Venison Cabbage Rolls
Cabbage rolls stuffed with venison mince and rice, baked with tomato sauce for a rich, hearty flavor.
Ingredients
cabbage leaves
8 large
ground venison
1 pound
onion (chopped)
1 medium
salt
1 teaspoon
ground nutmeg
1⁄4 teaspoon
tomato sauce (divided)
1 can (15 ounces)
uncooked instant brown rice
2 cups
shredded cheddar cheese
1 cup (4 ounces)
Instructions
1
Step 1
Boil the cabbage leaves in a large pot of boiling water for 3 minutes; drain and set aside. In a skillet over medium heat, cook the venison, onion, salt, and nutmeg until the meat is no longer pink; drain off the fat. Stir in 1 cup of the tomato sauce.
2
Step 2
Place 1/3 cup of the meat mixture on each cabbage leaf; fold in the sides. Starting from the unfolded end, roll up completely to enclose the filling.
3
Step 3
Cook the rice according to package directions; stir in the remaining tomato sauce. Transfer to a large skillet; add the cabbage rolls. Cover and simmer for 20 minutes. Sprinkle with the cheddar cheese; heat until the cheese begins to melt.
