Ingredients
- 1 cabbage head (I use savoy cabbage)
- 2 pounds fresh venison (lean ground - moose, elk, bear or beef)
- 2 pounds fresh ground pork
- Onion soup mix (2 envelopes)
- 1 cup dry white wine
- 1 can (28 ounce) diced tomatoes
- 1 cup instant rice (dry)
- 2 teaspoons garlic powder
- 1 teaspoon allspice
- 1/4 teaspoon ground cloves
How to Make
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Step 1: Bring cabbage to a boil in a large stockpot, removing leaves as they fall off into the water and are tender.
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Step 2: Run under cold water and drain.
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Step 3: Cut the thick membrane off back of each leaf.
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Step 4: Meanwhile, mix the ground meat, onion soup mix, wine, garlic powder, allspice and the ground cloves together in a large heavy bottomed pot and cook over medium-high heat until meat is cooked through.
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Step 5: Mix in the diced tomatoes and rice and allow cooling completely.
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Step 6: To assemble the cabbage rolls, lay out leaves and add meat mixture in center of leaf, about 1 inch away from rolling edge, turn leaf sides over meat and roll; place these seam side down in a freezer bag in one layer and freeze.
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Step 7: To cook, follow instructions in recipe intro.
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Step 8: Enjoy!
We hope you enjoy this recipe!
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