Venison Cabbage Rolls
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 4 servings.
"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."
Ingredients
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8 large cabbage leaves
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1 pound ground venison
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1 medium onion, chopped
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1 teaspoon salt
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1/4 teaspoon ground nutmeg
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1 can (15 ounces) tomato sauce, divided
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2 cups uncooked instant brown rice
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1 cup shredded cheddar cheese
Directions
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1.
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.
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2.
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.
Nutrition Facts
2 each: 459 calories, 12g fat (7g saturated fat), 126mg cholesterol, 1325mg sodium, 46g carbohydrate (5g sugars, 5g fiber), 39g protein.
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