Pigs in a Blanket, Italian Style!

My son called me today from 'up North' which is around 900 miles from my home.  He wanted my recipe for pigs in a blanket.   A little shy about how I murder the original Polish recipe, I asked if it was my own recipe he wanted or the real one.   You see I'm 100% Italian and my husband was German and Polish.  The recipe came from my husband's grandmother, but I felt an inert need to Italianize it. 

He wanted my own recipe.  It follows for him to use or anyone who has a need to eat Polish food with an Italian twist.

1 large head of green cabbage
2 cans of Hunts spaghetti sauce
1 cup uncooked rice (makes three cups of cooked rice)
1 pound hamburg
salt, to taste
pepper, to taste

Remove leaves from the cabbage by placing the head in boiling water for a minute or so.  Remove and use a sharp knife to remove the outer leaves from the core.  Rinse and repeat until all the leaves large enough to roll a mixture in are removed.  The inner leaves can be turned into cole slaw or cut up and cooked with the pigs in a blanket.  Slice off the hard spine of each leaf so the leaf will be easier to roll.

In a pan of water, cook the rice for 10 minutes.  Drain and rinse.  Place in a bowl and add hamburg and salt and pepper.  Mix well.

Place desired amount of mix in the center of the leaf and fold down the top part of the leaf.  Fold in the 2 sides, then the bottom.  Repeat with each leaf.

Line the bottom of a 9x13 oven safe dish with most of the first can of sauce.  Place the pigs on top of the sauce.  Cover the pigs with the remaining sauce.   Cover and cook 40 to 50 minutes in an oven on bake setting.

This recipe fed 6 people with a couple leftover for one lunch.

Serve with fruit and a salad.  Frugal and yummy!