 20-25%.
  • Carrot. I used 1 large carrot, but beside it, you could also add other root vegetables such as parsnip or celery.
  • Cabbage. I used classic cabbage, but if you want this recipe to cook faster, then you may consider replacing classic cabbage with Chinese cabbage (napa cabbage) because the latter has a shorter cooking time.
  • Onions. I used white onions but you can replace them with any other type of onion that you have on hand.
  • Garlic. I used fresh garlic, but if you don’t fresh garlic at hand, you could replace it with dried granulated garlic.
  • Tomatoes. We need to use fresh tomatoes for additional acidity in this recipe.
  • Bulgur. If you don’t have it on hand, you could replace it with rice in the same proportions. If you want a recipe completely without carbohydrates, you can remove the bulgur from the recipe, but in this case, you will risk that the contents inside will be drier. In that case, consider adding more vegetables.
  • Tomato Paste. I used tomato paste to make the sauce in which the cabbage rolls will be baked. But if you have several slightly acidic fresh tomatoes on hand, I really encourage you to use grate the tomatoes and use them instead for the sauce. By using fresh tomatoes, the taste will be more balanced.
  • Water from the boiled cabbage. We only need it if you are going to use tomato paste. In this case, we will use water to dissolve the paste until we get a consistency of a sauce.
  • Dill. If you don’t have fresh dill at hand, you could replace it with a dry one, or you could omit it altogether if you don’t like the taste of the dill.
  • Salt & pepper. I only used black pepper, but if you prefer spicy dishes, you could also add chili flakes.
  • Olive oil.

👩‍🍳 Step-by-step Directions

We will start this recipe by chopping finely the onions and garlic cloves. After this, take a larger saucepan and heat a little oil in it.

When the oil has heated up, add the chopped onion and garlic.

Season with salt and pepper and mix well. Cook for 2-3 minutes on medium heat.

After that, when the onion gets a slightly transparent color, add the grated carrot. Mix well again and cook the vegetables until the carrot becomes softer. This should take about 5-7 minutes on medium heat.

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Quick Note: Don’t forget to mix the vegetables from time to time to avoid burning them.

When the carrots have softened, add the grated fresh tomatoes and cook all the vegetables for about 3 minutes.

Step-by-step caramelizing onions with carrots and fresh tomatoes in a saucepan.

Turn off the heat and leave the pan aside to cool.

In the meantime, we will prepare the cabbage leaves.

For this, take a large saucepan in which you can fit the whole cabbage. Half fill it with water and put the pan on the heat to boil the water.

In the meantime, wash the cabbage well and remove the stem.

Cleaned cabbage on a white table with a few dill leaves and minced meat.

When the water starts to boil, put the cabbage in the pan of water and turn it with the stem down. When you see that the leaves start to soften, start to separate them one by one.

Quick Note: There is no need to boil the cabbage entirely. All we will need is to soften the cabbage layers so that they come off and you can roll them afterward.

Woman hand holding a cabbage leaf over a pan with boiled water.

Put all the leaves aside on a plate to cool. In the meantime, we’ll get to work on the cabbage filling.

Quick Note: If you will use tomato paste, don’t throw away the water in which we just warmed up the cabbage. We will need it later to dissolve the tomato paste in order to make a sauce consistency.

Now, take a deep bowl and put in it the pan-fried vegetables, minced meat, bulgur, and chopped dill. and Season everything with salt and pepper.

Top view of stuffing mixture for cabbage pigs in the blanket.

Mix well until you get a uniform composition.

Now we are ready to roll the cabbage leaves together with the filling we just made.

Quick Note: If you picked a large cabbage, then cut the leaves in half. If the cabbage you used is medium or small, then you should only cut the thick part of the leaf to be easier for you to roll the cabbage leaf.

After this, carefully arrange the cabbage leaf on the work surface and put the meat composition on the cabbage roll.

I used about 2 tablespoons of the filling for each roll. But it all depends on how large you plan to make the cabbage rolls and how large is your cabbage leaves.

Quick Note: It is important to put a sufficient amount of meat in such a way that will be easy for you to roll it in the cabbage but at the same time not too little stuffing mixture because you will have the wrong balance between the cabbage and meat.

Pro Tip: Place the meat on the cabbage leaf so that there is a little space on the sides so that you can seal the ends well at the end.

Follow the steps as you see in the collage below:

Step-by-step how to roll cabbage pigs in the blanket on a white table.

