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!
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.
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!
Love ground venison recipes? Try this Venison Meatball Recipe!
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
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Serves: 5 servings (2 rolls each)
Ingredients
- 10 large cabbage leaves
- 1 lb ground venison
- 1 egg, large
- ⅓ cup onion, finely diced
- 1 cup cooked white rice
- ¼ teaspoon ground black pepper
- 1 teaspoon salt
- 1-10.75 ounce can condensed tomato soup
- 1 tablespoon Worcestershire Sauce
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. I used about ⅓ 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 ⅔ 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.
Stacia
Yummy! I was worried,since I was using buck and not doe, but they were delish. Will make again. Thank you.
Shelby Law Ruttan
Hi Stacia, thank you! Happy you enjoyed this recipe. Shelby
Pat Gyselinck
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.
Shelby Law Ruttan
Hi Pat, thanks for your tip and for stopping by!