Venison Cabbage Rolls

Venison Cabbage Rolls Venison recipes, Venison, Cabbage rolls

Directions. Brown venison and onions in butter;mix in rice,dill, salt and pepper. Place cabbage leaves in boiling water for 1 minute.Drain. Dry on paper towel. Place equal amount of meat mixture in center of each leaf. Fold leaf and secure with toothpick. Place filled leaves in greased baking dish; pour tomato sauce over leaves.

Venison Cabbage Rolls

Spray a 9×13-inch baking pan. Preheat the oven to 350F degrees. Use a long, thin knife to remove the core from the head of the cabbage. Place the cabbage in a covered microwave-safe dish with ½ cup of water. Cook on high power for 5 minutes. Turn the cabbage over and cook for another 10 minutes.

Venison Cabbage Rolls

Step 4: Add garlic for 2 minutes before adding the remaining spices. Mix and let everything saute for about 1 minute before adding the cabbage. Step 5: Cook for 5 minutes and then add the tomato sauce and chicken stock/water. Step 6: Cook partially covered, mixing occasionally for at least 15 minutes but up to 1 hour.

Venison Cabbage Rolls

In a large bowl, place ground venison, tomato mixture, rice, eggs, salt, pepper, basil, oregano and milk. Mix well. Choose the largest cabbage leaves from your cabbage head. In a large stockpot bring water to a boil. Drop cabbage leaves into the water and cook for about 3-5 minutes or until pliable. Remove leaves from the pot and drain well.

Venison Cabbage Rolls

Step 1: These cabbage rolls are actually really easy, to make. Mix all ingredients in a large bowl (except the cabbage and the tomato soup). Step 2: Submerge the cabbage into a boiling large pot of water for 3-5 minutes to soften it for the most tender cabbage leaves. This will make it much easier to make the rolls.

Venison cabbage rolls North Carolina Hunting and Fishing Forums

For the filling, combine the ground beef, rice, onion, egg, milk, salt, and pepper in a medium bowl. Mix well and divide into 12 portions. Place a portion of the beef mixture (about 2 1/4-ounces) onto the center of each cabbage leaf. Roll the leaf around the filling, burrito-style, folding in the edges to seal it in.

Venison Cabbage Rolls (Halupki) Moultrie Mobile

Venison Stuffed Cabbage Rolls: Ingredients. Michilli cabbage (or any type of cabbage on hand, but use two) Few cloves of crushed garlic. Olive oil. 1.5 quarts of homemade, canned whole tomatoes (or a 14.5-ounce can of crushed tomatoes from the store) Lemon juice. Water. Spoonful of flour.

Get creative with venison cabbage rolls DNR News Releases

Brown venison and onion in butter. Mix in the Italian seasoning, rice, salt, and pepper. Spoon about 2 tablespoons of meat mixture in center of a leaf and fold the leaf over, tucking in the ends and securing with a toothpick. Repeat for all cabbage leaves. Place filled cabbage leaves in a 9-by13-inch casserole dish and pour tomato sauce on top.

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 Cabbage Rolls Venison recipes, Cabbage rolls, Cabbage

Sandra's Alaska Recipes SANDRA’S SPECTACULAR VENISON CABBAGE ROLLS

Add the butter, olive oil, onion, and garlic in a medium-sized pot. Cook over medium-high heat until the onion begins to brown on the edges. Add the spices, sugar, and tomato paste and cook for one minute then deglaze with the vinegar. Add the stock and bring it to a boil. Add the crushed tomato and return to a boil.

Cabbage rolls stuffed with venison and bacon, simmered in tomato

Crafting the Venison Cabbage Rolls . First, spread half of the marinara sauce on the bottom of a casserole dish. Next, carefully peel the leaves from the cabbage, by carefully flipping the cabbage over (core side up) and peeling the leaves back.; Then, cut the rib of the cabbage leaves out which will leave a V-shape.; Next, place 1/3 cup of the Venison mixture into one side of the cabbage leaf.

Venison Stuffed Cabbage Rolls Legendary Whitetails Legendary

Directions. 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.

Venison Cabbage Rolls

Preheat the oven to 425°F / 220°C. Place 2 large spoonfuls of the meat mixture in the center of 1 cabbage leaf then fold both sides of the cabbage leaf over the meat. Roll the bottom of the leaf up to form a rolled bundle then place, seam-side down, in a 7 x 11-inch (18 x 28 cm), or similar, baking dish. Continue making cabbage rolls with the.

Venison Cabbage Rolls

Repeat for all cabbage leaves. Place filled cabbage leaves in a 9-by-13-inch casserole dish and pour tomato sauce on top. Cover with a lid or aluminum foil, and bake at 325°F for 45 minutes.

Venison Cabbage Rolls

Instructions. Core and steam cabbage in microwave for 4 minutes.Remove 10 leaves from cabbage and set aside.In large mixing bowl, combine the ground venison, cooked rice, onion, salt, pepper, egg and Worcestershire sauce.Divide the beef mixture evening among the 10 cabbage leaves.