VENISON/BEEF CABBAGE ROLLS

Venison/Beef Cabbage Rolls image

Provided by LuckyMomof3

Time 1h35m

Yield 12 rolls, 6 serving(s)

Number Of Ingredients 12

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12 large cabbage leaves (cut 1-2 inches of spine out)
1 cup cooked rice
1 lb ground venison (I used venison sausage casing removed but ground beef is fine)
1 egg
1 small onion (diced)
1 tablespoon dried parsley
2 teaspoons garlic powder (or one clove minced)
2 teaspoons onion powder
2 teaspoons oregano leaves
24 ounces diced tomatoes
3 tablespoons Worcestershire sauce
1 cup cheese (shredded)

Steps:

Strain tomatoes to make 1/2 - 3/4 of a cup of tomato chunks.
Add chunks to raw meat reserving rest of tomato and juice.
Add cooked rice,diced onion and egg to raw meat and mix all well.
In a blender puree spices, reserved tomatoes with juice and Worcestershire sauce until well blended.
Assemble rolls by placing 1/4 - 1/2 cup of meat mixture in center of leaves.
Roll leaf around mixture tucking ends in as you roll.
Lay seam side down in 9x13-inch pan.
Pour tomato puree over rolls Bake at 350°F for 1 hour.
Sprinkle with shredded cheese and bake an extra 15 minutes.
*If you use smaller leaves you can make nice small appetizer rolls*.
**These can be made in the crock pot as well I'm just not sure of cooking time**.