Pigs in a blanket—those adorable little sausages wrapped in pastry—are a party favorite. But what if we elevated this classic appetizer with a surprising and delicious addition? This recipe introduces a vibrant, savory twist: cabbage. The sweetness and slight bitterness of the cabbage beautifully complements the richness of the sausage and the flaky pastry. Prepare for a taste sensation that's both familiar and excitingly new!
Why Add Cabbage to Pigs in a Blanket?
This isn't just about adding a vegetable for the sake of it. Cabbage brings a delightful complexity to the dish. Its texture offers a pleasing contrast to the soft sausage and crisp pastry. The subtle sweetness of the cabbage balances the saltiness of the sausage, creating a harmonious flavor profile that's both satisfying and refreshing.
What Kind of Cabbage Works Best?
While you can experiment, we recommend using green cabbage or savoy cabbage for this recipe. Green cabbage provides a firmer texture and a slightly sharper taste, while savoy cabbage offers a more delicate flavor and a slightly looser leaf structure. Red cabbage could also work, adding a vibrant color and a slightly sweeter, earthier note. Ultimately, the best cabbage is the one you enjoy the most!
How to Make Pigs in a Blanket with Cabbage
This recipe is surprisingly easy to adapt. You can use store-bought puff pastry for convenience or make your own from scratch for an extra layer of deliciousness.
Ingredients:
- 1 lb small sausages (such as cocktail sausages or mini bratwurst)
- 1 small head of green or savoy cabbage, thinly sliced
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions:
- Prepare the cabbage: Heat olive oil in a pan over medium heat. Add the sliced cabbage and sauté until softened and slightly wilted, about 5-7 minutes. Season with salt and pepper. Set aside to cool.
- Assemble the pigs in a blanket: Preheat oven to 400°F (200°C). Unroll the puff pastry. Cut the pastry into squares, rectangles, or circles—depending on your preference and the size of your sausages.
- Add the cabbage: Place a small amount of the cooked cabbage on each pastry piece.
- Wrap the sausages: Top each cabbage mound with a sausage and wrap the pastry around it, tucking the edges to secure.
- Egg wash: Brush the wrapped sausages with the beaten egg for a golden-brown finish.
- Bake: Place the pigs in a blanket on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the pastry is golden brown and the sausages are cooked through.
- Serve: Serve immediately and enjoy!
Frequently Asked Questions
Can I use pre-cooked sausages?
Yes, you can use pre-cooked sausages, but you might want to reduce the baking time slightly to avoid overcooking the pastry. Keep a close eye on them while they're in the oven.
What other vegetables can I add?
While cabbage is fantastic, you can certainly experiment with other vegetables. Caramelized onions, sautéed mushrooms, or even finely diced bell peppers could complement the sausages and pastry beautifully.
Can I make these ahead of time?
You can assemble the pigs in a blanket ahead of time and keep them refrigerated until ready to bake. Just add a few extra minutes to the baking time.
What dipping sauces go well with pigs in a blanket with cabbage?
A classic mustard, a sweet chili sauce, or even a creamy horseradish sauce would all be delicious accompaniments to these flavorful bites.
Are pigs in a blanket with cabbage suitable for a party?
Absolutely! These are a great appetizer for any gathering, offering a unique and delicious twist on a familiar favorite. They're easy to prepare ahead of time and are sure to impress your guests.
This recipe offers a fun and flavorful take on a classic appetizer. Experiment with different cabbage varieties and additions to create your own signature pigs in a blanket with cabbage! Enjoy!
