Venison Golumpki Casserole – a delicious recipe with cabbage, olive oil, ground venison, onion, tomato soup, tomato paste. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
["- preheat oven to 350 degrees;.", "- Cut cabbage into chunks; put into a 13-x9"" or larger roasting pan;.", "- Chop the onion and shred the cheese;.", "- brown the venison and chopped onion in the olive oil (in a large skillet); set aside.", "- combine the soup, tomato paste, tomatoes and water in a medium sauce pan and heat to boiling.", "- Add the tomato mixture and cooked rice to the browned venison and onions - stir to fully blend;.", "- Spread the mixture evenly over the cabbage and cover (aluminum foil is fine).", "- Bake at 350 degrees for 1- 1.5 hours.", "- Spread cheese on top and bake another 10 minutes to melt/brown the cheese.", "Serve with some hearty bread and a salad."]
580
kcal
Calories
34
g
Fat
49
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 head cabbage, ¼ cup olive oil, 1 lb ground venison, 1 small onion, and more.
Yes, Venison Golumpki Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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