Welcome to Backwoods Bound.
Backwoods Beauty Photos | Bulletin Board | Candid CamShots | Contact Us | Fishing
Fun Facts | Home | Hunting | Links | Newsletter | Recipes | Site Map | Store

Order Chili Mix Here!

Venison Stuffed Cabbage Rolls
Submitted by Mike Winkler.

~ 2 lbs ground venison
~ 1 cup white rice, uncooked
~ 1 medium onion, chopped
~ 3 cloves garlic, crushed
~ 1 egg, beaten
~ 1/2 tsp salt
~ 1/2 tsp pepper
~ 1 head of cabbage

Optional sauce
~ 1 - 8oz can tomato sauce
~ 3 cloves garlic, crushed
~ salt & pepper to taste

In a bowl, mix together the venison, rice, onion, garlic, egg, salt, and pepper.

In a dutch oven, bring enough water to boil to cover the head of cabbage.

Blanche the cabbage until it is easy to peel the leaves away from the head. Donít cook the cabbage all the way through.

Take the cabbage leaves and place a hand size amount of the meat mixture on it and then roll it up.

Place the cabbage rolls into a dutch oven with enough water to steam. Steam until done.

Optional Ė While the rolls are steaming, mix together the tomato sauce, garlic, and salt and pepper in a small sauce pan. Simmer until the rolls are done.

Serve the rolls with the sauce poured over the top.

Serve with red potatoes, extra steamed cabbage and enjoy.

Click Here!