Venison Cabbage Rolls

• 8 large cabbage leaves
• 1 pound ground venison
• 1 medium onion, chopped
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 can (15 ounces) tomato sauce, divided
• 2 cups uncooked instant brown rice
• 1 cup shredded cheddar cheese

1. In a large pot of boiling water, cook cabbage leaves for 3 minutes; drain and set aside. In a skillet over medium heat, cook venison, onion, salt and nutmeg until meat is no longer pink; drain. Stir in 1 cup tomato sauce. Place 1/3 cup meat mixture on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll up completely to enclose filling.
2. Cook rice according to package directions; stir in remaining tomato sauce. Transfer to a large skillet; add cabbage rolls. Cover and simmer for 20 minutes. Sprinkle with cheese; heat until cheese begins to melt.

cabbage, ground venison, onion, salt, ground nutmeg, tomato sauce, brown rice, cheddar cheese

Taken from www.tasteofhome.com/recipes/venison-cabbage-rolls/ (may not work)