Best Venison Cabbage Rolls Recipes

VENISON/BEEF CABBAGE ROLLS

Venison/Beef Cabbage Rolls image

I came up with these one day, before I found Recipe*zaar, looking through 5 different cookbooks to get an idea as to how to make them and gave up when none seemed to be "THE ONE". Turned out great if I do say so myself and has left my entire family (extended family included) begging me for more! Tip: Blanch whole cabbage for 3 minutes days ahead of time wrap and freeze. When ready to assemble rolls plunge whole frozen cabbage into hot water and leaves will fall off nicely and be much more manageable!

Provided by LuckyMomof3

Categories One Dish Meal

Time 1h35m

Yield 12 rolls, 6 serving(s)

Number Of Ingredients 12

Ingredients

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**.

Nutrition Facts : Calories 297.9, Fat 11.2, SaturatedFat 5.8, Cholesterol 107.8, Sodium 593.7, Carbohydrate 26, Fiber 3.8, Sugar 8.6, Protein 24.3

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

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.