Antelope Cabbage Casserole

Antelope Cabbage Casserole

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.

Antelope Cabbage Casserole

Saute leeks and onions until softened. Add ground antelope and sausage and cook until browned.

Antelope Cabbage Casserole

Boil chopped cabbage for 5 minutes. Drain immediately.

Antelope Cabbage Casserole

Layer casserole with cabbage, antelope, spaghetti sauce. Repeat until all ingredients are gone.

Antelope Cabbage Casserole

Antelope Cabbage Casserole

Yum

Antelope Cabbage Casserole

Cover casserole with tinfoil and bake at 375 for 45 minutes. Remove foil and continue to bake for 15 minutes.

Comments or Suggestions