VENISON-STUFFED CABBAGE

Steps:

• prepare sauce:.
• In large saucepan, mix diced tomatoes, Puree, paste, brown sugar, 1/2 teaspoons salt, Worcestershire sauce and allspice. Heat to boiling. Reduce heat. Cover and simmer for 15-20 minutes.
• While this is simmering, remove and discard the tough outer leaves from cabbage. Remove 2 large leaves and set aside for later -- Cut out stem of cabbage with a paring knife; Scrape out a cavity in the center of cabbage, leaving 1″ shell.
• (I do this with an old ice cream scoop that I've sharpened).
• Dice up the cabbage you've removed.
• In another large saucepan, cook ground venison, onion, garlic, salt, pepper flakes and black pepper and 1 cup of diced cabbage until meat is browned and cabbage is tender, about 15 minutes.
• (I usually save the rest of the diced cabbage for another use).
• Drain off fat if you want to, and return to the pan.
• Stir in cooked rice and about 1/3 of the Sauce mixture. Remove from heat and.
• Fill cabbage shell with the meat mixture.
• Place the cabbage, hole-side-up, into a Dutch Oven or Slow-Cooker. Cover the hole with the two reserved leaves.
• Ladle half of the remaining sauce / cabbage mixture over and around the stuffed cabbage.
• If using a Dutch Oven; Bring this to the boil over high heat. As soon as it starts to boil, Reduce heat to Low. Cover and simmer until cabbage is tender, about 1 1/2 hours.
• If using a slow cooker; Set temperature to high for 30 minutes, then reduce to low setting and cook for 2-2 1/2 hours, or until cabbage is cooked thru.
• To serve: place cabbage in a deep platter, Cut in wedges.
• Spoon on some of the remaining sauce over each wedge.