Venison Golumpki Casserole |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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This is a merging of several recipes I have for golumpki casserole. Great way to use up the cabbage from the garden and feed your family for several nights in a row! Ingredients:
1 head cabbage |
1/4 cup olive oil |
1 lb ground venison |
1 small onion |
8 ounces tomato soup |
6 ounces tomato paste |
16 ounces chopped tomatoes |
1 cup water |
1 cup cooked rice |
8 ounces cheddar cheese |
1 tablespoon worcestershire sauce |
1 tablespoon garlic powder |
Directions:
1. - preheat oven to 350 degrees;.
2. - Cut cabbage into chunks; put into a 13-x9 or larger roasting pan;.
3. - Chop the onion and shred the cheese;.
4. - brown the venison and chopped onion in the olive oil (in a large skillet); set aside.
5. - combine the soup, tomato paste, tomatoes and water in a medium sauce pan and heat to boiling.
6. - Add the tomato mixture and cooked rice to the browned venison and onions - stir to fully blend;.
7. - Spread the mixture evenly over the cabbage and cover (aluminum foil is fine).
8. - Bake at 350 degrees for 1- 1.5 hours.
9. - Spread cheese on top and bake another 10 minutes to melt/brown the cheese.
10. Serve with some hearty bread and a salad.
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