VENISON CABBAGE ROLLS

Venison Cabbage Rolls image

"For a good-looking hearty venison entree without a strong game flavor, I recommend these cabbage rolls," says field editor Marcy Cella of L'Anse, Michigan. "They have a moist meaty filling and wonderful old-world flavor."

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

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Ingredients

8 large cabbage leaves
1 pound ground venison
1 medium onion, chopped
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 can (15 ounces) tomato sauce, divided
2 cups uncooked instant brown rice
1 cup shredded cheddar cheese

Steps:

In a large pot of boiling water, cook cabbage leaves for 3 minutes; drain and set aside. In a skillet over medium heat, cook venison, onion, salt and nutmeg until meat is no longer pink; drain. Stir in 1 cup tomato sauce. Place 1/3 cup meat mixture on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll up completely to enclose filling., Cook rice according to package directions; stir in remaining tomato sauce. Transfer to a large skillet; add cabbage rolls. Cover and simmer for 20 minutes. Sprinkle with cheese; heat until cheese begins to melt.

Nutrition Facts : Calories 459 calories, Fat 12g fat (7g saturated fat), Cholesterol 126mg cholesterol, Sodium 1325mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 5g fiber), Protein 39g protein.