I prepped my leaves differently than the recipe stated after posting on facebook that I had no idea how to get the leaves off the cabbage with out ripping the tarnation out of them. Thanks to Suzanne from Thru the Bugs on my Windshield, I learned I could use the microwave! I remember my mom blanching them on the stove like they instruct you to do in the recipe I found, but didn’t know how she did it to get perfect leaves or at least, what I thought were perfect. After doing this myself, I’m pretty sure hers had some rips and tears too!
If you want some good, old fashioned comfort food, make up a big bowl of mashed potatoes and simmer some of these yummy Venison Cabbage Rolls on your stovetop!
- 10 large cabbage leaves
- 1 lb ground venison
- 1 egg, large
- 1/3 cup onion, finely diced
- 1 cup cooked white rice
- 1/4 teaspoon ground black pepper
- 1 teaspoon salt
- 1-10.75 ounce can condensed tomato soup
- 1 tablespoon Worcestershire Sauce
- Core and steam cabbage in microwave for 4 minutes.Remove 10 leaves from cabbage and set aside.In large mixing bowl, combine the ground venison, cooked rice, onion, salt, pepper, egg and Worcestershire sauce.Divide the beef mixture evening among the 10 cabbage leaves. I used about 1/3 meat mixture and it worked out perfectly.In a large skillet over medium heat, place the cabbage rolls and pour the tomato soup mixed with 2/3 can water over the top of cabbage rolls. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.