pigs in a blanket recipe cabbage
The Best pigs in a blanket recipe cabbage
What I love most about this dish is how versatile it is. You can serve it as an easy main course with mashed potatoes or a fresh salad, or even pack the leftovers for lunch the next day. The cabbage adds a nice, slightly sweet crunch while keeping the dish lighter than traditional pigs in a blanket wrapped in dough. Plus, cabbage is packed with fiber and vitamins, so it’s a great way to sneak in some extra nutrients without anyone complaining. My family doesn’t even realize they’re eating something healthy—they’re too busy reaching for seconds. It’s the kind of recipe that works for busy nights, lazy weekends, or anytime you need something comforting without a lot of fuss.
Cabbage-Wrapped Pigs in a Blanket
A delicious twist on the classic pigs in a blanket, wrapped in tender cabbage leaves for a savory, low-carb bite. Perfect as an appetizer or party snack with a tangy dipping sauce.
🥘Ingredients
- 1 medium head green cabbage
- 12 cocktail sausages or mini hot dogs
- 1 tbsp olive oil
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 tsp lemon juice
- Salt and pepper to taste
- Sesame seeds or poppy seeds
- Fresh parsley, chopped
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. -
2
Bring a large pot of water to a boil. Carefully remove the core of the cabbage and place the whole head in the boiling water for 5-7 minutes, or until the leaves soften and can be easily peeled off. Use tongs to remove the leaves and set aside to cool. -
3
Once the cabbage leaves are cool enough to handle, trim the thick stem from each leaf to make them more pliable. -
4
Place a sausage at the base of each cabbage leaf and roll tightly, tucking in the sides as you go. Place the wrapped sausages seam-side down on the prepared baking sheet. -
5
Brush the cabbage wraps lightly with olive oil and sprinkle with salt and pepper if desired. -
6
Bake for 20-25 minutes, or until the cabbage is tender and slightly crispy at the edges. -
7
While the wraps bake, whisk together the mayonnaise, Dijon mustard, honey, lemon juice, salt, and pepper in a small bowl to make the dipping sauce. -
8
Remove the cabbage wraps from the oven and let cool for 2-3 minutes. Garnish with sesame seeds or fresh parsley if desired, and serve with the dipping sauce.
🔧Equipment
- Large pot
- Mixing bowl
- Baking sheet
- Parchment paper
- Knife
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cabbage-Wrapped Pigs in a Blanket Works
❓ Frequently Asked Questions About Cabbage-Wrapped Pigs in a Blanket
1. Can I use regular cabbage instead of savoy cabbage for pigs in a blanket with cabbage?
Yes, you can substitute regular green or white cabbage for savoy cabbage. Savoy cabbage has a slightly sweeter and more tender texture, but regular cabbage works well too—just blanch the leaves a bit longer to soften them before wrapping.
2. How do I prevent the cabbage leaves from tearing when wrapping the sausages?
To avoid tearing, blanch the cabbage leaves in boiling water for 1-2 minutes until pliable, then immediately plunge them into ice water to stop the cooking. Pat them dry before wrapping. If a leaf tears, you can overlap two smaller pieces to cover the sausage.
3. Can I make pigs in a blanket with cabbage ahead of time?
Yes! You can assemble them up to a day in advance and refrigerate (uncooked). For best results, let them sit at room temperature for 15-20 minutes before baking. Alternatively, bake them ahead and reheat in the oven at 350°F (175°C) for 10-15 minutes.
4. What’s the best way to keep the cabbage wraps from unraveling while baking?
Secure the wraps with toothpicks or kitchen twine before baking. If using toothpicks, remove them before serving. Alternatively, place the wraps seam-side down in the baking dish to help them hold their shape.
5. Can I freeze pigs in a blanket with cabbage?
Yes, you can freeze them either before or after baking. For uncooked wraps, assemble and freeze on a tray before transferring to a bag. Bake from frozen, adding 5-10 extra minutes. For cooked wraps, cool completely, freeze, and reheat in the oven until warmed through.
