Venison Stuffed Napa Cabbage

Recipe Contributed by Managing Editor K. Slye.

Recipes that have just a few simple ingredients, which I already have on hand, are my favorite kind.  This recipe does just that, simple and delicious.

Ingredients:

  • 1 large head Napa cabbage
  • 1 Jar of favorite spaghetti sauce

Venison Stuffing MixtureFor the filling:

  • 1 to 1-1/2 pounds ground venison
  • 2 -large eggs, lightly beaten
  • 1/2 cup finely chopped yellow onions
  • 1/2 cup dried breadcrumbs
  • 1/2 cup uncooked white rice
  • 1 Tablespoon Tacticalories Carving House Blend Seasoning

Preparation:
1.) Preheat the oven to 350 degrees F.

2.) Peel leaves from head of cabbage and boil so that they are flexible.

3.) For the filling, in a large bowl, combine the ground venison, eggs, onion,
breadcrumbs, rice, and seasoning.

Venison Stuffing Mixture

4.) Add 1 cup of the sauce to the meat mixture

5.) Mix lightly with a fork.

6.) Remove the hard rib from the base of each cabbage leaf.

7.) Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf

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8.) Roll up toward the outer edge, tucking the sides in as you roll.

9.) Cover the bottom of a large Dutch oven with a layer of sauce

10.) Place the cabbage rolls with the seam side down in the sauce.

Venison Stuffed Cabbage
11.) Add a second layer of sauce, then a second layer of rolls, and continue to layer until all the cabbage rolls are in the Dutch oven.

12.) Cover and bake for approximately 1 hour or until the meat is cooked through and the rice is tender.

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Check out these other Venison Recipes:
Seared Venison Backstrap with Roasted Beet and Sweet Potato Hash
Venison, Mushroom, and Spinach Truffle Frittata

Country Fried Wild Venison Steak Sandwich
Wild Venison Breakfast Sausages
Venison Meatloaf

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