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No Schleis or Seigfried gathering would be complete without the famous family cabbage rolls. These can be found at every reunion and just about every holiday.

2 lbs. lean ground pork

1 lbs. lean ground beef

1 chopped onion

3 eggs

2 slices bread, pulled apart in very small pieces

3 tsp. paprika

1/2 c. uncooked rice

1 clove garlic, chopped fine

salt, pepper to taste

Mix above ingredients well. If mixture is too dry, add 1/4 c. milk.

1 large cabbage head

3 bay leaves

2 bags of sauerkraut

1 small can whole tomatoes, cut up

 

With a sharp knife, remove as much of the core of the cabbage as possible. It’s okay if some core remains. Place whole cabbage core side down into pot of boiling water. After 20 minutes or so, the leaves of the cabbage will start to come off. Lift them out of the pan, put them in a tray curved side up. When cooled, trim the heavy vein from each leaf (so it‘s easier to wrap.)

Lay the leaf in the palm of your hand and put a half cup of the meat mixture on the bottom edge where you cut the vein. Fold one edge over the meat and roll until you get to the end. Gently tuck the sides into the center by poking them with your finger.

When you get down to smaller leaves that aren’t possible to roll, cut those leaves into small slices. Starting with the sauerkraut, layer the kraut, leftover cabbage and cabbage rolls (in several layers.)

Fill with water to the edge of the cabbage rolls, but don’t cover with water. Pour the tomatoes on top. Add bay leaves. Cook for 2 hours. Taste to make sure rice is tender and done. Salt to taste.