Delicious and Easy To Make And No One Will Leave Your Table Hungry After This Great Venison Treat.
Venison Stuffed Cabbage Leaves
2 lbs ground venison
2 tbsp butter
2 beef bouillon cubes
1 tsp garlic powder
1 tsp cumin
1 tsp steak seasoning
12 cabbage leaves
1 medium chopped onion
2 cups cooked rice
Salt and pepper to taste
1 (8 oz) can tomato sauce
Sauté chopped onion in butter, when it is starting to look translucent then add ground venison with the beef bouillon cubes and brown your ground venison. Drain if necessary, now you will add the rest of your ingredients in any order of your choice. (cooked rice, salt, pepper, cumin, garlic powder and steak seasoning)
I found it easier to remove the cabbage leaves by first removing the core from the bottom of the cabbage. Once you have your twelve leaves, you boil each one for one minute them drain on paper towels. Divide venison mixture into the center of the 12 cabbage leaves. Fold each leaf over and secure with a toothpick. Place each stuffed leaf in a greased baking dish them pour sauce over each leaf. Bake at 325° for 45 minutes. Serves six.
Note: With this dish you can add your own favorite seasoning to flavor it in any way. Also I found the cabbage leaves a bit crunchy with just one minute of boiling. Use your judgment on if you want to cook them longer.
I found so many ways to cook this recipe on-line so I just decided to modify a couple and make them mine. One more tip, this is a large meal… if you have a small family I suggest cutting the recipe in half unless you are having company over. I hope you enjoy!
For more great wild game recipes go to: Cooking With SusieQ