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.
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.