Elk Cabbage Rolls

A Wild Game Twist on Classic Cabbage Rolls

Elk cabbage rolls may take a little time and a bit of sweat equity to prepare, but the payoff is well worth the effort. When these tender, bubbling rolls hit the dinner table, family and friends will quickly understand why this comforting wild game dish is a labor of love. Rich, hearty, and deeply satisfying, elk cabbage rolls are the kind of meal meant to be shared.

Cabbage rolls are a timeless comfort food with roots that span the globe—from Central and Eastern Europe to Western Asia, Northern China, North Africa, and the Americas. Each region brings its own interpretation, shaping the dish with local ingredients and traditions. Over time, cabbage rolls have become closely tied to holidays and special occasions, celebrated for their warmth, generosity, and versatility.

As with most beloved global dishes, the variations are endless. Fillings, sauces, and seasonings differ from kitchen to kitchen, each recipe reflecting the cook behind it. This version leans into bold yet familiar flavors while letting wild game take center stage.

My preferred cabbage roll recipe combines ground elk with mild Italian pork sausage for balance and richness. The meat mixture is blended with fragrant basmati rice, diced onion, minced garlic, tomato paste, egg, and a carefully chosen medley of spices. To save time and effort, the head of cabbage is softened in the microwave rather than boiled, making the leaves easy to peel, stuff, and roll.

Once assembled, the cabbage rolls are nestled into a simmered sauce, covered, and baked until tender and bubbling. As they cook, the kitchen fills with rich, savory aromas—an unmistakable sign that something special is on the way.

Serve the elk cabbage rolls hot from the oven with freshly grated Parmesan cheese and a generous spoonful of sour cream for a comforting wild game meal that feels both familiar and elevated.

Substituting Venison or Antelope for Elk

If elk isn’t available, don’t worry—this recipe works wonderfully with ground venison or antelope as well. Both are lean, mild, and absorb the rich flavors of the filling and tomato sauce perfectly. Using venison or antelope keeps the dish light while still delivering the hearty, comforting qualities that make cabbage rolls such a beloved meal. The substitution also offers a fun way to experiment with different wild game flavors while keeping the cooking process the same.

In a large bowl, combine and mix the ground elk, Italian sausage, cooked Basmati rice, chopped onion, garlic, tomato paste, parsley and seasonings.

Remove the outer leaves of the cabbage and discard. Rinse the head of cabbage and place into a microwave-safe dish with the core pointed up. Add a ½ cup of water to the dish and cover the cabbage with plastic wrap. Cook the cabbage for 10 minutes on high and allow to sit for 5 minutes to steam. Carefully remove the plastic wrap and peel 12 cabbage leaves.

On a clean working surface, lay out 12 cabbage leaves and place the stuffing into the center of each leaf.

Fold the top and bottom leaves over the stuffing and roll to close. Place the cabbage rolls seam side down in a 9×13” baking dish.

Heat a skillet over medium-low heat and add all tomato sauce ingredients. Stir to combine all ingredients until well blended. Remove from heat and pour over the cabbage rolls.

Cover the cabbage rolls with foil and bake for 60 minutes. Remove the foil and finish baking for 15 minutes.

Remove from oven and serve immediately with grated Parmesan cheese and a side of sour cream.

Elk Cabbage Rolls

I use a blend of ground elk and a little mild Italian pork sausage for my cabbage rolls. Mixed together with fragrant Basmati rice, diced onion, minced garlic, tomato paste, 1 egg and a medley of seasonings.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Course: Main Course

Cuisine: American

Keyword: elk cabbage rolls

Servings: 6

Ingredients

• 1 lb ground elk
• 1/2 lb mild Italian sausage
• 12 large cabbage leaves
• 1 cup Basmati rice, cooked
• 1/2 cup yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 egg
• 2 tbsp flat leaf parsley, chopped
• 1 tsp granulated garlic powder
• 1 tsp sweet paprika
• 1 tsp dried basil
• 1 tsp kosher salt
• 1/2 tsp red pepper flakes

Tomato Sauce

• 8 oz can tomato sauce
• 14.5 oz can diced tomatoes
• 1 tbsp tomato paste
• 1/2 cup water
• 1 tsp sugar
• 1/2 tsp kosher salt

Instructions

• Remove the outer leaves of the cabbage and discard. Rinse the head of cabbage and place into a microwave-safe dish with the core pointed up. Add a ½ cup of water to the dish and cover the cabbage with plastic wrap. Cook the cabbage for 10 minutes on high and allow to sit for 5 minutes to steam. Carefully remove the plastic wrap and peel 12 cabbage leaves.
• In a large bowl, combine and mix the ground elk, Italian sausage, cooked Basmati rice, egg, chopped onion, garlic, tomato paste, parsley and seasonings.
• On a clean working surface, lay out 12 cabbage leaves and place the stuffing into the center of each leaf. Fold the top and bottom leaves over the stuffing and roll to close. Place the cabbage rolls seam side down in a 9x13” baking dish.
• Preheat oven to 350 degrees. 
• Heat a skillet over medium-low heat and add all tomato sauce ingredients. Stir to combine all ingredients until well blended. Remove from heat and pour over the cabbage rolls.
• Cover the cabbage rolls with foil and bake for 60 minutes. Remove the foil and finish baking for 15 minutes.
• Remove from oven and serve immediately with a side of sour cream.

Notes

• Prep the cabbage carefully. Removing the outer leaves and steaming the head makes the leaves pliable and easier to roll without tearing. Using a microwave speeds this up, but you can also steam the cabbage on the stovetop if preferred.
• Choose the right meat mix. Combining ground elk with Italian sausage adds both flavor and fat, which keeps the rolls tender and juicy. You can adjust the ratio based on your taste or substitute ground venison or antelope if desired.
• Rice options matter. Basmati rice is light and fluffy, but any long-grain rice or leftover cooked rice works well in the stuffing. Avoid sticky rice varieties, which can make rolling more difficult.
• Rolling technique. Lay each leaf flat, place the filling in the center, fold the sides first, then roll from bottom to top. Seam side down in the baking dish helps keep the rolls intact while baking.
• Baking timing. Covering the rolls with foil ensures they steam and stay moist. Removing the foil at the end allows the tops to brown slightly for extra flavor and presentation.
• Serving suggestions. These cabbage rolls pair perfectly with a dollop of sour cream, crusty bread, or a simple green salad for a hearty, comforting meal.
• Make-ahead option. Prepare and assemble the cabbage rolls a day ahead, refrigerate, and bake when ready. The flavors deepen overnight for an even more flavorful dish.

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Explore More Wild Game Recipes

If you enjoy comfort-driven wild game recipes like these elk cabbage rolls, my Wild Game Cuisine Cookbook is filled with hearty, approachable dishes using elk, venison, antelope, and more. Each recipe is designed to turn your harvest into meals worth gathering around—because every meal tells a story.