One of our employees started bringing these cabbage rolls into work, and they quickly became a favorite. She never really follows a recipe when she makes them, but when we asked what goes into them, she gave us a list of the ingredients she typically uses.
This version takes that wonderfully intuitive method and turns it into a measured recipe, with ground game swapped in for the beef. It works beautifully with venison, elk, moose, caribou, or whatever ground game you happen to have on hand.
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Prep Time:
20 minutes
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Cook Time:
20 minutes
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Total Time:
2 hours 40 minutes (includes 2-hour chill time)
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Servings:
About 10–12 cabbage rolls
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Ingredients:
- 1 lb ground game meat, such as venison, elk, moose, caribou, or deer
- ½ cup finely shredded carrot
- 1½ tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon teriyaki sauce
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- Salt, to taste, if needed
- 10–12 large green cabbage leaves
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Instructions:
- Prepare the cabbage.
Bring a large pot of water to a gentle boil. Carefully separate 10–12 whole leaves from the cabbage, trying to keep them intact.
Add the leaves to the boiling water a few at a time and blanch for 1–2 minutes, just until softened and flexible. Remove with tongs and set aside to drain and cool slightly.
If the thick center rib at the bottom of a leaf makes it difficult to roll, use a small knife to carefully shave down the raised portion of the rib without cutting through the leaf. - Cook the game.
Place the ground game in a large skillet over medium heat. Cook, breaking the meat into small, fine crumbles as it browns.
Because most game is quite lean, watch the heat and avoid cooking it longer than necessary. If your particular ground meat is extremely lean and begins sticking, a teaspoon or two of neutral cooking oil can be added to the skillet. - Add the carrot.
When the meat is nearly cooked through, stir in the shredded carrot. Cook for another 2–3 minutes, until the carrot has softened and incorporated into the meat. - Season the filling.
Reduce the heat to medium-low. Add the oyster sauce, soy sauce, teriyaki sauce, onion powder, garlic powder, and black pepper.
Stir thoroughly and cook for another 2–3 minutes, until the meat is completely cooked and the sauces have coated the filling. The mixture should be moist and richly seasoned but shouldn't have liquid pooling in the pan.
Taste and add salt only if necessary. The oyster, soy, and teriyaki sauces already contribute quite a bit of salt. - Roll the cabbage.
For easiest rolling, assemble the rolls while the filling and cabbage are still slightly warm.
Lay one cabbage leaf flat with the stem end toward you. Place approximately 2–3 tablespoons of filling near the lower center of the leaf.
Fold the bottom of the cabbage over the filling, fold both sides inward, then roll tightly toward the top, similar to rolling a burrito.
Repeat with the remaining cabbage and filling. - Chill.
Arrange the cabbage rolls in a covered container and refrigerate for at least 2 hours, or until completely chilled. The resting time also allows the savory flavors of the filling to settle together.
Serve cold straight from the refrigerator. They can also be enjoyed warm if preferred.
Notes:
Seasoning: These are intentionally boldly seasoned. Cold food tastes less intense than hot food, so don't be concerned if the freshly cooked filling tastes quite punchy. If you want an even richer savory filling, increase the oyster sauce from 1½ to 2 tablespoons. If serving warm then you may want to decrease seasonings. - Prepare the cabbage.