Stuffed Elk Cabbage Rolls Recipe

Stuffed Elk Cabbage Rolls Recipe
Try this dish using Better Than Bouillon beef base to add the perfect flavor.

When you need a tasty appetizer in a hurry and that everyone will love, try this tender and delicious elk recipe

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:


1. Preheat oven to 325 degrees. Spray a roasting pan or large baking dish (9x13) with vegetable spray; set aside.


2. Cut 12 large leaves off of cabbage head, and place in boiling water, let stand until leaves are limp; approximately 3 minutes.


3. Measure out ½ cup of hot cabbage water and add the Better Than Bouillon beef base. Mix well until dissolved.

4. 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.

5. 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.


6. 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.

7. Bake for 1 hour 45 minutes. Discard the top cabbage leaves, and stand back – they will knock you down to get to these cabbage rolls.

For more elk recipes, visit MissHomemade.com.


Tried this recipe? Share your comments below!

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