Venison Golumpki Casserole

• 1 head cabbage
• 14 cup olive oil
• 1 lb ground venison
• 1 small onion
• 8 ounces tomato soup
• 6 ounces tomato paste
• 16 ounces chopped tomatoes
• 1 cup water
• 1 cup cooked rice
• 8 ounces cheddar cheese
• 1 tablespoon Worcestershire sauce
• 1 tablespoon garlic powder

1. - preheat oven to 350 degrees;.
2. - Cut cabbage into chunks; put into a 13-x9" or larger roasting pan;.
3. - Chop the onion and shred the cheese;.
4. - brown the venison and chopped onion in the olive oil (in a large skillet); set aside.
5. - combine the soup, tomato paste, tomatoes and water in a medium sauce pan and heat to boiling.
6. - Add the tomato mixture and cooked rice to the browned venison and onions - stir to fully blend;.
7. - Spread the mixture evenly over the cabbage and cover (aluminum foil is fine).
8. - Bake at 350 degrees for 1- 1.5 hours.
9. - Spread cheese on top and bake another 10 minutes to melt/brown the cheese.
10. Serve with some hearty bread and a salad.

cabbage, olive oil, ground venison, onion, tomato soup, tomato paste, tomatoes, water, rice, cheddar cheese, worcestershire sauce, garlic

Taken from www.food.com/recipe/venison-golumpki-casserole-380809 (may not work)