These Stuffed Elk Cabbage Rolls use Better Than Bouillon beef base for great flavor. (Shutterstock photo)
January 11, 2018
By Raschell Rule
Serves: 4 Prep time: 30 minutes Cook time: 2 hours
Ingredients:
12 large cabbage leaves 1 pound ground elk 1 pound sweet Italian sausage 1 small can tomato paste, divided 1 teaspoon Better Than Bouillon beef base ½ cup water ½ cup warm cooked rice mixed with 1 tablespoon butter 1 egg 1 teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon dried sweet basil 1 teaspoon homemade garlic powder 1 teaspoon homemade onion powder 1 tablespoon paprika 2 tablespoons onion, grated 2 tablespoons celery, diced ¼ cup carrots, shredded
Sauce Ingredients:
2 cups tomatoes, crushed ½ can tomato paste 1 cup water 1 teaspoon Better Than Bouillon beef base 1 ½ tablespoon brown sugar Cayenne pepper, to taste (optional) Remaining cabbage leaves to cover rolls
Directions:
Preheat oven to 325 degrees. Spray a roasting pan or a large 9x13-inch baking dish with vegetable spray; set aside. Cut 12 large leaves off of cabbage head, and place in boiling water, let stand until leaves are limp; approximately 3 minutes. Measure out ½ cup of hot cabbage water and add the Better Than Bouillon beef base. Mix well until dissolved. Meanwhile, add the above mixture with the the elk, sausage, ½ of the tomato paste, rice, egg, seasonings and vegetables together in a large bowl, mixing to combine. Put 1-4 tablespoons, depending on size of leaf, of meat mixture in center of each leaf; tuck in sides and roll to cover meat; placing seam side down in prepared pan. Roll any leftover filling into meatballs and cook them with the cabbage rolls. Mix the sauce ingredients together in a saucepan and heat through so the sugar and beef base is dissolved. Pour over the rolls and meatballs. Cover with the remaining cabbage leaves. Bake for 1 hour 45 minutes. Discard the top cabbage leaves, serve, and stand back – your guests will knock you down to get to these cabbage rolls. For more elk recipes, visit: MissHomemade.com
