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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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For a good-looking hearty venison entree without a strong game flavor, I recommend these cabbage rolls, says field editor Marcy Cella of L'Anse, Michigan. They have a moist meaty filling and wonderful old-world flavor. Ingredients:
8 large cabbage leaves |
1 pound ground venison |
1 medium onion, chopped |
1 teaspoon salt |
1/4 teaspoon ground nutmeg |
1 can (15 ounces) tomato sauce, divided |
2 cups uncooked minute® brown rice |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large pot of boiling water, cook cabbage leaves for 3 minutes; drain and set aside. In a skillet over medium heat, cook venison, onion, salt and nutmeg until meat is no longer pink; drain. Stir in 1 cup tomato sauce. Place 1/3 cup meat mixture on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll up completely to enclose filling.
2. Cook rice according to package directions; stir in remaining tomato sauce. Transfer to a large skillet; add cabbage rolls. Cover and simmer for 20 minutes. Sprinkle with cheese; heat until cheese begins to melt. Yield: 4 servings.
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