Friday, December 20, 2013

Venison stuffed cabbage.


Here is another way to enjoy venison. It's a simple recipe that can be prepared in short time and requires pretty basic ingredients. Growing up we had stuffed cabbage at least once a week, my mom was Polish and a very good cook. So what I did here is to take her recipe and tweak it a bit. These go well during the winter and provide that nice warm comforting feeling. A crusty rye bread is great with this dish.

Venison  stuffed cabbage, wild harvest enjoyed.

Ingredients, 1 med. head of cabbage, one and a half pounds of ground deer meat, one half pound of ground pork, a few slices of salt pork, one and a half cups cooked white rice, one egg, salt and pepper to taste, a tiny bit of nutmeg, two cans of tomato sauce, one can of tomato soup.

Core cabbage and drop into boiling water. Continue to boil for about 15 minutes until the leaves start to become soft and start to peel back. Remove cabbage and place into a colander to cool. When cool peel back the leaves and place on a dish, you'll need at least 15. In a bowl mix venison and pork salt and pepper, nutmeg and egg, add rice "the cooked rice should be somewhat hard or under cooked" mix well. Take one leaf of cabbage and add meat filling, do not over stuff, fold over, tuck both sides in and roll to complete. Cutup the remaining cabbage and place it in the bottom of large Pyrex baking dish. Place the stuffed cabbage on top. Cut the salt pork into slices and then cut those in half and place them in with the stuffed cabbage. In a large bowl mix you tomato sauce and soup with some a couple of cans of water, broth can be used instead of water. I tweak to sauce mixture with crushed red pepper. Pour sauce mixture over cabbage rolls cover with foil and place in preheated 350 oven. Bake for about an hour, and enjoy.

23 comments:

  1. Brk Trt, Wow!

    "Looks good".................Phil

    ReplyDelete
  2. It does look good. Stuffed cabbage is a traditional holiday treat for us too. In our (Hungarian) household, the recipe foregoes the tomato but does include lots of paprika. It surely is a great way to use ground venison. Happy Holidays…..

    ReplyDelete
    Replies
    1. Lester Kish,
      Thanks.
      Paprika is pretty much an Hungarian staple. And stuffed cabbage will be on the menu for Christmas.

      Delete
  3. Alan
    Awesome looking dish----thanks for sharing

    ReplyDelete
  4. Have not had Stuffed Cabbage in years. Thanks for the reminder. Have shared with my wife for proper consideration for a Holiday meal.

    ReplyDelete
    Replies
    1. Mel Moore,
      Thanks.
      I hope she makes some.

      Delete
  5. I can finally say that I've caught up with you Alan. Stuffed peppers are the best and I also grew up eating them often. For a change, add some vinegar to the tomato sauce to make sort of a sweet and sour sauce. It's wonderful!

    ReplyDelete
    Replies
    1. Howard,
      Thanks.
      I've been told that vinegar really does enhance the flavor of the dish.

      Delete
  6. I'm not permitted to eat cabbage. If I do, my wife and kids demand I sleep outside and away from open flames.

    ReplyDelete
    Replies
    1. Peter Carlson,
      Thanks.
      I'm in the same boat, or should I say garage.

      Delete
  7. Replies
    1. Mark Kautz,
      Thanks.
      I'd offer you some, but technology isn't ready.

      Delete
  8. I love stuffed cabbage! Looks like a recipe I need to try. Thanks for sharing!

    ReplyDelete
    Replies
    1. David Knapp,
      Thanks.
      It looks like a lot of people enjoy it.

      Delete
  9. Good for what ails us as we voyage into winter. Classic ingredients masterfully combined.

    ReplyDelete
    Replies
    1. rivertoprambles,
      Thanks.
      For sure Walt. Warm and comforting.

      Delete
  10. We call those "pigs in the blanket"! Good stuff.

    ReplyDelete
  11. This comment has been removed by the author.

    ReplyDelete
    Replies
    1. tim,
      Thanks.
      They are often called that.

      Delete
  12. Replies
    1. penbayman,
      Thanks.
      I can say much more friend, but THANKS.

      Delete