Bacon wrapped & Buffalo stuffed Cabbage Rolls
By
MarthaRayDeen -
@MarthaRayDeen
1
When visiting a family farm in Kansas, we ended up bringing home quite a few pounds of bison. Bison is a wonderfully lean meat with deep flavor that is perfect for using in recipes like this. Following is my recipe for awesome stuffed cabbage rolls, wrapped with Bacon!! You can substitute ground beef or venison as well.
Ingredients
- 1 1/2 lb
- ground bison (or venison, beef, etc.)
- 8 large
- large cabbage leaves, steamed or flash boiled with stems cut out (v-shaped cut)
- 6
- baby carrots or 2 small carrots, shredded
- 1 medium
- vidalia (sweet) onion, sliced thin/chopped
- 1/4 medium
- red bell, chopped
- 1/4 medium
- green bell, chopped
- 2 medium
- eggs
- 2 tsp
- montreal steak seasoning
- 1 tsp
- celery seeds
- 1 tsp
- oregano (dried flakes)
- 2 tsp
- parsley (dried flakes)
- 2 c
- cooked, cooled rice. (although, i used uncle ben's ready rice, prepackaged for ease)
- 8 slice
- thick cut bacon
- 2 c
- crushed tomatoes (fresh if you can..)
- 1/2 Tbsp
- garlic powder
- 1 tsp
- oregano (dried flakes)
- 1 tsp
- each: salt & pepper
FOR THE CABBAGE ROLLS:
FOR THE SAUCE:
How to Make Bacon wrapped & Buffalo stuffed Cabbage Rolls
- 1mix together all meat/veggie/rice ingredients and spoon into boiled cabbage leaves. roll up the leaves from stem to outside, securing if needed with toothpicks until all have been rolled. (wrap as tightly as you can without tearing the leaves)
- 2wrap each roll with a piece of bacon and place into medium heat skillet (one that has a lid and is oven proof)
- 3brown on all sides, being careful when turning as to not tear the bacon
- 4When all sides have been nicely browned, pour the tomato sauce over all, mostly concentrating on the areas between the rolls, don't cover them all with sauce (so the tops can brown nicely).
- 5Bake at 350 degrees for about 30-45 minutes (depending on how large your rolls are, I fit 8 into a 12" cast iron skillet), spooning sauce over the rolls as you feel necessary. To serve the rolls, remove from pan, and spoon some of the pan sauce over them.
