Two pans of cabbage rolls

[blissful]

Tonight I made two pans full of cabbage rolls (I make them with cabbage this time of year instead of grape leaves) same recipe. One I topped out with diced tomatoes, one with a lemon chicken broth.
Filling:
2 lbs venison mixed with pork ground (any ground meat)
1 finely chopped onion
2 stalks finely chopped celery
S and P
2 cloves of garlic chopped
2 cups of uncooked rice
1 medium cabbage (boiled a little to soften the leaves)

Wrap a few tablespoons of rice/meat mixture in softened cabbage leaves, layer in a casserole (2 casseroles). Cover with at least 2 cups of liquid each (lemon juice and chicken broth or tomatoes and liquid). Cover with foil and bake for 1 and 1/4 hours at 350° F. The greeks make it with chicken broth and lemon, and use the grape leaves. The slovenians in the family make it with tomato. Either way is delish. ~Bliss

 

[kitchenelf]

OK - you got me with the lemon chicken broth!!!!!!!!!!!!!!!

 

[Loprraine]

Thanks, Blissful. That's a tasty way to use the ground venison that's taking up room in my freezer.

 

[lifesaver]

sounds yummy