After you have rolled all the cabbage rolls, if you decided to use sauerkraut or (sliced) pickled cucumbers, arrange them in a thin layer on the bottom of the pan in which you will bake them in the oven.

After that, arrange all the cabbage rolls in one layer in the oven pan.

Top view of a large oven plate with cabbage pigs in the blanket.

After you have arranged the stuffed cabbage in the pan, it is time to prepare the tomato sauce that we will pour over the cabbage.

Quick Note: If you decided to use fresh tomatoes, then you need 1 1/2 cups of grated fresh tomatoes.

If you decided to use tomato paste, then put the tomato paste in the frying pan in which you sauteed the vegetables and fry it for about 30 seconds until it starts to emit a pleasant smell.

After this, gradually add 1 1/2 cups of water in which the cabbage was boiled and mix until the tomato paste is completely dissolved.

Pouring boiled water over tomato pasta.

After this, pour the obtained sauce over the cabbage rolls. If you used fresh tomatoes, then just pour the grated tomatoes on over the rolled cabbage.

Pouring tomato sauce over cabbage pigs in the blanket.

Preheat the roll to 350°F (175°C) and cook for approximately 90 minutes.

Pro Tip: Position the tray in the oven at the 2nd level from the bottom to avoid burning the top layer above and to help the sauce evaporate. By doing that, the sauce will have a creamier texture.

Inserting in the oven a big plate of cabbage pigs in the blanket.

In the end, you will get some juicy rolls with a rich golden color. And the leftover sauce that will leak in the oven tray will be perfect to be served on top of the rolls when you put them on the serving plate.

Close look of white plate with oven-baked cabbage pigs in the blanket.

For more color and taste on your plate, I recommend you add a tablespoon of sour cream or Greek yogurt.

Quick Note: Average portion per person is 2-3 rolls per person.

Close look of sliced cabbage pigs in the blanket in a light blue plate.

🍽️ Serving Suggestions

Serve with yogurt or sour cream base sauce. You could also serve them with some pickled vegetables or near a green salad.

🏆 Expert Tips. What to Pay Attention To?

  • For an optimal taste balance, I will recommend adding a touch of acidity. For this, you can use “Sauerkraut” (which is a German pickled cabbage without vinegar) or some pickled cucumbers. As an alternative, you can replace the tomato paste with fresh tomatoes that have a more acidic taste.
  • This is a starting base recipe to which you could add other spices that you prefer to use with the pork to personalize the recipe to your taste.

♻️ Make Ahead, Storage and Heating:

Can I Prepare them Ahead?

Yes, you can prepare the cabbage pigs in a blanket ahead of time and keep them for up to 5 days in the refrigerator. Because of that, if you know that you will not eat the entire amount of this dish in the next day or two, consider dividing the food into portions from the very beginning to minimize contact with the air with it.

Thus, you will be able to take out of the refrigerator the exact portion that you will eat in one sitting without affecting the other portions.

If you have a vacuum sealer, you could use it to keep even more taste and extend the storage time.

Can You Freeze the cabbage pigs in the blanket?

Yes, you can freeze the cabbage pigs in the blanket for up to 3 months without losing their texture and taste. Make sure to use airtight containers or freezing bags to improve the taste of the dish after thawing.

How to Reheat them?

You can heat the stuffed cabbage in a pan on low heat or in the microwave for 1-2 minutes.

If you want to heat frozen cabbage, I recommend you to leave it overnight in a refrigerator to thaw slowly and not lose its texture and taste.

If you don’t have time to defrost the cabbage pigs in a blanket, you can put them directly in a frying pan on low heat or in the microwave, but in this case, you risk that the meat will dehydrate and be drier.

📋 Recipe Card:

Close look of elegant plating of cabbage pigs in the blanket.

Cabbage Pigs in the Blanket (Cabbage Rolls)

Victoria
Cabbage pigs in the blanket are so easy to make. You will need to caramelize the onions with carrots and tomatoes, mix them with ground pork and cover everything in cabbage leaves and to cook them in the oven for 30 minutes.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Dinner, Main Course
Cuisine American, Chinese, German
Servings 8 people
Calories 413 kcal

Equipment

Sauce Pan
White Plastic Cutting Board.
Cutting Board
Chef Knife
Chef Knife
White Ceramic Bakeware
Casserole

Ingredients
  

  • 2.2 lb Ground Pork
  • 2 Garlic cloves
  • 2 Onions
  • 1 1/2 teaspoon Salt
  • 2/4 teaspoon Black Pepper
  • 1 Carrot Medium
  • 2 1/2 tablespoons Tomato paste
  • 1 Cabbage Medium
  • 3 tablespoons Dill Chopped
  • 2 1/2 tablespoons Bulgur
  • 5 oz Tomatoes
  • 3 tablespoons Olive Oil
  • 1 1/2 cup Boiled Water In which we boiled cabbage.

