Venison Stuffed Cabbage Recipes

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VENISON-STUFFED CABBAGE



Venison-Stuffed Cabbage image

Make and share this Venison-Stuffed Cabbage recipe from Food.com.

Provided by Luckytrim

Categories     One Dish Meal

Time 3h

Yield 6 serving(s)

Number Of Ingredients 15

2 (15 ounce) cans diced tomatoes, drained
1 (6 ounce) can tomato puree
1 (8 ounce) can tomato paste
1 tablespoon brown sugar
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/8 teaspoon allspice
1 large head cabbage
1 lb ground venison (or Hamburger)
1 medium onion (small dice)
1 garlic clove (minced)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 1/2 cups cooked brown rice

Steps:

  • prepare sauce:.
  • In large saucepan, mix diced tomatoes, Puree, paste, brown sugar, 1/2 teaspoons salt, Worcestershire sauce and allspice. Heat to boiling. Reduce heat. Cover and simmer for 15-20 minutes.
  • While this is simmering, remove and discard the tough outer leaves from cabbage. Remove 2 large leaves and set aside for later -- Cut out stem of cabbage with a paring knife; Scrape out a cavity in the center of cabbage, leaving 1″ shell.
  • (I do this with an old ice cream scoop that I've sharpened).
  • Dice up the cabbage you've removed.
  • In another large saucepan, cook ground venison, onion, garlic, salt, pepper flakes and black pepper and 1 cup of diced cabbage until meat is browned and cabbage is tender, about 15 minutes.
  • (I usually save the rest of the diced cabbage for another use).
  • Drain off fat if you want to, and return to the pan.
  • Stir in cooked rice and about 1/3 of the Sauce mixture. Remove from heat and.
  • Fill cabbage shell with the meat mixture.
  • Place the cabbage, hole-side-up, into a Dutch Oven or Slow-Cooker. Cover the hole with the two reserved leaves.
  • Ladle half of the remaining sauce / cabbage mixture over and around the stuffed cabbage.
  • If using a Dutch Oven; Bring this to the boil over high heat. As soon as it starts to boil, Reduce heat to Low. Cover and simmer until cabbage is tender, about 1 1/2 hours.
  • If using a slow cooker; Set temperature to high for 30 minutes, then reduce to low setting and cook for 2-2 1/2 hours, or until cabbage is cooked thru.
  • To serve: place cabbage in a deep platter, Cut in wedges.
  • Spoon on some of the remaining sauce over each wedge.

Nutrition Facts : Calories 311.6, Fat 6.6, SaturatedFat 2.8, Cholesterol 60.5, Sodium 1002.9, Carbohydrate 43.3, Fiber 10.3, Sugar 19.5, Protein 23.9

VENISON/BEEF CABBAGE ROLLS



Venison/Beef Cabbage Rolls image

I came up with these one day, before I found Recipe*zaar, looking through 5 different cookbooks to get an idea as to how to make them and gave up when none seemed to be "THE ONE". Turned out great if I do say so myself and has left my entire family (extended family included) begging me for more! Tip: Blanch whole cabbage for 3 minutes days ahead of time wrap and freeze. When ready to assemble rolls plunge whole frozen cabbage into hot water and leaves will fall off nicely and be much more manageable!

Provided by LuckyMomof3

Categories     One Dish Meal

Time 1h35m

Yield 12 rolls, 6 serving(s)

Number Of Ingredients 12

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)

Steps:

  • Strain tomatoes to make 1/2 - 3/4 of a cup of tomato chunks.
  • Add chunks to raw meat reserving rest of tomato and juice.
  • Add cooked rice,diced onion and egg to raw meat and mix all well.
  • In a blender puree spices, reserved tomatoes with juice and Worcestershire sauce until well blended.
  • Assemble rolls by placing 1/4 - 1/2 cup of meat mixture in center of leaves.
  • Roll leaf around mixture tucking ends in as you roll.
  • Lay seam side down in 9x13-inch pan.
  • Pour tomato puree over rolls Bake at 350°F for 1 hour.
  • Sprinkle with shredded cheese and bake an extra 15 minutes.
  • *If you use smaller leaves you can make nice small appetizer rolls*.
  • **These can be made in the crock pot as well I'm just not sure of cooking time**.

Nutrition Facts : Calories 297.9, Fat 11.2, SaturatedFat 5.8, Cholesterol 107.8, Sodium 593.7, Carbohydrate 26, Fiber 3.8, Sugar 8.6, Protein 24.3

VENISON CABBAGE STEW



Venison Cabbage Stew image

When you cook with what you have in the house, this is the type of stew you can make. The vegetables can all be swapped out with what you have on hand. I use almost all organic ingredients from the garden.

Provided by Otalan6

Categories     One Dish Meal

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 24

2 lbs venison stew meat
1/2 head cabbage (coarsely chopped)
2 tablespoons extra virgin olive oil
1 tablespoon butter
1/2 onion (roughly chopped)
1/2 leek (sliced thinly)
3 garlic cloves (roughly chopped)
5 mushrooms (quartered)
2 radishes (roughly chopped)
1 turnip (chopped)
3 carrots (sliced)
5 cauliflower florets
1 tablespoon bouillon ("better than bouillon" veggie)
4 cups water
1/2 head cabbage (coarsely chopped)
1 bay leaf
1 sprig rosemary
1 tablespoon dried oregano
1 tablespoon salt
1 teaspoon cayenne (optional)
1 teaspoon paprika (optional)
1 teaspoon black pepper (ground)
1 cup flour
2 potatoes (cubed)

Steps:

  • Season the flour with salt and pepper (and some paprika and cayenne if you like a little spice), toss the venison until covered with flour.
  • Heat a tablespoon of olive oil and a tablespoon of butter in a large pot over medium heat. When butter has stopped foaming, saute the onions, leeks, mushrooms, and garlic for 2 to 3 minutes. Remove these from the pot and set aside.
  • Add a tablespoon of olive oil to the now-empty pot, brown the stew meat for 2 or 3 minutes, until it absorbs all the oil and begins to cook.
  • Return the onions, leeks, mushrooms, and garlic to the pot with the meat. Mix in radishes, turnip, carrots, cabbage, cauliflower, bay leaf, rosemary sprig, oregano, salt and pepper.
  • Add the water and bouillon. Bring to a boil, reduce heat to low and simmer 2 hours.
  • 15 minutes before finishing, toss in the cubed potatoes.
  • Taste and adjust seasonings for flavor. Enjoy!

Nutrition Facts : Calories 645.3, Fat 16.7, SaturatedFat 4.4, Cholesterol 48.5, Sodium 1896.5, Carbohydrate 68.1, Fiber 12.2, Sugar 13.4, Protein 59.4

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