1 lb ground venison
1 chopped onion
Garlic (to taste)
¼ - ½ tsp nutmeg
Salt and Pepper (to taste)
2 cups tomato sauce
Cooked brown or white rice
Cabbage leaves
Grated cheese
Parsley

Prior to cooking the meat and sauce, boil cabbage leaves for 2-3 minutes. Cook venison until brown; mix in onions, nutmeg, salt, pepper, and garlic to taste. Cook on stove until onions are cooked (softened). Mix in rice and 1 cup of tomato sauce. Create rolls by adding the meat and sauce into boiled cabbage leaves. Return rolls to pan, pouring the rest of the tomato sauce on top. Allow rolls to simmer for 20 minutes. Serve, garnishing with optional parsley and grated cheese.

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