Stuffed Elk Cabbage Rolls

Ingredients:

• 12 large cabbage leaves

• 1 lb ground elk

• 1 lb sweet Italian sausage

• 1 small can tomato paste, divided

• 1 tsp Better than Bouillon beef base

• 1/2 cup water

• 1/2 cup warm cooked rice mixed with 1 tbsp butter

• 1 egg

• 1 tsp salt

• 1/4 tsp freshly ground black pepper

• 1/2 tsp dried sweet basil

• 1 tsp homemade garlic powder

• 1 tsp homemade onion powder

• 1 tbs paprika

• 2 tbsp onion, grated

• 2 tbsp celery, diced

• 1/4 cup carrots, shredded

Sauce:

• 2 cups tomatoes, crushed

• remaining half of tomato paste

• 1 cup water

• 1 tsp Better than Bouillon beef base

• 1 1/2 tbs brown sugar

• cayenne pepper, to taste (optional)

• remaining cabbage leaves to cover rolls

Directions:

1. Preheat oven to 325 degrees. Spray a roasting pan or large baking dish (9 x 13) with vegetable spray; set aside.

2. Cut 12 large leaves off of cabbage head, and place in boiling water. Let stand until leaves are limp; approximately 3 minutes.

3. Measure out 1/2 cup of hot cabbage water and add the Better than Bouillon beef base. Mix until well dissolved.

4. Meanwhile, add the above mixture with the elk, sausage, 1/2 of the tomato paste, rice, egg, seasonings and vegetables together in a large bowl, mixing to combine.

5. Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat; placing seam side down in prepared pan. (I roll any leftover filling into meatballs and cook the, with the cabbage rolls.)

6. Mix the sauce ingredients together in a saucepan and heat through to the sugar and beef base is dissolved. Pour over the rolls and meatballs, Cover with the remaining cabbage leaves (so the rolls do not dry out).

7. Bake for 1 hour 45 minutes. Discard the top cabbage leaves, and stand back- they will knock you down to get these cabbage rolls.