Best Venisonbeef Cabbage Rolls Recipes

Venison/Beef Cabbage Rolls image

Provided by LuckyMomof3

Time 1h35m

Yield 12 rolls, 6 serving(s)

Number Of Ingredients 12

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

Bacon wrapped & Buffalo stuffed Cabbage Rolls image

Provided by Martha Ray Deen

Categories Wild Game

Time 1h20m

Number Of Ingredients 19

FOR THE CABBAGE ROLLS:
1 1/2 lb ground bison (or venison, beef, etc.)
8 large large cabbage leaves, steamed or flash boiled with stems cut out (v-shaped cut)
6 baby carrots or 2 small carrots, shredded
1 medium vidalia (sweet) onion, sliced thin/chopped
1/4 medium red bell, chopped
1/4 medium green bell, chopped
2 medium eggs
2 tsp montreal steak seasoning
1 tsp celery seeds
1 tsp oregano (dried flakes)
2 tsp parsley (dried flakes)
2 c cooked, cooled rice. (although, i used uncle ben's ready rice, prepackaged for ease)
8 slice thick cut bacon
FOR THE SAUCE:
2 c crushed tomatoes (fresh if you can..)
1/2 Tbsp garlic powder
1 tsp oregano (dried flakes)
1 tsp each: salt & pepper

Steps:

1. mix together all meat/veggie/rice ingredients and spoon into boiled cabbage leaves. roll up the leaves from stem to outside, securing if needed with toothpicks until all have been rolled. (wrap as tightly as you can without tearing the leaves)
2. wrap each roll with a piece of bacon and place into medium heat skillet (one that has a lid and is oven proof)
3. brown on all sides, being careful when turning as to not tear the bacon
4. When all sides have been nicely browned, pour the tomato sauce over all, mostly concentrating on the areas between the rolls, don't cover them all with sauce (so the tops can brown nicely).
5. Bake at 350 degrees for about 30-45 minutes (depending on how large your rolls are, I fit 8 into a 12" cast iron skillet), spooning sauce over the rolls as you feel necessary. To serve the rolls, remove from pan, and spoon some of the pan sauce over them.