Venison Cabbage Rolls

Name: Venison Cabbage Rolls
Ingredients: 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

8 ingredients

2 steps

Ingredients

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

Directions

1

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.
2

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.