Originally I was going to make antelope cabbage rolls for our St. Patricks Day dinner this year, but when my time ran short for dinner preparation I decided to use the same ingredients to make a casserole. The recipe turned out to be packed with flavor and was a big hit with the family. I think they like this better than my cabbage rolls … HAHAHA.
Ingredients
- 1 pound ground antelope
- 1/4 pound Italian sausage
- 2 leeks, chopped
- 1 clove garlic, chopped
- 1 head of cabbage, chopped
- 2 cups spaghetti sauce
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon salt
- 1 tablespoon butter
Directions
Preheat oven to 375 degrees. Heat skillet over medium heat and melt butter. Sauté leeks and garlic for five minutes or until leeks are softened. Add ground antelope, Italian sausage, oregano, basil and salt cooking until meat is browned. Bring a large pot of water to a rolling boil and parboil the cabbage for 5 minutes or until softened. Remove cabbage from water and drain. Layer the bottom of a casserole dish with 1/2 of the cabbage. Add 1/2 of the antelope meat and add one cup of spaghetti sauce. Repeat until all ingredients are gone. Cover casserole with tinfoil and bake in the oven for 45 minutes. Remove foil and continue to cook for another 15 minutes.
Serve with sliced french bread or garlic bread.
