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Stuffed Elk Cabbage Rolls Recipe

When you need a tasty appetizer that everyone will love, try this tender and delicious Stuffed Elk Cabbage Rolls Recipe.

Stuffed Elk Cabbage Rolls Recipe
These Stuffed Elk Cabbage Rolls use Better Than Bouillon beef base for great flavor. (Shutterstock photo)

Serves: 4
Prep time: 30 minutes
Cook time: 2 hours


  • 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


  1. Preheat oven to 325 degrees. Spray a roasting pan or a large 9x13-inch baking dish 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, serve, and stand back – your guests will knock you down to get to these cabbage rolls.

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