Hoolipsey, or “pigs in a blanket,” was a tradition at Thanksgiving and Christmas. I have my Great-Grandmother Katrine’s meat grinder, patented in 1875, that my mama used to grind the salt pork in the original recipe from the old country. When I was a little girl, I loved the Hoolipsey best the next day and just a little warm. Make sure to use ground pork, not sausage, for this recipe.


1 to 2 heads cabbage
1 lb. ground pork
1 white onion, chopped
1-1/2 c. long-cooking rice, uncooked
salt and pepper to taste
32-oz. jar sauerkraut, drained and juice reserved

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