Elk Cabbage Rolls

Elk Cabbage Rolls may take some time and require a bit of sweat equity when preparing, but your family and friends will thank you for your hard work when served up at the dinner table.

Tender and delicious, cabbage rolls have roots worldwide beginning in Central Europe and stretching as far as Western Asia, Northern China, North Africa and the Americas.

The cabbage cuisine varies by region providing warm comforting meals all year round and has long been a symbolic dish celebrating the holidays and special occasions. And with all popular worldwide dishes, you know the recipe variations are endless from the stuffing to the sauce that the rolls are simmered in.

Now my preferred cabbage roll recipe uses a blend of ground elk and mild Italian pork sausage. Combine the meats with fragrant Basmati rice, diced onion, minced garlic, tomato paste, egg and a medley of spices.  Save time and microwave the head of cabbage instead of boiling to easily peel the leaves for stuffing and rolling. Simmer the sauce to blend, cover the cabbage rolls and bake. Sit back, relax and enjoy the aromatics that fill the kitchen while you wait for the bubbling hot Elk Cabbage Rolls.

Serve immediately with grated Parmesan cheese and a side of sour cream.

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.

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Browse my simple ways to prepare your elk harvest with more mouthwatering elk meat recipes including elk appetizers, casseroles, steaks, stews, burgers and more. Most of my elk recipes also work with venison and other wild game.

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.

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