Venison/Beef Cabbage Rolls

Name: Venison/Beef Cabbage Rolls
Ingredients: 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)

12 ingredients

11 steps

Ingredients

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)

Directions

1

Strain tomatoes to make 1/2 - 3/4 of a cup of tomato chunks.
2

Add chunks to raw meat reserving rest of tomato and juice.
3

Add cooked rice,diced onion and egg to raw meat and mix all well.
4

In a blender puree spices, reserved tomatoes with juice and Worcestershire sauce until well blended.
5

Assemble rolls by placing 1/4 - 1/2 cup of meat mixture in center of leaves.
6

Roll leaf around mixture tucking ends in as you roll.
7

Lay seam side down in 9x13-inch pan.
8

Pour tomato puree over rolls Bake at 350F for 1 hour.
9

Sprinkle with shredded cheese and bake an extra 15 minutes.
10

*If you use smaller leaves you can make nice small appetizer rolls*.
11

**These can be made in the crock pot as well I'm just not sure of cooking time**.