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Cabbage Rolls

Good day everyone!

For this new recipe, we wanted to rediscover a comfort food dish: cabbage rolls. Including ground venison meat and maple syrup, we came up with a flavorful combination that is also very affordable. The goal is to recycle weekly ingredients, like old bread, to gain a lot of flavors. 

Venison cabbage roll

Tomato sauce

2 tbsp vegetable oil

1 onion, minced

2 garlic cloves, minced

1 can of 796 ml (28 oz) of tomatoes

Sun dry tomatoes, minced (optional)

1 or 2 tbsp maple syrup or sugar

Salt & pepper

 Venison rolls

20 leaves of cabbage

1 tbsp vegetable oil

1 lb ground venison meat

2 garlic cloves, minced

½ cup old bread, diced

2 tbsp maple syrup (optional)

½ cup tomato sauce (see recipe above)

Salt & pepper

For the tomato sauce: in a pan, heat the vegetable oil over medium heat. Cook the onions and the garlic for 5 minutes. Add the tomatoes and bring to a boil. Reduce the heat and let simmer for 15 minutes. Add the maple syrup (or sugar) and season to taste.

For the rolls: preheat the oven at 375F. In a large saucepan of boiling water, bleach the cabbage leafs for 4 minutes. Then transfer them in ice-cold temperature water.  Dry them and set aside. With a knife, take out the central stem of each cabbage leaf.

In a pan, heat up the vegetable oil and cook the meat and garlic over medium-hi heat. Season with salt and pepper and add the bread, maple syrup and ½ cup of the tomato sauce.

When the meat is cooked, place 2-3 tbsp of meat preparation on a cabbage leaf, fold the sides and roll tightly. Repeat with each cabbage leaf.

In an oven-safe dish, transfer the rest of the tomato sauce and lay the cabbage rolls on top of the sauce. Cover with tinfoil and cook in the oven for 40 minutes.

We would love to have your feedback on our recipes. Please write some comments on the IHRG blog or on our Facbook page!

Have a great week!



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