Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 pound ground venison

  3. 1/2 cup chopped onion, divided

  4. 1 medium apple, peeled, cored and chopped

  5. 2 tbsp. Coca-Cola

  6. 1 cup quick-cooking brown rice

  7. 1/2 tsp. ground nutmeg

  8. 1/2 tsp. salt

  9. fresh cabbage leaves

  10. 8 ounces tomato sauce

  11. 1 tbsp. chopped fresh cilantro

  12. 1 cup grated cheddar cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Lightly grease a baking pan. Stir together 1/3 cup onion, apple and Coca-Cola in a large bowl. Add venison rice, nutmeg and salt and mix well. Blanch cabbage leaves in boiling salted water for 3 minutes. Drain and cool under cold running water. Drain again. Lay out cabbage leaves on a cutting board. Divide venison mixture among cabbage leaves and form into cylinders. Roll up cabbage leaves to enclose venison. Place cabbage rolls in the prepared pan. Pour tomato sauce over rolls. Sprinkle with remaining onion, cilantro and cheddar. Cover pan tightly with foil. Bake 25 to 30 minutes until venison is cooked through.


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