Net Cooking Talk




Go Back   Net Cooking Talk > Cooking Talk Forums > Meats Forum > Venison / Wild Game Forum

Reply
 
Thread Tools Display Modes
  #1  
Old 10-16-2018, 10:28 AM
QSis's Avatar
QSis QSis is offline
Grill Master

 
Join Date: Jan 2009
Location: Boston area
Posts: 13,339
Thanks: 387
Thanked 3,493 Times in 2,246 Posts
QSis will become famous soon enough
Default Venison Stuffed Cabbage Rolls

I was looking up another Andrew Zimmern recipe and saw this on his website.

Thought of Johnny West's love of wild game and Embryodad's quest for lean, low-carb recipes.

This looks good to this Polish gal, though I'd add rehydrated wild dried mushrooms to the mixture for a little flavor and texture.

Lee

https://andrewzimmern.com/2018/10/01...s-nevada-berg/



Venison Stuffed Cabbage Rolls

Ingredient List

  • 1 3/4 pounds (800 g) ground venison
  • 2 1/2 teaspoons salt
  • 1 large egg
  • 1 clove garlic, minced
  • 2 tablespoons cornstarch
  • 1 teaspoon black pepper
  • 1 teaspoon ground nutmeg
  • 1 teaspoon dried thyme
  • 1 1/2 cups (360 ml) milk
  • 1 large leafy green cabbage, such as savoy or summer cabbage
  • 2 tablespoons lightly salted butter, cut into pieces

Instructions

In a food processor, combine the venison and salt and pulse for 1 minute. Add the egg, garlic, cornstarch, pepper, nutmeg, and thyme and pulse until well blended. While the machine is running, gradually add the milk and process until a smooth paste forms. Set aside.

Fill a large bowl with ice water and bring a large pot of salted water to a boil.

Carefully pull 12 leaves from the cabbage, keeping the leaves intact. Using tongs, carefully plunge the cabbage into the boiling water, 1 leaf at a time, and blanch for about 30 seconds then immediately plunge into the bowl of ice water. Drain the cabbage. Measure 1/4 cup (60 ml) of the cabbage boiling water and reserve for later use; discard the rest.

Preheat the oven to 425°F / 220°C.

Place 2 large spoonfuls of the meat mixture in the center of 1 cabbage leaf then fold both sides of the cabbage leaf over the meat. Roll the bottom of the leaf up to form a rolled bundle then place, seam-side down, in a 7 x 11-inch (18 x 28 cm), or similar, baking dish. Continue making cabbage rolls with the remaining meat and cabbage and arrange, side by side, in 2 rows, in the baking dish. Pour the reserved cabbage boiling water over the cabbage rolls and top with a couple pieces of butter. Cover with foil and bake for 25 to 30 minutes or until the meat is cooked through.

Serve the cabbage rolls with the juices from the pan.
Attached Images
 
Reply With Quote
  #2  
Old 10-16-2018, 10:33 AM
Johnny West's Avatar
Johnny West Johnny West is offline
Grill Master
 
Join Date: Aug 2012
Location: Tacoma AO
Posts: 3,370
Thanks: 2,526
Thanked 2,043 Times in 1,071 Posts
Johnny West is on a distinguished road
Default Re: Venison Stuffed Cabbage Rolls

That looks good - with that said if I had venison it would go on the grill. I've not had it in a long, long time.
__________________
“The only time to eat diet food is while you’re waiting for the steak to cook.” — Julia Child
Reply With Quote
Reply

Tags
venison stuffed cabbage

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Stuffed "Cabbage" Rolls? Dogboa Miscellaneous Forum 1 02-20-2017 11:00 AM
Finnish Cabbage Rolls Saliha Miscellaneous Forum 2 12-01-2015 10:58 AM
Porcupine Stuffed Cabbage Rolls ChowderMan Miscellaneous Forum 5 10-13-2013 01:11 PM
Polish Stuffed Cabbage Rolls jim_slagle Ethnic Foods Forum 3 03-28-2009 10:41 PM
Stuffed Cabbage Rolls JoeV Meats Forum 19 02-08-2009 02:30 PM




All times are GMT -4. The time now is 03:13 AM.


Powered by vBulletin® Version 3.8.9
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
Copyright NetCookingTalk.com