| NRA Members' Recipe of the Month
Mark's Stuffed Cabbage Rolls
- 1 pound ground venison
- 1 pound ground pork
- ¾ cup Minute Rice
- 2 tablespoons brown sugar
- ¼ cup ketchup
- 1 teaspoon Worcestershire sauce
- 1 egg
- 1 teaspoon allspice
- 1 tablespoon oil
Sauté together and add the following to the first 10 ingredients. Mix together well:
- Medium onion
- Stalks celery, diced
- Cloves garlic, diced
- Large head cabbage
- 1 pound bag of sauerkraut
Pureé in blender:
- 1 (16 ounce) can of Italian tomatoes
- 1 (16 ounce) can of tomato soup
Put cabbage in large pot with boiling water and remove leaves as they loosen. Cut out the hard core part on the larger leaves. Place about 1/3 cup meat mixture on each leaf and roll up. Use a 2"x8"x12" pan for 12 rolls, 2"x9"x13" pan for 15 rolls.
Place half of the sauerkraut on the bottom of the pan, and place the cabbage rolls seam-side down on the sauerkraut. Place the other half of the sauerkraut over the rolls. Bake on a cookie sheet at 350° for 1½ hours.
These are a big hit every year at the deer cabin.
Mark Underberg
Breckenridge, MN
 This recipe is a part of the 390-page NRA Members' Wild Game Cookbook. The cookbook can be purchased for $24.95 by calling NRA Sales at 1-800-336-7402 or 1-888-607-6007, and requesting item #HS05840, or order it online at the NRA Program Materials Center.
To submit a recipe for this webpage, mail to:
Hunter Services Department
National Rifle Association
12250 Waples Mill Road
Fairfax, VA 22030
Attn: Janice Taylor
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