Venison Cabbage Rolls

• 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

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.