Fall Game Cabbage Rolls

Back on 1 March 2015 I posted a recipe entitled ‘Caribou or Venison or Moose Cabbage Rolls”. Here is another cabbage roll recipe that works well for any fall harvested game.

1 lg head cabbage
1-1/2 lbs ground game meat
1 egg
1/2 tsp salt
1/2 tsp pepper
1 c cracker crumbs
1/4 c catsup
1/4 c butter, melted

After removing the larger leaves that you plan on using from tha cabbage head, remove the thick center vein. Soak these leaves in boiling water for a few minutes so that they will be soft enough to roll. Combine the ground game meat, egg, salt, pepper, cracker crumbs and catsup. Place a mound of this meat mixture on each leaf. Fold over the sides of each leaf and roll. Place these rolled leaves into a Dutch oven with the melted butter and cook over medium heat until browned. When browned, add enough water to cover the rolls and bring to a boil. Reduce the heat and simmer for 1 hour. After removing the rolls from the Dutch oven, make a gravy using flour and your choice of spices. Serve the cabbage rolls with biscuits covered with the gravy.

Keep your fork


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