1 head cabbage
3 cups roasted tomatoes
1 pkg. kielbasa
1 bag sauerkraut
1 1/4 lb ground venison
1 cup brown rice
1 tbsp kosher salt
1 large onion
1 tsp kosher salt
1 tbsp olive oil
Boil a big pot of water to boil the cabbage head in. Slice the cabbage at the bottom so you will be able to peel off leaves as they cook. Once the water has come to a boil place the cabbage head in the boiling water. Slowly peel the leaves off as they cook until you have enough. I actually only used about 1/2 the head of cabbage.
Slice the kielbasa in half, then thirds then in half. Grill until done.
Bring 2 cups of water to boil, add 1 cup rice and 1 tbsp salt, turn temperature to low and simmer until there is no water left. Turn off heat and cover with a lid. Let rest for about 15 minutes
Dice onion. Add olive oil, 1 tsp salt and onion to a saucepan on medium heat. Saute in golden about 7 minutes.
Mix venison, onions and rice.
Roll the cabbage rolls by adding about 1/2 cup of venison mixture to each wilted leaf.
Once you've done all this you're ready to layer the crock pot and cook as I've described above.