Venison Cabbage Rolls

I always felt different from everyone else when I was child. I wasn't like the others. I was quiet and shy and was afraid to say boo....unless I was at home. There I would make my voice be heard. Sometimes when I probably should have kept it quiet. However, kids will be kids and when one is aggravated, I was going to stand up for myself - at least at home. I was much more timid to speak up for myself however outside of our home.

Now, as an adult and over 50 years of age, the only difference is I make my voice heard in public and maybe sometimes after I've done so I would like to take it back, but that is something impossible to do! Have you ever opened mouth only to insert foot? I'm sure you have, we all have. The only way to recover is to admit your mistake and move on. The hard part is moving on, because if your anything like me, you will beat yourself up good for making a mistake and reacting.

For the most part I try to thoughtfully put together what I want to say, but I'm human and sometimes my not so good side comes out. My goal is to continue to work on how I react. It is hard to change but I'm going to put forth an effort! I have to tell myself that everyone does something like that at some point in time and try to recover.

What does me being different have to do with these cabbage rolls? Well, a couple of things. I, unlike a lot of kids, used to love cabbage rolls. I remember my mom making them and putting them in the oven. This recipe is also on the different side. They are simmered on the stove top. Now that may not seem different to some of you, but to me it was. I never knew anyone to do anything but bake them. I prepped my leaves differently than the recipe stated after posting on facebook that I had no idea how to get the leaves off the cabbage with out ripping the tarnation out of them. Thanks to Suzanne from Thru the Bugs on my Windshield, I learned I could use the microwave. I remember my mom blanching them on the stove like they instruct you to do in the recipe I found, but didn't know how she did it to get perfect leaves or at least, what I though were perfect. After doing this myself, I'm pretty sure hers had some rips and tears too!

I also had to be different and use ground venison. I have only two more packages of ground venison left now and when I told Grumpy what I was making he said and I quote "your using my good venison on that recipe?" Well, after all is said and done, I wasn't wasting anything because Grumpy ended up loving them. How could he not considering he loves all the components in the recipe! Go Honey :)

Venison Cabbage Rolls

adapted from allrecipes.com

Ingredients

10 large cabbage leaves

Instructions

Core and steam cabbage in microwave for 4 minutes.Remove 10 leaves from cabbage and set aside.In large mixing bowl, combine the ground venison, cooked rice, onion, salt, pepper, egg and Worcestershire sauce.Divide the beef mixture evening among the 10 cabbage leaves. I used about 1/3 meat mixture and it worked out perfectly.In a large skillet over medium heat, place the cabbage rolls and pour the tomato soup mixed with 2/3 can water over the top of cabbage rolls. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Yield: 5 servings (2 rolls each)

Prep Time: 00 hrs. 20 mins.