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Paleo Recipes and Real Life Adventures

Italian Style Cabbage Rolls

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Italian Style Cabbage Rolls with Ground Venison.


  • 1 lb. Venison (or ground meat of your choice)
  • 5- 6 Cabbage Leaves
  • 1/2 C. Kale
  • 1/2 tsp. Fresh Rosemary
  • 2 Cloves Garlic, minced
  • 1 Tbsp. Olive Oil
  • 1 tsp. Sea Salt
  • 1/2 tsp. Fresh Oregano, minced
  • 2 C. Pasta Sauce
  • Salt Water for Boiling Cabbage


  1. Grease an 8×8 baking dish
  2. Preheat oven to 350 degrees
  3. Remove the stem of the cabbage and gently remove the layers of leaves- If they are hard to remove without breaking, boil the whole cabbage for 2 minutes to help loosen the leaves.
  4. Set cabbage leaves aside
  5. In a skillet, on medium heat, sautee garlic, Kale and Rosemary for about 4 minutes, until Kale is soft. Remove and set aside to let it cool
  6. Bring a large pot of salt water to a boil. Add Cabbage leaves and boil 5-7 minutes, until leaves are soft
  7. Remove leaves and pat dry with a paper towel, set aside
  8. Chop Kale, Garlic and Rosemary mixture finely
  9. In a Bowl, combine Venison, Salt, Oregano, 1/2 C. Pasta Sauce and Kale mixture. I like to use my hands to be sure it is combined well
  10. Lay out your cabbage leaves so that the end of the stem is facing up at you. Take 1/3 C. of the Venison mixture and place it in the leaf.
  11. Roll the top of the leaf over the mixture and then the sides and roll gently and tight.
  12. Place the cabbage rolls in the prepared baking tray close together and top with the left over Pasta sauce.
  13. Cover with tin foil and bake at 350 for 50 minutes.

Serve with your favorite sides or check out this quick and easy Brazilian Cheese Bread recipe.

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