bacon wrapped & buffalo stuffed cabbage rolls

★★★★★ 1 Review
MarthaRayDeen avatar
By Martha Ray Deen
from Charlotte, NC

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.

★★★★★ 1 Review
serves 6-8
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For bacon wrapped & buffalo stuffed cabbage rolls

  • FOR THE CABBAGE ROLLS:
  • 1 1/2 lb
    ground bison (or venison, beef, etc.)
  • 8 lg
    large cabbage leaves, steamed or flash boiled with stems cut out (v-shaped cut)
  • 6
    baby carrots or 2 small carrots, shredded
  • 1 md
    vidalia (sweet) onion, sliced thin/chopped
  • 1/4 md
    red bell, chopped
  • 1/4 md
    green bell, chopped
  • 2 md
    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
  • FOR THE SAUCE:
  • 2 c
    crushed tomatoes (fresh if you can..)
  • 1/2 Tbsp
    garlic powder
  • 1 tsp
    oregano (dried flakes)
  • 1 tsp
    each: salt & pepper

How To Make bacon wrapped & buffalo stuffed cabbage rolls

  • 1
    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)
  • 2
    wrap each roll with a piece of bacon and place into medium heat skillet (one that has a lid and is oven proof)
  • 3
    brown on all sides, being careful when turning as to not tear the bacon
  • 4
    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).
  • 5
    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.
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