Venison Cabbage Rolls are much like a regular cabbage roll, except for the fact that I used ground venison in place of the ground beef. These simple to make and delicious comfort food rolls match wonderfully with creamy mashed potatoes, making it a warm and comforting winter meal!
Venison Cabbage Rolls #cabbage #venison #comfortfood
I, unlike a lot of kids, used to love cabbage rolls.  I remember my mom making them and putting them in the oven.  This recipe is also different from I knew how they were mad.  These Venison Cabbage Rolls are simmered on the stove top.  Now that may not seem different to some of you, but to me it was. I never knew anyone to do anything but bake them.

Venison Cabbage Rolls

I prepped my leaves differently than the recipe stated after posting on facebook that I had no idea how to get the leaves off the cabbage with out ripping the tarnation out of them.  Thanks to Suzanne from Thru the Bugs on my Windshield, I learned I could use the microwave!  I remember my mom blanching them on the stove like they instruct you to do in the recipe I found, but didn’t know how she did it to get perfect leaves or at least, what I thought were perfect. After doing this myself, I’m pretty sure hers had some rips and tears too!

If you want some good, old fashioned comfort food, make up a big bowl of mashed potatoes and simmer some of these yummy Venison Cabbage Rolls on your stovetop!

Venison Cabbage Rolls
Author: Grumpy’s Honeybunch
Prep time:
Cook time:
Total time:
Serves: 5 servings (2 rolls each)
  • 10 large cabbage leaves
  • 1 lb ground venison
  • 1 egg, large
  • 1/3 cup onion, finely diced
  • 1 cup cooked white rice
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1-10.75 ounce can condensed tomato soup
  • 1 tablespoon Worcestershire Sauce
  1. 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. I used about 1/3 meat mixture and it worked out perfectly.In a large skillet over medium heat, place the cabbage rolls and pour the tomato soup mixed with 2/3 can water over the top of cabbage rolls. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Pat Gyselinck June 3, 2019 at 10:46 am - Reply

    I take the core out of the cabbage and then put them in freezer bags and freeze. When you are ready to make your cabbage rolls, take the cabbage out the day before and let it thaw. Leaves will be more easier to work with.

  2. Stacia February 9, 2021 at 7:46 pm - Reply

    Yummy! I was worried,since I was using buck and not doe, but they were delish. Will make again. Thank you.

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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