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Wild game recipe for cabbage rolls

Wild game recipe for cabbage rolls

Wild Game Recipe for Cabbage Rolls

It’s more flavorful than old fashioned cabbage rolls, I play around with spices in the kitchen.

Highbush cranberry jelly in small jars
Cabbage Rolls
– 1 large frozen/boiled/sour cabbage head (whichever works for you).
For the filling:
– 1 1/2 lbs ground game (I used a bear/mule deer mix)
– 1 tsp onion powder 
– 1 tsp garlic powder 
– 1 tsp Hungarian paprika 
– 1 tsp fennel seeds
– 1 tsp sea salt 
– 1 tsp ground black pepper 
– 2 eggs
– 1 small can tomato paste 
– 1 cup cooked rice
For the sauce to go on top:
– 1 large onion sliced 
– 3 cloves of garlic 
– 1 quart jar or large can diced tomatoes 
– 1 small can tomato paste 
– 1 tbsp apple cider vinegar 
– 1 tbsp brown sugar 
– 2 tsp parsley flakes 
– 1 tsp salt
– 1 tsp pepper 
– 1 tsp Hungarian paprika 


    I started with preparing the sauce, by sautéing the onion in about 1tbsp of butter until translucent, and adding the garlic, followed by the rest of the sauce ingredients. I let it simmer for 20mins on low-med heat, stirring occasionally. 

    Next I combined the ground meat with all of the filling ingredients, in a large bowl, and mixed it together with my hands. The tricky part is wrapping it. I scooped about half a cup of meat mixture onto the large outer wrapper leaves of my sour cabbage, and just rolled it up, making sure to tuck in the ends. Place your rolls in a baking dish, or pan, cover them with the sauce mixture, and cover your baking dish with tinfoil or lid, depending on what you use. Put them in the oven at 350°F for 1 hour & 20 mins and enjoy! 😉 

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