Venison/Beef Cabbage Rolls
- Ready In:
- 1hr 35mins
- Ingredients:
- 12
- Yields:
-
12 rolls
- Serves:
- 6
ingredients
- 12 large cabbage leaves (cut 1-2 inches of spine out)
- 236.59 ml cooked rice
- 453.59 g ground venison (I used venison sausage casing removed but ground beef is fine)
- 1 egg
- 1 small onion (diced)
- 14.79 ml dried parsley
- 9.85 ml garlic powder (or one clove minced)
- 9.85 ml onion powder
- 9.85 ml oregano leaves
- 680.38 g diced tomatoes
- 44.37 ml Worcestershire sauce
- 236.59 ml cheese (shredded)
directions
- 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**.
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RECIPE SUBMITTED BY
LuckyMomof3
Canada