Savory cabbage parcels

Savory Cabbage Parcels

1 large cabbage 6 to 8 leaves removed

2 TBS of Olive Oil

½ jalapeño, chopped fine

½ cup of white onion, chopped fine

1 pound of ground meat, elk, venison, antelope, moose or bear

5 cloves of garlic, chopped fine

1/3 cup of water

1 tsp all-spice

½ tsp cayenne pepper

½ tsp salt

½ tsp pepper

1 tsp of Better Than Bouillon Roasted Beef Base

Bring a large pot of water to boil, large enough to hold your cabbage head.  Create an ice bath.  Place the cabbage into the boiling water and cover.  Once you see the cabbage start to get a brighter green remove the outside leaves and place in the ice bath.  Once enough leaves are removed, place the cabbage in the ice bath to stop it from cooking all the way through.  This can be shredded and use in the next couple of days for other recipes.

Continue to have water boiling in a pot that will hold a steam basket.

Heat the oil in a medium sauté pan and add the peppers and onions.  Once the onions begin to turn translucent remove from the heat and add the remainder of the ingredients, except the cabbage leaves.

Spoon the stuffing into the leaves and fold the sides in and roll up and place into the steaming basket.  Repeat until all the stuffing and leaves are used.  Arrange in the basket so the parcels will not unroll.  Place steam basket over boiling water and cover.  Cook until the meat is done, depending on how large your rolls are around 15 minutes.

Serve immediately, you can also top with a fried egg, because a fried egg makes everything better!

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