Venison Cabbage Rolls are a savory, lean update to the classic comfot food I loved as a kid. While most people bake theirs, I simmer these stuffed cabbage leaves right on the stovetop for a tender and juicy finish.
I used to watch my mom make these and I couldn't wait for them to be ready for dinner. They are the ultimate comfort food when you serve them with a big bowl of creamy mashed potatoes.
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Why You'll Love Venison Cabbage Rolls
Lean comfort food: these rolls offer a healthy, savory twist on a classic comfort food by using lean ground venison.
Unique simmered finish: unlike traditional baked versions, these are simmered on the stovetop in a skillet for a tender and juicy result.
Simple preparation: using a microwave trick for the cabbage leaves makes this childhood favorite much easier to prep.
Healthy Cabbage Roll Ingredients
See the recipe card below for a full list of ingredients and instructions.
- Ground venison: provides a lean, protein packed base for a healthy twist on the classic.
- Cabbage leaves: acts as a tender wrapper for the savory meat filling.
- Cooked white rice: adds bulk and a familiar, soft texture to the interior of each roll.
- Condensed tomato soup: creates a rich, tangy sauce that keeps the rolls juicy while simmering.
- Worcestershire sauce: adds a deep, umami flavor that perfectly complements the venison.
- Egg: functions as a binder to hold the meat and rice mixture together.
Ingredient Substitutions
- Use ground beef or ground turkey for the ground vension.
- Swap the cooked white rice for cooked quinoa or cauliflower rice to add more fiber or reduce the carb count.
- Instead of condensed tomato soup, use a jar of your favorite pasta sauce or tomato sauce seasoned with Italian seasoning.
Venison Cabbage Roll Variations
- Sweet and sour: stir a tablespoon of brown sugar and a splash of vinegar into the tomato soup for a classic Polish-style roll.
- Tex-Mex: swap the white rice for Spanish Rice or Cauliflower Spanish rice and replace the tomato soup with homemade salsa and diced tomatoes. You can also add taco seasoning to the venison and top the rolls with shredded Mexican blend cheese.
- Spicy Pizza: add some Italian seasoning and red pepper flakes to the meat mixture and top with homemade pizza sauce instead of tomato soup.
Tips for the Best Skillet Cabbage Rolls
- Don't overcook the cabbage: microwave the head of cabbage just until the outer leaves are pliable enough to pull away without tearing.
- Seal the rolls tightly: place the cabbage rolls seam-side down in the skillet to ensure they stay tucked together while simmering in the sauce.
- Baste for moisture: periodically spoon the tomato soup mixture over the rolls during the 40 minute simmer to keep the venison filling juicy.
Storage and Reheating
Store these Venison Cabbage rolls in an airtight container and refrigerate for 3-4 days. For longer storage, freeze for up to 3 months, thawing in the fridge before reheating.
To reheat, simmer the rolls with extra sauce in a covered skillet over medium-low heat until warm, oro bake in a covered dish at 350°F for 15-20 minutes. You can also use the microwave for a quick 2-3 minute fix.
Serve With...
Serve these venison cabbage rolls with creamy mashed potatoes or cauliflower mashed potatoes to soak up the tangy sauce. You can also serve them alongside honey glazed carrots or warm homemade Italian bread.
More Venison Recipes You'll Love
If you're looking for more hearty meals, try my Crockpot Venison Stew or Instant Pot Chipotle Venison Stew for ultimate comfort. You might also enjoy a cozy bowl of Venison chili or Venison Sloppy Joes.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Venison Cabbage Rolls
Equipment
- Large skillet , with lid
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Ingredients
- 10 large cabbage leaves
- 1 pound ground venison
- 1 large egg
- ⅓ cup onion finely diced
- 1 cup cooked white rice
- ¼ teaspoon ground black pepper
- 1 teaspoon salt
- 10.75 ounces 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.
- Preheat oven to 350℉.
- In large mixing bowl, combine the ground venison, cooked rice, onion, salt, pepper, egg and Worcestershire sauce.
- Divide the beef mixture evenly among the 10 cabbage leaves. (spproximately ⅓ cup meat mixture).
- Add water to tomato soup and using a hand whisk, mix until smooth
- Place the cabbage rolls in a large skillet and pour the tomato soupover the top of cabbage rolls. Place cover on skillet and turn heat to medium-high and bring to a boil.
- Once boiling, reduce heat to low and simmer for 40 minutes, stirring and basting with the liquid often.
Shelby Law Ruttan says
A classic with a twist, I love using the stovetop for this recipe. It is easy to make and full of flavor!
Stacia says
Yummy! I was worried,since I was using buck and not doe, but they were delish. Will make again. Thank you.
Shelby Law Ruttan says
Hi Stacia, thank you! Happy you enjoyed this recipe. Shelby
Pat Gyselinck says
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 says
Hi Pat, thanks for your tip and for stopping by!