NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.
Issue link: http://mag.outdoornebraska.gov/i/625084
64 NEBRASKAland • JANUARY-FEBRUARY 2016 C abbage rolls are common in several cuisines, including the Balkans, Central, Northern and Eastern Europe, and also in West Asia. Having never had them prepared by no one other than myself, I can't claim that these are authentic by any stretch. However, I did choose to simmer the rolls in a tomato sauce, which does point to an Eastern European persuasion. The cabbage rolls I made here are stuffed with freshly ground venison, bacon and long grain Jasmine rice. And because I spent so much money on a jar of saffron at "Whole Paycheck" for another recipe I made awhile back, I try to use it whenever I can. Saffron is delicious in sauces that are tomato- based. Servings: 4-5 Prep Time: 45 minutes Cooking Time: 1 hour and 30 minutes Ingredients: • 1 pound of freshly ground venison • 3-4 ounces of ground bacon • 1 head of cabbage • 1 teaspoon of kosher salt, plus extra • 1 teaspoon of garlic powder • 1 egg • 1 ⁄3 cup of uncooked long grain white rice • 1 large onion, sliced • 1 tablespoon of olive oil • 1 tablespoon of tomato paste • 2 1 ⁄4 cup of crushed tomatoes • 1 14-ounce can of low-sodium beef broth • 3 sprigs of fresh thyme • 1 pinch of saffron • Freshly cracked pepper • 1 tablespoon of fresh Italian parsley, chopped 1. Preheat oven to 350 degrees Fahrenheit. Mix together ground venison, ground bacon, chopped parsley, 1 teaspoon of kosher salt, garlic powder, freshly cracked pepper, uncooked rice and egg. Cover and chill. 2. Bring a large pot of water to a boil. Core out the cabbage and discard discolored or dried out outer leaves. Place the cabbage in the boiling water, turning it occasionally. Allow cabbage head to cook for 2 minutes. Peel off leaves as they become more soft and pliable, and then run under cold water and drain. You should end up with 12-15 leaves. 3. With a small knife, shave away part of the protruding lower rib on each leaf to make leaves evenly flat. Next, place about 2 tablespoons of ground meat mixture towards the bottom of the cabbage leaf. Fold in the two sides, the bottom and then roll it all up. Repeat until you run out of ground meat. 4. In a large Dutch oven, heat 1 tablespoon of oil over medium heat. Add the sliced onion and sauté with a pinch of salt until translucent, about 5-7 minutes. Add tomato paste and stir for another minute – do not burn. Add crushed tomatoes, beef broth, thyme sprigs and a pinch of saffron. Bring sauce to a simmer. 5. Finally, gently lay rolls in the sauce in one layer, seam side down. Lightly sprinkle with more salt and pepper. Ladle some sauce over rolls, cover and bake in a 350 degree oven for 1 hour and 20 minutes. Check halfway through to make sure sauce doesn't reduce too much. If so, add more stock. Check to see if meat is thoroughly cooked. Sprinkle freshly chopped parsley on top of rolls and serve warm with sauce. ■ This recipe and photograph originally appeared on Jenny's Food for Hunters blog at Foodforhunters.com. Venison Cabbage Rolls By Jenny Nguyen My version of cabbage rolls, an homage to Nebraska's Eastern European heritage.