Bacon wrapped & Buffalo stuffed Cabbage Rolls
By
Martha Ray Deen
@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
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FOR THE CABBAGE ROLLS:
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1 1/2 lbground bison (or venison, beef, etc.)
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8 largelarge cabbage leaves, steamed or flash boiled with stems cut out (v-shaped cut)
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6baby carrots or 2 small carrots, shredded
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1 mediumvidalia (sweet) onion, sliced thin/chopped
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1/4 mediumred bell, chopped
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1/4 mediumgreen bell, chopped
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2 mediumeggs
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2 tspmontreal steak seasoning
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1 tspcelery seeds
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1 tsporegano (dried flakes)
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2 tspparsley (dried flakes)
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2 ccooked, cooled rice. (although, i used uncle ben's ready rice, prepackaged for ease)
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8 slicethick cut bacon
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FOR THE SAUCE:
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2 ccrushed tomatoes (fresh if you can..)
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1/2 Tbspgarlic powder
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1 tsporegano (dried flakes)
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1 tspeach: salt & pepper
How to Make Bacon wrapped & Buffalo stuffed Cabbage Rolls
- mix 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)
- wrap each roll with a piece of bacon and place into medium heat skillet (one that has a lid and is oven proof)
- brown on all sides, being careful when turning as to not tear the bacon
- When 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).
- Bake 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.
