Venison Stuffed Cabbage Recipes

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.

Steps:

• For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
• Meanwhile, bring a large pot of water to a boil.
• Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
• For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
• Preheat the oven to 350 degrees F.
• To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

Steps:

• Preheat oven to 350 degrees.
• Mix venison, onion, oats, steak sauce, and salt and pepper to taste in a large mixing bowl, and shape into a loaf.
• Lay baking foil down on a flat surface and flatten the loaf to about 12x14-inch (1/2-inch thick).
• Lay ham on top to cover.
• Sprinkle cheese over ham.
• Roll into a log. Pinch the ends so the cheese doesn't leak out.
• Wrap foil around loaf (be sure to wrap so you can easily unwrap it while still hot -- see below).
• Bake at 350 for one hour.
• Unwrap and continue to bake and brown for another 1/2 hour.

Steps:

• prepare sauce:.
• In large saucepan, mix diced tomatoes, Puree, paste, brown sugar, 1/2 teaspoons salt, Worcestershire sauce and allspice. Heat to boiling. Reduce heat. Cover and simmer for 15-20 minutes.
• While this is simmering, remove and discard the tough outer leaves from cabbage. Remove 2 large leaves and set aside for later -- Cut out stem of cabbage with a paring knife; Scrape out a cavity in the center of cabbage, leaving 1″ shell.
• (I do this with an old ice cream scoop that I've sharpened).
• Dice up the cabbage you've removed.
• In another large saucepan, cook ground venison, onion, garlic, salt, pepper flakes and black pepper and 1 cup of diced cabbage until meat is browned and cabbage is tender, about 15 minutes.
• (I usually save the rest of the diced cabbage for another use).
• Drain off fat if you want to, and return to the pan.
• Stir in cooked rice and about 1/3 of the Sauce mixture. Remove from heat and.
• Fill cabbage shell with the meat mixture.
• Place the cabbage, hole-side-up, into a Dutch Oven or Slow-Cooker. Cover the hole with the two reserved leaves.
• Ladle half of the remaining sauce / cabbage mixture over and around the stuffed cabbage.
• If using a Dutch Oven; Bring this to the boil over high heat. As soon as it starts to boil, Reduce heat to Low. Cover and simmer until cabbage is tender, about 1 1/2 hours.
• If using a slow cooker; Set temperature to high for 30 minutes, then reduce to low setting and cook for 2-2 1/2 hours, or until cabbage is cooked thru.
• To serve: place cabbage in a deep platter, Cut in wedges.
• Spoon on some of the remaining sauce over each wedge.