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.

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Ingredients:

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

For 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.

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

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.

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