German

Joyce's Pigs and blankets is for Dinner.

Joyce's Pigs and blankets takes 30 minutes to prepare.

Joyce's Pigs and blankets takes 120 minutes to cook.

Joyce's Pigs and blankets makes 8 servings.

The ingredients for Joyce's Pigs and blankets are:

* Ground beef, lean, 1.5 pounds
* Yellow Mustard, 1.5 tbs.
* White Rice, medium grain, 3/4 cup
* Cabbage, fresh, 1 head, large
* Sauerkraut, 1 cup
* Cider Vinegar, 1 cup
* Kosher Salt, 1 tsp

Here is how you make Joyce's Pigs and blankets:

Wash & core cabbage and place in a pan with water to cover. Boil cabbage until slightly soft (approx. 10 minutes). Drain cabbage, saving the liquid and let cool. Add other ingredients together (except vinegar and sauerkraut) and form 8 meatballs. Unwrap cabbage leaves carefully so as not to tear them. Wrap meatballs in cabbage and place into a pan, seam down. Add leftover cabbage on top. Add sauerkraut on top of cabbage. Add vinegar and cover with previous liquid -- add more water if needed to cover. Boil in covered pan for approximately 2 hours on medium heat or place in crock pot and cook on medium for 4 hours. If placed in a small pressure cooker, cook only 1 hour.Number of Servings: 8Recipe submitted by SparkPeople user REJOYCE51.

The nutritional information for Joyce's Pigs and blankets is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 290.9

• Total Fat: 18.1 g
• Cholesterol: 63.8 mg
• Sodium: 523.1 mg
• Total Carbs: 15.2 g
• Dietary Fiber: 4.2 g
• Protein: 17.9 g

Joyce's Pigs and blankets is German cuisine.