Stuffed Cabbage Rolls

My husband is a hunter, so I am always trying to find ways to use ground venison instead of in spaghetti. I came across this recipe which called for ground turkey, but will be great with any lean ground meat. It did take a little more prep than I usually do, but it was worth it.

Servings: 5

1/2 lb ground turkey or another lean meat. 

1 medium onion diced

1/2 container sliced button mushrooms
1 cup cooked rice (i used what i had on hand, white, brown, or wild would be good)
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
1 20oz can pasta sauce
1 head cabbage


Place head of cabbage in a large pot and fill with water to cover just over half the cabbage. Heat to a boil and reduce to a simmer flipping cabbage every 5 minutes to soften all the leaves, I started pulling off the outside leaves as they were ready. (This process is a little tedious because the center leaves take a while to soften enough to handle without ripping.)

Meanwhile, Brown meat, mushrooms, and onion in a pan. Add oregano, basil, salt, and pepper. Mix with rice and a 1/4 cup pasta sauce and set aside.

Once cabbage leaves are softened start placing 2 large tablespoons of the meat mixture in each leaf and roll them up like a burrito. Lay in dish seam side down and top with remaining pasta sauce.

You can cook these all day (6-8 hours) in a slow cooker on low or in an oven on 225 degrees (covered with aluminum foil).  This makes 10-12 rolls.