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
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