Tricounty News

Venison Cabbage Rolls

1/2 cup uncooked rice
1 lb. ground venison
5 TBSP. margarine
2 medium onions, chopped
1/4 green pepper, chopped
1/2 tsp. dill weed
1 tsp. salt
1/4 tsp. pepper
8 large cabbage leaves, wilted flour
1/2 cup white wine
1/2 cup beef bouillon
1 cup tomato juice
sour cream
Wilt cabbage leaves by placing them in boiling water and simmering for 10 minutes. Cook rice according to package directions. Brown meat in 2 TBSP. of margarine; add onions and cook for another 5 minutes. Stir in rice, green pepper, dill weed, salt, and pepper. Place one-eigth of meat mixture on each cabbage leaf. Fold leaves, using envelope wrap and roll to seal. Tie or fasten with toothpicks. Flour rolls, brown in remaining margarine and arrange in casserole dish. Add wine, bouillon and tomato juice to pan used for browning. Heat and pour over rolls. Cover and bake in 350 degree oven for 1 hour. Serve cabbage rolls with pan juices and top with dollop of sour cream.