Venison-Stuffed Cabbage

READY IN: 3hrs




  • 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.