Venison Cabbage Rolls Recipes

VENISON CABBAGE ROLLS

"For a good-looking hearty venison entree without a strong game flavor, I recommend these cabbage rolls," says field editor Marcy Cella of L'Anse, Michigan. "They have a moist meaty filling and wonderful old-world flavor."

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

Venison Cabbage Rolls image

Steps:

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.

Nutrition Facts : Calories 459 calories, Fat 12g fat (7g saturated fat), Cholesterol 126mg cholesterol, Sodium 1325mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 5g fiber), Protein 39g protein.

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 shredded cheddar cheese

VENISON/BEEF CABBAGE ROLLS

I came up with these one day, before I found Recipe*zaar, looking through 5 different cookbooks to get an idea as to how to make them and gave up when none seemed to be "THE ONE". Turned out great if I do say so myself and has left my entire family (extended family included) begging me for more! Tip: Blanch whole cabbage for 3 minutes days ahead of time wrap and freeze. When ready to assemble rolls plunge whole frozen cabbage into hot water and leaves will fall off nicely and be much more manageable!

Provided by LuckyMomof3

Categories One Dish Meal

Time 1h35m

Yield 12 rolls, 6 serving(s)

Number Of Ingredients 12

Venison/Beef Cabbage Rolls image

Steps:

Strain tomatoes to make 1/2 - 3/4 of a cup of tomato chunks.
Add chunks to raw meat reserving rest of tomato and juice.
Add cooked rice,diced onion and egg to raw meat and mix all well.
In a blender puree spices, reserved tomatoes with juice and Worcestershire sauce until well blended.
Assemble rolls by placing 1/4 - 1/2 cup of meat mixture in center of leaves.
Roll leaf around mixture tucking ends in as you roll.
Lay seam side down in 9x13-inch pan.
Pour tomato puree over rolls Bake at 350°F for 1 hour.
Sprinkle with shredded cheese and bake an extra 15 minutes.
*If you use smaller leaves you can make nice small appetizer rolls*.
**These can be made in the crock pot as well I'm just not sure of cooking time**.

Nutrition Facts : Calories 297.9, Fat 11.2, SaturatedFat 5.8, Cholesterol 107.8, Sodium 593.7, Carbohydrate 26, Fiber 3.8, Sugar 8.6, Protein 24.3

Ingredients

12 large cabbage leaves (cut 1-2 inches of spine out)
1 cup cooked rice
1 lb ground venison (I used venison sausage casing removed but ground beef is fine)
1 egg
1 small onion (diced)
1 tablespoon dried parsley
2 teaspoons garlic powder (or one clove minced)
2 teaspoons onion powder
2 teaspoons oregano leaves
24 ounces diced tomatoes
3 tablespoons Worcestershire sauce
1 cup cheese (shredded)

OLD-FASHIONED CABBAGE ROLLS

It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota

Provided by Taste of Home

Categories Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 12

Old-Fashioned Cabbage Rolls image

Steps:

Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

Ingredients

1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar

More about "venison cabbage rolls recipes"

VENISON STUFFED CABBAGE ROLLS - STACY LYN HARRIS

Web Dec 17, 2012 1 onion, chopped 2 cloves garlic, smashed 1 1/2 pound ground venison 1 Tablespoon tomato paste 1 cup cooked rice 2 eggs 2 …
From stacylynharris.com
Cuisine American
Category Main Course
Servings 6
Calories 366 per serving

For the sauce, heat 2 tablespoons olive oil in a saucepan. Sauté garlic for about 1 minute. Add tomatoes, sugar,lemon juice and flour mixture to the pan and mix well. Heat until the mixture thickens and turn off the heat.
For the filling, place a skillet over medium heat and coat with 2 tablespoons of olive oil. Add the onions and garlic and sauté for about 5 minutes or until the onions are translucent. Add the tomato paste and mix well.
In a large bowl, place ground venison, tomato mixture, rice, eggs, salt, pepper, basil, oregano and milk. Mix well.

Venison Cabbage Rolls Recipes

VENISON CABBAGE ROLLS

"For a good-looking hearty venison entree without a strong game flavor, I recommend these cabbage rolls," says field editor Marcy Cella of L'Anse, Michigan. "They have a moist meaty filling and wonderful old-world flavor."

VENISON/BEEF CABBAGE ROLLS

OLD-FASHIONED CABBAGE ROLLS

It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota

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