Venison Cabbage Rolls

Host: Kristi Shive, Warren County Extension Agent for Family and Consumer Sciences

Guest: Jason Phillips, Simpson County Extension Agent for Agriculture & Natural Resources

Topic: Venison Cabbage Rolls

Joanna Coles meets with Jason Phillip to demonstrate how to cook venison cabbage rolls. Servings:6, Serving Size: 2 rolls

Ingredients:

 12 large cabbage leaves

 1 ½ pounds ground venison (may substitute elk or beef)

 ¼ cup grated onion

 4 tablespoons butter

 2 tablespoons Italian seasoning

 1 ½ cups cooked rice

 1/8 teaspoon pepper

 2 cans (15 ounces each) low-sodium tomato sauce

 Toothpicks

Directions:

Place cabbage leaves in boiling water until tender, drain, and dry. 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. Cover with a lid or aluminum foil, and bake at 325 degrees F for 45 minutes.

Source: Adapted from: “Fish & Game Cookbook” Bonnie Scott. 2013.