Email to Kenneth W. 'Grandpa' Scott      

Recipe Categories: KScott's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES DESSERTS EGGS FISHandSEAFOOD JAMSandJELLIES MEATS Oriental PASTA PIZZA RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES

Venison Cabbage Rolls




Source of Recipe


Ken


Recipe Introduction


For a good-looking hearty venison entree without a strong game flavor these cabbage rolls are a must try.


List of Ingredients




8 Large Cabbage Leaves
1 Pound Ground Venison
1 Medium Onion, Chopped
1 Teaspoon Salt
1/4 Teaspoon Ground Nutmeg
1 Can (15 Ounces) Tomato Sauce, Divided
2 Cups Uncooked Instant Brown Rice
1 Cup (4 Ounces) Shredded Cheddar Cheese

Recipe



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. 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. Yields 4 servings.