Venison Cabbage Rolls - KNEP - Kentucky Nutrition Education Program


Venison Cabbage Rolls

Servings:6Serving Size:2 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.

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

Nutrition Facts per Serving: 490 calories, 10g total fat, 6g saturated fat, 0g trans fat, 120mg cholesterol, 180mg sodium, 64g total carbohydrate, 3g dietary fiber, 12g total sugar, 35g protein, 10% DV calcium, 45% DV iron, 15% DV potassium