Pigs in a blanket are a beloved appetizer or snack, but have you ever considered adding a surprising and delicious twist with cabbage? This recipe elevates the classic by incorporating the sweetness and texture of cabbage, creating a unique and flavorful experience. This isn't your grandma's pigs in a blanket! We'll explore variations, cooking tips, and answer some frequently asked questions to help you master this culinary creation.
What are Pigs in a Blanket?
Before we dive into the cabbage-infused version, let's refresh our understanding of the classic pigs in a blanket. Essentially, they're small sausages (usually cocktail sausages) wrapped in pastry dough, baked until golden brown, and often served warm. The simplicity of the recipe allows for endless variations, and our cabbage addition is just one example of how to get creative.
How to Make Pigs in a Blanket with Cabbage
This recipe uses shredded cabbage as an additional ingredient, offering a delightful contrast in texture and flavor to the sausage and pastry.
Ingredients:
- 1 pound cocktail sausages
- 1 small head of green cabbage, thinly shredded
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 package (14.1 ounces) refrigerated crescent roll dough
Instructions:
- Prepare the Cabbage: Heat olive oil in a skillet over medium heat. Add the shredded cabbage, salt, and pepper. Cook until the cabbage is slightly softened but still retains some crunch (about 5-7 minutes). Set aside to cool.
- Assemble the Pigs in a Blanket: Unroll the crescent roll dough. Place a small amount of cooked cabbage on each crescent roll triangle, followed by a cocktail sausage.
- Wrap and Bake: Wrap the dough around the sausage and cabbage, pinching the edges to seal. Place the wrapped sausages on a baking sheet lined with parchment paper.
- Bake: Bake at 375°F (190°C) for 12-15 minutes, or until the pastry is golden brown and the sausages are cooked through.
- Serve: Serve warm and enjoy!
What kind of cabbage is best for pigs in a blanket?
Green cabbage is the most common and readily available choice, and its slightly bitter flavor complements the richness of the sausage nicely. However, you could experiment with other types of cabbage such as savoy cabbage (for a more delicate flavor and texture) or red cabbage (for a vibrant color and slightly sweeter taste). The choice is yours!
Can I use different types of sausage?
Absolutely! While cocktail sausages are traditional, you can experiment with other small sausages, such as bratwurst, Italian sausage (removed from casings), or even chicken sausages for a lighter option. Just remember to adjust the cooking time accordingly depending on the sausage type.
What if I don't have crescent roll dough?
Puff pastry is an excellent alternative to crescent roll dough. Simply roll it out thinly, cut it into squares or rectangles, and wrap it around the sausage and cabbage mixture. Puff pastry tends to create a flakier, more delicate result.
Can I make these ahead of time?
You can assemble the pigs in a blanket ahead of time and store them in the refrigerator until ready to bake. Just add a few minutes to the baking time to ensure they are thoroughly cooked.
Are pigs in a blanket with cabbage healthy?
While not a health food, this recipe is a fun and flavorful way to incorporate vegetables into a classic snack. Using leaner sausages and adjusting the amount of cabbage can help to slightly improve its nutritional profile.
What are some dipping sauces that go well with pigs in a blanket with cabbage?
The savory combination of sausage and cabbage pairs well with a variety of dipping sauces. Consider options such as mustard, honey mustard, barbecue sauce, or even a sweet chili sauce. Experiment to find your favorite!
This recipe is a testament to the versatility of classic dishes. By adding a simple ingredient like cabbage, we create a unique and delicious twist on a familiar favorite. Try this recipe and let us know what you think!
