Stuffed Deer Burger Cabbage
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 286.5
- Total Fat: 8.1 g
- Cholesterol: 88.6 mg
- Sodium: 356.7 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 5.9 g
- Protein: 28.5 g
View full nutritional breakdown of Stuffed Deer Burger Cabbage calories by ingredient
Introduction
I love cooking with deer burger because when I brown it, there is literally no fat to drain! So lean and delicious! This recipe is adapted from a Spark People meal plan recipe. I love cooking with deer burger because when I brown it, there is literally no fat to drain! So lean and delicious! This recipe is adapted from a Spark People meal plan recipe.Number of Servings: 5
Ingredients
-
-1 small head of cabbage, divided
-1 lb deer burger (or other lean burger)
-1 small onion, diced
-1 slice of stale whole wheat bread
-1-1/4 cup water, divided
-1/8 tsp black pepper
-1-14.5 oz can diced tomatoes, reserve liquid
-1 medium carrot, chopped
-2 TB brown sugar
-1 TB lemon juice
-1 TB cornstarch
Tips
You may add more or less vegetables to the skillet to cook with the cabbage rolls. Sliced onions are a nice addition.
Directions
1. Clean and core cabbage. Remove 10 outer leaves and place them in boiling water for about 5 minutes, then remove from water and drain on paper towels and allow them to cool enough to handle.
2. Brown burger; add diced onion. Drain if needed.
3. In a mixing bowl, combine browned meat and softened onions, 1/4 cup water, crumbled slice of stale whole wheat bread, and black pepper. Drain can of diced tomatoes and reserve liquid - add to meat mixture. (If there is less than 1/2 cup liquid from can of diced tomatoes, I usually add a little tomato sauce to make up the difference; then just pour the rest of the small can of tomato sauce over the rolls before cooking.) Combine ingredients thoroughly.
4. Place an even amount of the meat mixture onto each cabbage leaf and roll up. Place the rolls into a large skillet.
5. Add chopped carrots to the skillet.
6. Loosely chop about 1/2-1 cup of cabbage that was left on the head and cover rolls.
7. Add 1 cup of water to the skillet.
8. Cover and cook the cabbage rolls for about an hour on medium heat.
9. Meanwhile, combine brown sugar, lemon juice and cornstarch in a small bowl.
10. After cabbage rolls have finished cooking, remove them from the skillet and keep warm. (I usually pop them in an 8x8 glass baking dish into the oven on the warm setting.)
11. Add the brown sugar sauce to the skillet with the vegetables and the juices from cooking. Raise heat to medium high and cook until sauce is thickened. Pour this sauce over the rolls before serving.
Enjoy!
Serving Size: Makes 10 cabbage rolls; serving size is 2 rolls
Number of Servings: 5
Recipe submitted by SparkPeople user NALOHA71012.
2. Brown burger; add diced onion. Drain if needed.
3. In a mixing bowl, combine browned meat and softened onions, 1/4 cup water, crumbled slice of stale whole wheat bread, and black pepper. Drain can of diced tomatoes and reserve liquid - add to meat mixture. (If there is less than 1/2 cup liquid from can of diced tomatoes, I usually add a little tomato sauce to make up the difference; then just pour the rest of the small can of tomato sauce over the rolls before cooking.) Combine ingredients thoroughly.
4. Place an even amount of the meat mixture onto each cabbage leaf and roll up. Place the rolls into a large skillet.
5. Add chopped carrots to the skillet.
6. Loosely chop about 1/2-1 cup of cabbage that was left on the head and cover rolls.
7. Add 1 cup of water to the skillet.
8. Cover and cook the cabbage rolls for about an hour on medium heat.
9. Meanwhile, combine brown sugar, lemon juice and cornstarch in a small bowl.
10. After cabbage rolls have finished cooking, remove them from the skillet and keep warm. (I usually pop them in an 8x8 glass baking dish into the oven on the warm setting.)
11. Add the brown sugar sauce to the skillet with the vegetables and the juices from cooking. Raise heat to medium high and cook until sauce is thickened. Pour this sauce over the rolls before serving.
Enjoy!
Serving Size: Makes 10 cabbage rolls; serving size is 2 rolls
Number of Servings: 5
Recipe submitted by SparkPeople user NALOHA71012.