These savory cabbage rolls are filled with venison and can be served as a main course or a delicious side.

Ingredients

12 large cabbage leaves

1 1/2 pounds ground venison (may substitute elk or beef)

1/4 cup grated onion

4 tablespoons butter

2 tablespoons Italian seasoning 

1 1/2 cups cooked rice

1/8 teaspoon pepper

2 cans (15 ounces each) low-sodium tomato sauce 

toothpicks

Instructions

• Place cabbage leaves in a pot of boiling water until tender, then drain and dry.
• Brown venison and onion in butter. Mix in the Italian seasoning, rice, salt and pepper.
• Spoon about 2 tablespoons of venison mixture into the center leaf and fold the leaf over, tucking in the ends and securing with a toothpick. Repeat for all cabbage leaves.
• Place filled cabbage leaves in a 9-by-13-inch casserole dish and pour tomato sauce on top. Cover with a lid or aluminum foil and bake at 325 degrees F for 45 minutes. 
• Remove from oven and allow to cool before serving. 

Source: Adapted from "Fish & Game Cookbook" by Bonnie Scott, 2013.

Serving Size: two rolls. Nutrition facts per serving: 490 calories, 10g total fat, 6g saturated fat, 0g trans-fats, 120mg cholesterol, 180g sodium, 64g total carbohydrate, 3g dietary fiber, 12g total sugar, 35g protein, 10% DV calcium, 45% DV iron, 15% DV potassium.