Venison-Stuffed Cabbage Rolls

Venison-Stuffed Cabbage Rolls

August 18, 2020

SERVING SIZE: 1 cabbage roll


  • 1 each Green Cabbage, leaves separated
  • ½ lb Ground Venison
  • 12-13 each Baby Bella Mushrooms, sliced
  • 1 each White Onion, diced
  • 3 stalks Celery, ¼ inch sliced
  • 10 oz Monterey Jack, shredded
  • 1 Tsp. Cayenne Pepper
  • 1 ½ Tsp. Caraway Seeds
  • 1 bunch Green Scallions, tops sliced
  • *You will need a pot of boiling water with a ¼ of salt

Tomato Sauce:

  • 1 can Tomatoes, crushed
  • 2 cloves Garlic, crushed
  • 1 Tsp. Oregano
  • 2 Sprigs Thyme
  • 2 each Bay Leaves
  • 16 oz can Red Kidney Beans, rinsed


Cabbage Rolls:

  1. Pre heat oven to 375 degrees
  2. Heat sauté pan on medium high heat and sauté onions and mushrooms.
  3. Once the mushrooms and onions have a golden brown color add venison nd spices. Adjust seasoning if necessary. Fold in your celery once the heat is off.
  4. Blanch your cabbage leaves in salted boiling water (about 2 minutes). The cabbage leaves should pliable and still should have a crunch. Place in ice cold water to shock the leaves.
  5. Add 4 oz of filling to each cabbage leaf and roll into a tight cylinder. Place rolls in a deep baking dish.
  6. Pour tomato sauce and rinsed kidney beans over the rolls and grate cheese on top.
  7. Bake in the oven for 25 minutes.
  8. Garnish with sliced scallion tops

Tomato Sauce:

  1. Add all ingredients into a sauce pot let it come up to a boil and then simmer the sauce for about an hour or 2.

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