pigs in a blanket recipe cabbage
The Best pigs in a blanket recipe cabbage
What I love most about this recipe is how versatile it is. You can use any kind of sausage you like—smoked, spicy, mild—and the cabbage adds a nice, light texture that balances out the richness. Plus, cabbage is packed with fiber and vitamins, so it’s a great way to sneak in some extra nutrients without anyone even noticing. My family inhales these, and I always make a double batch because they disappear fast. Whether you’re serving them as an appetizer, a main dish, or even a game-day snack, they’re always a hit. And honestly, the leftovers (if there are any) reheat perfectly, so it’s one of those meals that keeps on giving.
Cabbage-Wrapped Pigs in a Blanket
A delicious twist on the classic pigs in a blanket, wrapped in tender cabbage leaves for added flavor and nutrition. Perfect as an appetizer or party snack with a savory dipping sauce.
🥘Ingredients
- 1 medium head green cabbage
- 12 cocktail sausages or mini hot dogs
- 1 tbsp olive oil
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp garlic powder
- Salt and pepper to taste
- Sesame seeds
- Chopped fresh parsley
👨🍳Directions
-
1
Preheat your oven to 400°F (200°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 head and place the whole cabbage in the boiling water for 5-7 minutes, or until the leaves soften and can be easily peeled off. Use tongs to remove the cabbage and let it cool slightly. -
3
Gently peel off 12 large cabbage leaves and trim the thick stems to make them more pliable. Pat dry with a paper towel. -
4
Place one 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 bake for 20-25 minutes, or until the cabbage is tender and slightly crispy. -
6
While the wraps bake, prepare the dipping sauce by whisking together mayonnaise, Dijon mustard, honey, garlic powder, salt, and pepper in a small bowl. Adjust seasoning to taste. -
7
Remove the cabbage wraps from the oven and let cool for 2-3 minutes. Garnish with sesame seeds or parsley if desired, and serve warm with the dipping sauce.
🔧Equipment
- Large pot
- Mixing bowl
- Baking sheet
- Parchment paper
- Small saucepan or microwave-safe bowl
- 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 use regular green or red cabbage if savoy cabbage isn’t available. Savoy cabbage has a more delicate texture and slightly sweeter flavor, but regular cabbage works well too. Just blanch the leaves a bit longer to soften them, as they tend to be thicker and tougher.
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 they soften. Remove them carefully with tongs and let them cool slightly before handling. If a leaf tears, you can overlap two smaller pieces to cover the sausage or use toothpicks to secure the wrap.
3. Can I make pigs in a blanket with cabbage ahead of time?
Absolutely! You can assemble the wrapped sausages up to a day in advance and store them in the fridge. Cover them tightly with plastic wrap to prevent drying. When ready to bake, add a few extra minutes to the cooking time since they’ll be cold.
4. What’s the best way to serve pigs in a blanket with cabbage?
These are delicious on their own as an appetizer or snack, but you can also serve them with dipping sauces like mustard, honey mustard, or a creamy garlic aioli. For a heartier meal, pair them with mashed potatoes, roasted vegetables, or a fresh salad.
5. Can I freeze pigs in a blanket with cabbage?
Yes, you can freeze them before or after baking. To freeze unbaked, wrap each sausage tightly in plastic wrap and place them in a freezer bag for up to 3 months. Thaw in the fridge overnight before baking. If freezing after baking, let them cool completely, then store in an airtight container for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
