"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Wild Game
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-11-2018, 02:08 PM   #1
Master Chef
 
luckytrim's Avatar
 
Join Date: Dec 2005
Location: southeastern pa.
Posts: 9,743
Venison-Stuffed Cabbage

Venison-Stuffed Cabbage

2 (15 oz.) cans diced tomatoes, drained
1 (6 oz.) can tomato puree
1 small can tomato paste
1 TBL brown sugar
1/2 tsp. salt
1 tsp. Worcestershire sauce
1/8 tsp. allspice

1 large head cabbage
1 Lb. ground Venison (or Hamburger)
1 med. onion -- small dice
1 clove garlic -- minced
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. red pepper flakes
1 1/2 c. cooked brown rice
prepare sauce:
In large saucepan, mix diced tomatoes, Puree, paste, brown sugar, 1/2 tsp. salt, Worcestershire sauce and allspice. Heat to boiling. Reduce heat. Cover and simmer for 15-20 minutes.

While this is simmering, remove and discard the tough outer leaves from cabbage. Remove 2 large leaves and set aside for later........ Cut out stem of cabbage with a paring knife; Scrape out a cavity in the center of cabbage, leaving 1″ shell.
(I do this with an old ice cream scoop that I've sharpened)
Dice up the cabbage you've removed..

In another large saucepan, cook ground venison, onion, garlic, salt, pepper flakes and black pepper and 1 cup of diced cabbage until meat is browned and cabbage is tender, about 15 minutes.
(I usually save the rest of the diced cabbage for another use)
Drain off fat if you want to, and return to the pan.
Stir in cooked rice and about 1/3 of the Sauce mixture. Remove from heat and
Fill cabbage shell with the meat mixture.
Place the cabbage, hole-side-up, into a Dutch Oven or Slow-Cooker. Cover the hole with the two reserved leaves.
Ladle half of the remaining sauce / cabbage mixture over and around the stuffed cabbage.

If using a Dutch Oven; Bring this to the boil over high heat. As soon as it starts to boil, Reduce heat to Low. Cover and simmer until cabbage is tender, about 1 1/2 hours.

If using a slow cooker; Set temp. to high for 30 minutes, then reduce to low setting and cook for 2-2 1/2 hours, or until cabbage is cooked thru.

To serve: place cabbage in a deep platter, Cut in wedges.
Spoon on some of the remaining sauce over each wedge.

__________________
Be Yourself ! ..... Everyone else is taken !
luckytrim is online now   Reply With Quote
Reply

Tags
cabbage, onion, recipe, tomato puree, venison

Venison-Stuffed Cabbage Venison-Stuffed Cabbage [FONT="][/FONT] 2 (15 oz.) cans diced tomatoes, drained 1 (6 oz.) can tomato puree 1 small can tomato paste 1 TBL brown sugar 1/2 tsp. salt 1 tsp. Worcestershire sauce 1/8 tsp. allspice 1 large head cabbage 1 Lb. ground Venison (or Hamburger) 1 med. onion -- small dice 1 clove garlic -- minced 1 tsp. salt 1/2 tsp. black pepper 1/2 tsp. red pepper flakes 1 1/2 c. cooked brown rice prepare sauce: In large saucepan, mix diced tomatoes, Puree, paste, brown sugar, 1/2 tsp. salt, Worcestershire sauce and allspice. Heat to boiling. Reduce heat. Cover and simmer for 15-20 minutes. While this is simmering, remove and discard the tough outer leaves from cabbage. Remove 2 large leaves and set aside for later........ Cut out stem of cabbage with a paring knife; Scrape out a cavity in the center of cabbage, leaving 1″ shell. (I do this with an old ice cream scoop that I've sharpened) Dice up the cabbage you've removed.. In another large saucepan, cook ground venison, onion, garlic, salt, pepper flakes and black pepper and 1 cup of diced cabbage until meat is browned and cabbage is tender, about 15 minutes. (I usually save the rest of the diced cabbage for another use) Drain off fat if you want to, and return to the pan. Stir in cooked rice and about 1/3 of the Sauce mixture. Remove from heat and Fill cabbage shell with the meat mixture. Place the cabbage, hole-side-up, into a Dutch Oven or Slow-Cooker. Cover the hole with the two reserved leaves. Ladle half of the remaining sauce / cabbage mixture over and around the stuffed cabbage. If using a Dutch Oven; Bring this to the boil over high heat. As soon as it starts to boil, Reduce heat to Low. Cover and simmer until cabbage is tender, about 1 1/2 hours. If using a slow cooker; Set temp. to high for 30 minutes, then reduce to low setting and cook for 2-2 1/2 hours, or until cabbage is cooked thru. To serve: place cabbage in a deep platter, Cut in wedges. Spoon on some of the remaining sauce over each wedge. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:52 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.