Easy to make and delish… Submitted by Chuck B.
– 2 lbs. ground venison
– 5 Tbsp. chopped onions
– 3 Tbsp. butter
– 2 Cups cooked rice
– 1 Tbsp. chopped dill
– Salt to taste
– Pepper to taste
– 12 cabbage leaves
– 1 (8 oz.) can tomato sauce
Brown venison and onions in butter;mix in rice,dill, salt and pepper.
Place cabbage leaves in boiling water for 1 minute.Drain. Dry on paper towel.
Place equal amount of meat mixture in center of each leaf. Fold leaf and secure with toothpick.
Place filled leaves in greased baking dish; pour tomato sauce over leaves.
Bake in a 350 degree oven for 45 minutes