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The Outdoorsman's easy way to make cabbage rolls


Today, I'm sharing a recipe from my book, Kill to Grill.  It's a variation of a dish my grandma and mom used to make.  I modified it to take less time, but still taste just as wonderful!  


Cabbage rolls is another great way to put your homemade wild pork breakfast sausage to use. This is a dish that you can prepare easily in about 45 minutes and it goes great for the evening meal at camp. Making conventional cabbage rolls can be somewhat of an arduous task; wrapping the meat in cabbage, etc. but this is easy and the finished product is just as tasty.

Begin by mixing a couple cups of raw rice with two pounds homemade breakfast sausage; form into 13 balls about 1.5 inches in diameter. Using a heavy duty pot with lid (A cast iron Dutch Kettle works great), layer the bottom of the pot with sausage.

Now, add a layer chunked cabbage. Continue filling the pot with layers of sausage topped by cabbage until the pot is filled within a couple inches of the top.

Now, simply add a big can of Spicy V8 Juice, bring everything up to a boil and reduce to very low heat. Allow to cook for about 45 minutes, checking occasionally and stirring from the bottom to insure the ingredients do not stick.

This is great served with cornbread. Making cornbread at camp in a Dutch Oven is easy using coals above and below the pot.

The trick is use “just enough” coals and not burn the cornbread. A good rule of thumb, if you are using charcoal with a #10 Kettle is 13 briquettes on top of the kettle and seven or eight under the pot .

The outside temperature determines exact cooking times. When it’s cold during the winter, you might need to increase the amount of coals and the cooking time.

Once the Dutch Kettle is heated, the cornbread will cook in about fifteen minutes. Another, even easier method of making cornbread at camp is using an omelet maker (see picture). You simple heat the cornbread mix on one side of the omelet maker and then turn it over and cook the other side. It takes about 20 minutes. Make sure and use oil or non-stick spray on the inside of the omelet maker before adding the cornbread mix.

Outdoors writer, radio host and book author Luke Clayton has been addicted to everything outdoors related since his childhood when he grew up hunting and fishing in rural northeast Texas. Luke pens a weekly newspaper column that appears in over thirty newspapers.