Cooking With SusieQ: Venison Stuffed Cabbage Leaves

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Delicious and Easy To Make And No One Will Leave Your Table Hungry After This Great Venison Treat.

By: Sue 'SuzieQ' Burch
By: Sue ‘SusieQ’ Burch

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)

After sautéing chopped onions I added ground venison to brown. A good time to add your bouillon cubes.
After sautéing chopped onions I added ground venison to brown. A good time to add your bouillon cubes.

 

Browned venison with sautéed onions that has been drained.
Browned venison with sautéed onions that has been drained.

 

Added rice and spices (garlic powder, cumin, steak seasoning, salt and pepper).
Added rice and spices (garlic powder, cumin, steak seasoning, salt and pepper).

 

Everything all mixed ready to stuff cabbage leaves...
Everything all mixed ready to stuff cabbage leaves…

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.

 In the center of the cabbage leaf add equal amounts of venison/rice mixture. Note: The recipe called for the cabbage leaves to cook for one minute which left parts of them a bit crunchy. When I cook them again I am going to try two minutes to see how they turn out.
In the center of the cabbage leaf add equal amounts of venison/rice mixture. Note: The recipe called for the cabbage leaves to cook for one minute which left parts of them a bit crunchy. When I cook them again I am going to try two minutes to see how they turn out.

 

A cabbage leaf stuffed folded and secured with a toothpick ready for the pan to be cooked.
A cabbage leaf stuffed folded and secured with a toothpick ready for the pan to be cooked.

 

Pan full of stuffed cabbage leaves with sauce poured over each leaf ready for oven.
Pan full of stuffed cabbage leaves with sauce poured over each leaf fresh out of the oven.

 

One stuffed cabbage leaf and home grown field peas.
One stuffed cabbage leaf and home grown field peas.

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