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.
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.