Venison Cabbage Rolls Recipes

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VENISON CABBAGE ROLLS



Venison Cabbage Rolls image

"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

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

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.

STUFFED CABBAGE ROLLS



Stuffed Cabbage Rolls image

I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.

Provided by Judy

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h

Yield 8

Number Of Ingredients 9

⅔ cup water
⅓ cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
¼ cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
¼ teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

Steps:

  • In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
  • In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
  • Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
  • In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 13.3 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 0.9 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 656.9 mg, Sugar 3 g

VENISON/BEEF CABBAGE ROLLS



Venison/Beef Cabbage Rolls image

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

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)

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

VENISON CABBAGE STEW



Venison Cabbage Stew image

When you cook with what you have in the house, this is the type of stew you can make. The vegetables can all be swapped out with what you have on hand. I use almost all organic ingredients from the garden.

Provided by Otalan6

Categories     One Dish Meal

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 24

2 lbs venison stew meat
1/2 head cabbage (coarsely chopped)
2 tablespoons extra virgin olive oil
1 tablespoon butter
1/2 onion (roughly chopped)
1/2 leek (sliced thinly)
3 garlic cloves (roughly chopped)
5 mushrooms (quartered)
2 radishes (roughly chopped)
1 turnip (chopped)
3 carrots (sliced)
5 cauliflower florets
1 tablespoon bouillon ("better than bouillon" veggie)
4 cups water
1/2 head cabbage (coarsely chopped)
1 bay leaf
1 sprig rosemary
1 tablespoon dried oregano
1 tablespoon salt
1 teaspoon cayenne (optional)
1 teaspoon paprika (optional)
1 teaspoon black pepper (ground)
1 cup flour
2 potatoes (cubed)

Steps:

  • Season the flour with salt and pepper (and some paprika and cayenne if you like a little spice), toss the venison until covered with flour.
  • Heat a tablespoon of olive oil and a tablespoon of butter in a large pot over medium heat. When butter has stopped foaming, saute the onions, leeks, mushrooms, and garlic for 2 to 3 minutes. Remove these from the pot and set aside.
  • Add a tablespoon of olive oil to the now-empty pot, brown the stew meat for 2 or 3 minutes, until it absorbs all the oil and begins to cook.
  • Return the onions, leeks, mushrooms, and garlic to the pot with the meat. Mix in radishes, turnip, carrots, cabbage, cauliflower, bay leaf, rosemary sprig, oregano, salt and pepper.
  • Add the water and bouillon. Bring to a boil, reduce heat to low and simmer 2 hours.
  • 15 minutes before finishing, toss in the cubed potatoes.
  • Taste and adjust seasonings for flavor. Enjoy!

Nutrition Facts : Calories 645.3, Fat 16.7, SaturatedFat 4.4, Cholesterol 48.5, Sodium 1896.5, Carbohydrate 68.1, Fiber 12.2, Sugar 13.4, Protein 59.4

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