Instructions

Saute the vegetables

  • Sauté the onion with the garlic. Season with a little salt and pepper.
    2 Onions, 2 Garlic cloves
  • Add the carrot and cook it until it will become softer. (For about 5 minutes).
    1 Carrot
  • Add the grated tomatoes into the pan. Cook them for about 3 minutes. Let the composition cool down.
    5 oz Tomatoes

Prepare the cabbage leaves

  • Wash the cabbage well and cut the stem.
    1 Cabbage
  • Take a pan big enough to fit your entire cabbage in it.
  • Half fill the pan with water and put it to boil. (Without cabbage)
  • When the water starts to boil, put the cabbage in it with the stem down.
    1 Cabbage
  • Remove the cabbage leaves one by one as they soften. Leave it on a plate to cool.

Stuffing Mixture

  • Mix the minced meat with the cooked vegetables, bulgur, and chopped dill. Season with salt and pepper. Mix the composition well.
    2.2 lb Ground Pork, 2 Garlic cloves, 2 Onions, 1 1/2 teaspoon Salt, 2/4 teaspoon Black Pepper, 3 tablespoons Dill, 2 1/2 tablespoons Bulgur, 3 tablespoons Olive Oil

Assembly the cabbage rolls

  • Put one cabbage leaf on the table and put the desired amount of filling on it.
  • Roll tightly and then seal the ends of the cabbage.
  • Arrange all the cabbage rolls on the baking tray.
  • Mix the tomato sauce with the water in which you boiled the cabbage. Or you can use fresh grated tomatoes instead for the sauce. Pour it over the rolls in the baking tray.
    2 1/2 tablespoons Tomato paste, 1 1/2 cup Boiled Water

Baking the Cabbage pigs in a blanket.

  • Preheat the oven to 350°F (175°C) and bake the rolls for about 90 minutes.

Quick Note

I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑

Nutrition Estimates

Sodium: 556mgCalcium: 36mgVitamin C: 8mgVitamin A: 1521IUSugar: 3gFiber: 2gPotassium: 542mgCholesterol: 90mgCalories: 413kcalSaturated Fat: 11gFat: 32gProtein: 22gCarbohydrates: 9gIron: 2mg
Keyword dinner, easy recipe, main course, meat, vegetables
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Reader Interactions

Comments

  1. Tayler

    Nov 27, 22 at 1:06 PM

    5 stars
    We made these cabbage rolls with dinner last night and they were so delicious! Definitely making again!

    Reply
  2. Jacqueline Debono

    Nov 28, 22 at 6:35 PM

    5 stars
    I’ve had Romanian sarmales cooked by Romanian friends and in Romania but haven’t tried this Hungarian version of stuffed cabbage. Looks really good. Going to try this recipe over the next days! Thanks for sharing.

    Reply
  3. Jill

    Dec 02, 22 at 4:26 PM

    5 stars
    I’d never made cabbage rolls before, so I really appreciated your photos as a guide. These were delicious! Thank you.

    Reply
  4. Tara

    Dec 02, 22 at 4:52 PM

    5 stars
    Such a fantastic combination of flavors packed into the cabbage! I love all the tips and details to help make them perfect.

    Reply
  5. Michelle

    Dec 05, 22 at 2:21 AM

    5 stars
    I’ve never heard of cabbage rolls being called pigs in a blanket before! So neat! And the recipe was perfect!

    Reply
  6. Marilyn

    Jan 06, 23 at 1:12 PM

    5 stars
    I’ve made this recipe a few times now and it never disappoints. The flavors are always spot on and it’s a crowd-pleaser. Highly recommend!

    Reply
  7. Roxanna Shadd

    Jan 17, 23 at 11:45 AM

    5 stars
    I am so impressed with how flavorful and delicious this recipe turned out. Thank you!

    Reply

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Hey, I'm Victoria, the blogger behind the Go Cook Yummy. I'm running this blog with my husband, Alex, where we share our family recipes that actually work. Read more about us...

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