Bison and Elk Cabbage Rolls

November 4, 2010 By Leanne Vogel July 22, 2015

I cannot rave about these enough. It was pure luck that I had the ingredients in the house to make this and that it actually turned out. Although the prep time is slightly longer than many of my other recipes (comes in at about 45minutes). It’s truly worth it. Another recipe that’s absolutely fantastic to freeze. Feel free to double up on all the ingredients and make a second dish for the freezer (best to freeze them individually for lunches or last minute dinner)

Bison and Elk Cabbage Rolls

Author: Leanne Vogel

Recipe type: Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Nut-free

Prep time: 30 mins

Cook time: 2 hours

Total time: 2 hours 30 mins

No rice in this cabbage roll recipe! Switch it up by using a combination of quinoa and millet for a completely different, delicious flavour.

Ingredients

3 cups tomato sauce
1 tablespoon oregano, fresh
1 cup red onion, diced
1 clove garlic, minced
1 tablespoon coconut oil
½ teaspoon basil, dried
1 tablespoon coconut oil
1 cup red onion, diced
2 cloves garlic, minced
1 large head cabbage, cored and scalded in hot water so the leaves are easy to separate
1 lb ground bison
1 lb ground elk
1 cup quinoa, rinsed
1 cup millet, rinsed
2 medium eggs
¼ teaspoon himalayan rock salt
pinch pepper
1 teaspoon oregano
1 teaspoon thyme

Instructions

Preheat the oven to 350F
Melt coconut oil and sauté onions and garlic for 1-2 minutes before adding oregano, tomato sauce, salt and pepper. Simmer for 10 minutes and remove from heat
To make the stuffing, in a medium skillet melt the coconut oil over medium-high heat. Add the onions and cook, stirring, until caramelized, about 5 minutes. Add the garlic, and cook, stirring, until for 1 minute. Remove from the heat and let cool slightly
Lay the cabbage leaves, rib side down, on a flat work surface. Remove rib or shave down leaf to make leaf easy to roll
In a large bowl, combine the bison, quinoa, millet, eggs, salt, pepper, oregano, thyme and cooked onion and garlic mixture. Mix well with your hands (do it, you’ll like it – it’s therapeutic)
Line a large baking dish or roaster with coconut oil and lay some cabbage leaves on the bottom.
One at a time, spoon the filling into the center of the cabbage leaves, about ¼ cup in each, depending upon the size of the leaves. Roll each into a neat cylinder and place in a single layer in the baking dish. Repeat with the remaining ingredients. Pour sauce over the rolls, cover casserole dish with glass lid, and bake until the meat is cooked through and the rolls are tender, about 2 hours
Remove from the oven and serve
(optional: serve sprinkled with fresh chives and dairy-free sour cream)