Venison and cabbage
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Head cabbage (about 1.1/2 lbs) |
| 2 | mediums | Onions, diced |
| 2 | tablespoons | Margarine |
| 1 | pounds | Venison steak in 1\" cubes |
| 1 | teaspoon | Caraway seeds |
| ¼ | teaspoon | Pepper |
| 4 | eaches | Strips thickly sliced bacon |
| ½ | teaspoon | Salt |
| ½ | cup | Rhine Wine |
Directions
INGREDIENTS
DIRECTIONS
Remove wilted leaves from cabbage and core. Simmer in large pot for 12 minutes. Remove and gently pull off 10 leaves and set aside. Chop remaining cabbage. Lightly brown meat and onions in hot skillet. Add caraway seeds, salt, pepper and wine. Cover and simmer for two hours or until tender. Stir in chopped cabbage and simmer for another 30 minutes. Grease large casserole dish and line with half the cabbage leaves. Spoon in the meat mixture and cover with remaining cabbage leaves. Arrange bacon strips on top. Bake, covered in 350 degree oven for one hour. Make cover of aluminum foil if your dish does not have a cover
Submitted By EARL SHELSBY On 11-20-94