Venison Cabbage Rolls Venison recipes, Cabbage rolls, Cabbage


Venison Cabbage Rolls

Step 4: Add garlic for 2 minutes before adding the remaining spices. Mix and let everything saute for about 1 minute before adding the cabbage. Step 5: Cook for 5 minutes and then add the tomato sauce and chicken stock/water. Step 6: Cook partially covered, mixing occasionally for at least 15 minutes but up to 1 hour.


Venison Cabbage Rolls (Halupki) Moultrie Mobile

Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves. Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray. Place 1/2 of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce.


Venison Cabbage Rolls

Preheat the oven to 425°F / 220°C. Place 2 large spoonfuls of the meat mixture in the center of 1 cabbage leaf then fold both sides of the cabbage leaf over the meat. Roll the bottom of the leaf up to form a rolled bundle then place, seam-side down, in a 7 x 11-inch (18 x 28 cm), or similar, baking dish. Continue making cabbage rolls with the.


Get creative with venison cabbage rolls DNR News Releases

Directions. 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.


Venison Cabbage Rolls

Instructions. Core and steam cabbage in microwave for 4 minutes.Remove 10 leaves from cabbage and set aside.In large mixing bowl, combine the ground venison, cooked rice, onion, salt, pepper, egg and Worcestershire sauce.Divide the beef mixture evening among the 10 cabbage leaves.


a large pot filled with meat covered in sauce

Set aside the remaining tomato sauce. Preheat oven to 350 degrees F. For each cabbage leaf, cut out the thick part from the bottom of the leaf, scoop about 1/4 cup of the meat mixture into your palm and shape into a cylinder. Place at the bottom of the leaf, fold up the bottom, sides and roll up like an egg roll.


Cabbage rolls stuffed with venison and bacon, simmered in tomato

Venison Stuffed Cabbage Rolls: Ingredients. Michilli cabbage (or any type of cabbage on hand, but use two) Few cloves of crushed garlic. Olive oil. 1.5 quarts of homemade, canned whole tomatoes (or a 14.5-ounce can of crushed tomatoes from the store) Lemon juice. Water. Spoonful of flour.


Venison Cabbage Rolls Venison recipes, Venison, Cabbage rolls

Venison Stuffed Cabbage Rolls: Ingredients. Michilli cabbage (or any type of cabbage on hand, but use two) Few cloves of crushed garlic. Olive oil. 1.5 quarts of homemade, canned whole tomatoes (or a 14.5-ounce can of crushed tomatoes from the store) Lemon juice. Water. Spoonful of flour.


Venison Cabbage Rolls

Spray a 9×13-inch baking pan. Preheat the oven to 350F degrees. Use a long, thin knife to remove the core from the head of the cabbage. Place the cabbage in a covered microwave-safe dish with ½ cup of water. Cook on high power for 5 minutes. Turn the cabbage over and cook for another 10 minutes.


Venison Stuffed Cabbage Rolls Legendary Whitetails Legendary

"For a good-looking hearty venison entree without a strong game flavor, I recommend these cabbage rolls," says field editor Marcy Cella of L'Anse, Michigan. "They have a moist meaty filling and wonderful old-world flavor."


Sandra's Alaska Recipes SANDRA’S SPECTACULAR VENISON CABBAGE ROLLS

In a large bowl, place ground venison, tomato mixture, rice, eggs, salt, pepper, basil, oregano and milk. Mix well. Choose the largest cabbage leaves from your cabbage head. In a large stockpot bring water to a boil. Drop cabbage leaves into the water and cook for about 3-5 minutes or until pliable. Remove leaves from the pot and drain well.


Venison Cabbage Rolls

Add the butter, olive oil, onion, and garlic in a medium-sized pot. Cook over medium-high heat until the onion begins to brown on the edges. Add the spices, sugar, and tomato paste and cook for one minute then deglaze with the vinegar. Add the stock and bring it to a boil. Add the crushed tomato and return to a boil.


Venison Cabbage Rolls

Directions. Brown venison and onions in butter;mix in rice,dill, salt and pepper. Place cabbage leaves in boiling water for 1 minute.Drain. Dry on paper towel. Place equal amount of meat mixture in center of each leaf. Fold leaf and secure with toothpick. Place filled leaves in greased baking dish; pour tomato sauce over leaves.


Venison Cabbage Rolls

Saute the bacon and onion: In a large skillet, sauté diced bacon and onion until lightly brown. Discard excess fat. Mix the meat filling: In a large bowl, combine meat, salt, pepper, parsley and cooked bacon and onion mixture. Chop some of the remaining cabbage, about 1/2 cups worth, and mix it in. Create the Sauce: Mix together the tomato.


Scandinavian Andrew Zimmern

Crafting the Venison Cabbage Rolls . First, spread half of the marinara sauce on the bottom of a casserole dish. Next, carefully peel the leaves from the cabbage, by carefully flipping the cabbage over (core side up) and peeling the leaves back.; Then, cut the rib of the cabbage leaves out which will leave a V-shape.; Next, place 1/3 cup of the Venison mixture into one side of the cabbage leaf.


Venison Cabbage Rolls

For the filling, combine the ground beef, rice, onion, egg, milk, salt, and pepper in a medium bowl. Mix well and divide into 12 portions. Place a portion of the beef mixture (about 2 1/4-ounces) onto the center of each cabbage leaf. Roll the leaf around the filling, burrito-style, folding in the edges to seal it in.