photo by Luckytrim
- Ready In:
- 2 (15 ounce) cans diced tomatoes, drained
- 1 (6 ounce) can tomato puree
- 1 (8 ounce) can tomato paste
- 1 tablespoon brown sugar
- 1⁄2 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1⁄8 teaspoon allspice
- 1 large head cabbage
- 1 lb ground venison (or Hamburger)
- 1 medium onion (small dice)
- 1 garlic clove (minced)
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon red pepper flakes
- 1 1⁄2 cups cooked brown rice
- 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.
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