growalot Posted January 20, 2011 Share Posted January 20, 2011 I make this using cabbage that I sliced thin and blanched drain thoroughly and froze....freezing cabbage is easy and it tastes GREAT... 11/2 lbs venison ground and browned 1 med onion diced(lrg) and sauteed with meat 2 cans of tomato soup 2 quart bags of cabbage defrosted( 1 med-big head... sliced and blanched ..drained well) 1 cup of rice..measured before cooking( beef stock as half the water needed ...instead of butter) Parmesan cheese and garlic powder if you like spray a casserole dish.spread half a can of soup on bottom. layers........cabbage...then meat top with rice and sprinkle with cheese and some garlic powder add just enough water to remaining soup in can to make a slurry and spread over cheese....then repeat the layers using the second can of soup top of with a sprinkling of cheese last 10 min....350 for 40 minutes Quote Link to comment Share on other sites More sharing options...
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