Venison Cabbage Rolls

Venison Cabbage Rolls are a delicious and healthy twist on the classic dish. Furthermore, these rolls are made with ground Venison, a lean and flavorful meat that adds a unique taste to the dish.

In addition, with a handful of pantry items, this healthy course is sure to please your family or a crowd and be one of the tastiest main courses anyone could serve.

Venison Cabbage Rolls Ingredients

• Green Cabbage
• Ground Venison
• Sourdough Starter
• Garlic Cloves, Minced
• Italian Seasoning
• Pink Salt
• Black Pepper
• Brown Rice, Cooked to Al-Dente
• Rao’s Marinara Sauce

Preparing the Cabbage

1. First, bring a large pot of water to a boil.
2. Next, add the head of cabbage to the pot of boiling water, fully immersed.
3. Then, boil for 5-8 minutes, or until the cabbage leaves are soft and easy enough to bend.
4. Finally, remove the cabbage from the boiling water to cool.

Boil a Large Pot of Water; Add the Cabbage

Boil the Cabbage for 5-8 Minutes

Remove the Cabbage and Cool

Crafting the Venison Meat Mixture

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, combine the Venison, Sourdough Starter, garlic, and Italian seasoning in a medium-sized mixing bowl.
3. Then, fold in the rice. Set aside.
4. Finally, place the meat mixture in the refrigerator for 15-20 minutes to allow all of the flavors to mix.

Crafting the Venison Cabbage Rolls

1. First, spread half of the marinara sauce on the bottom of a casserole dish.
2. Next, carefully peel the leaves from the cabbage, by carefully flipping the cabbage over (core side up) and peeling the leaves back.
3. Then, cut the rib of the cabbage leaves out which will leave a V-shape.
4. Next, place 1/3 cup of the Venison mixture into one side of the cabbage leaf.
5. Then, fold the sides of the leaf over and then roll it – almost like a burrito.
6. Finally, place the cabbage roll, seam side down, into the casserole dish.
   • Note: Repeat steps 3-6 until all of the Venison meat mixture is gone. (This recipe makes about 12 rolls).

Spread 1/2 of the Marinara Sauce on the Bottom of the Baking Dish

Peel the Leaves from the Cabbage

Cut the Rib Out of the Cabbage Leaves

Place 1/3 of the Venison Mixture Into Each Cabbage Leaf

Fold and Roll the Cabbage Leaves; Place Into a Baking Dish

Baking and Serving the Venison Cabbage Rolls

1. First, spoon the remaining marinara sauce over the top of the Venison Cabbage Rolls.
2. Next, cover the baking dish with foil.
3. Then, bake the Venison Cabbage Rolls for 1 hour.
4. Finally, remove the rolls from the oven, and serve immediately. Enjoy!

Spoon the Remaining Marinara Sauce Over the Cabbage Rolls

Cover the Baking Dish with Foil and Bake for 1 Hour

Remove and Serve Immediately

Storing the Venison Cabbage Rolls

Venison Cabbage Rolls are best eaten the day they are made. However, if you happen to have leftovers, you should store them in an airtight container for 1-2 days in the refrigerator.

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Venison Cabbage Rolls

Yield: 12 Rolls

Prep Time: 10 minutes

Cook Time: 1 hour

Additional Time: 15 minutes

Total Time: 1 hour 25 minutes

Venison Cabbage Rolls are a delicious and healthy twist on the classic dish. Furthermore, these rolls are made with ground Venison, a lean and flavorful meat that adds a unique taste to the dish.

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Ingredients

• 1 head Green Cabbage
• 1 lb. Ground Venison
• 1 tbsp. Sourdough Starter
• 4 Garlic Cloves, Minced
• 2 tbsp. Italian Seasoning
• 1 tsp. Pink Salt
• 1/2 tsp. Black Pepper
• 1 c. Brown Rice, Cooked
• 1, 15-oz Jar, Rao's Marinara Sauce

Instructions

Preparing the Cabbage

1. First, bring a large pot of water to a boil.
2. Next, add the head of cabbage to the pot of boiling water, fully immersed.
3. Then, boil for 5-8 minutes, or until the cabbage leaves are soft and easy enough to bend.
4. Finally, remove the cabbage from the boiling water to cool.

Crafting the Venison Meat Mixture

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, combine the Venison, Sourdough Starter, garlic, and Italian seasoning in a medium-sized mixing bowl.
3. Then, fold in the rice. Set aside.
4. Finally, place the meat mixture in the refrigerator for 15-20 minutes to allow all of the flavors to mix.

Creating the Venison Cabbage Rolls

1. First, spread half of the marinara sauce on the bottom of a casserole dish.
2. Next, carefully peel the leaves from the cabbage, by carefully flipping the cabbage over (core side up) and peeling the leaves back.
3. Then, cut the rib of the cabbage leaves out which will leave a V-shape.
4. Next, place 1/3 cup of the Venison mixture into one side of the cabbage leaf.
5. Then, fold the sides of the leaf over and then roll it - almost like a burrito.
6. Finally, place the cabbage roll, seam side down, into the casserole dish. (Note: Repeat steps 3-6 until all of the Venison meat mixture is gone. (This recipe makes about 12 rolls).

Baking and Serving the Venison Cabbage Rolls

1. First, spoon the remaining marinara sauce over the top of the Venison Cabbage Rolls.
2. Next, cover the baking dish with foil.
3. Then, bake the Venison Cabbage Rolls for 1 hour.
4. Finally, remove the rolls from the oven, and serve immediately. Enjoy!

Notes

Venison Cabbage Rolls are best eaten the day they are made. However, if you happen to have leftovers, you should store them in an airtight container for 1-2 days in the refrigerator.

Nutrition Information:

Yield: 6 Serving Size: 2
Amount Per Serving: Calories: 281Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 76mgSodium: 825mgCarbohydrates: 28gFiber: 7gSugar: 10gProtein: 25g