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Venison Cabbage Rolls

 Venison Cabbage Rolls
"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."
4 ServingsPrep: 20 min. Cook: 20 min.


  • 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 (4 ounces) shredded cheddar cheese


  • 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. Yield: 4 servings.
Nutritional Facts: 1 serving (2 each) equals 459 calories, 12 g fat (7 g saturated fat), 126 mg cholesterol, 1,325 mg sodium, 46 g carbohydrate, 5 g fiber, 39 g protein.