Venison Cabbage Rolls Recipe

INGREDIENTS:

• 10 large cabbage leaves
• 1 lb ground venison
• 1 egg, large
• 1 small onion, finely diced
• 1 cup cooked white rice
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1-10.75 ounce can condensed tomato soup
• 1 tablespoon Worcestershire Sauce

INSTRUCTIONS:

1. Core and steam cabbage in microwave for 4 minutes.
2. 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.
3. Divide the beef mixture evening among the 10 cabbage leaves. 
4. 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. 
5. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Source:Grumpy's Honeybunch

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