Venison-Stuffed Cabbage

• (15 ounce) cans diced tomatoes, drained2
• (6 ounce) can tomato puree↗1
• (8 ounce) can tomato paste↗1
• tablespoon brown sugar↗1
• teaspoon salt↗1⁄2
• teaspoon Worcestershire sauce↗1
• teaspoon allspice1⁄8
• large head cabbage↗1
• lb ground venison (or Hamburger)↗1
• medium onion (small dice)↗1
• garlic clove (minced)↗1
• teaspoon salt↗1
• teaspoon black pepper↗1⁄2
• teaspoon red pepper flakes↗1⁄2
• cups cooked brown rice↗1 1⁄2

Step-by-step instructions

1. 1

   In large saucepan, mix diced tomatoes, Puree, paste, brown sugar, 1/2 teaspoons salt, Worcestershire sauce and allspice. Heat to boiling. Reduce heat. Cover and simmer for 15-20 minutes.

2. 2

   While this is simmering, remove and discard the tough outer leaves from cabbage. Remove 2 large leaves and set aside for later -- Cut out stem of cabbage with a paring knife; Scrape out a cavity in the center of cabbage, leaving 1″ shell.

3. 3

   (I do this with an old ice cream scoop that I've sharpened).

4. 4

   Dice up the cabbage you've removed.

5. 5

   In another large saucepan, cook ground venison, onion, garlic, salt, pepper flakes and black pepper and 1 cup of diced cabbage until meat is browned and cabbage is tender, about 15 minutes.

6. 6

   (I usually save the rest of the diced cabbage for another use).

7. 7

   Drain off fat if you want to, and return to the pan.

8. 8

   Stir in cooked rice and about 1/3 of the Sauce mixture. Remove from heat and.

9. 9

   Fill cabbage shell with the meat mixture.

10. 10

    Place the cabbage, hole-side-up, into a Dutch Oven or Slow-Cooker. Cover the hole with the two reserved leaves.

11. 11

    Ladle half of the remaining sauce / cabbage mixture over and around the stuffed cabbage.

12. 12

    If using a Dutch Oven; Bring this to the boil over high heat. As soon as it starts to boil, Reduce heat to Low. Cover and simmer until cabbage is tender, about 1 1/2 hours.

13. 13

    If using a slow cooker; Set temperature to high for 30 minutes, then reduce to low setting and cook for 2-2 1/2 hours, or until cabbage is cooked thru.

14. 14

    To serve: place cabbage in a deep platter, Cut in wedges.

15. 15

    Spoon on some of the remaining sauce over each wedge.