Venison Cabbage rolls by B.G.

Venison Cabbage rolls

11/2 lbs. Ground venison
1 lb ground pork
1 cup cooked rice
1 egg
juice of one lemon
cabbage leaves
large can of tomato juice
one onion, chopped
2 stalks celery, chopped
2 tsp. parsley
2 tsp. sugar
salt
pepper


mix meats, egg, rice, add salt and pepper to taste. Peel outer leaves of cabbage and boil for a few minutes. Spoon a couple of tablespoons on the meat/rice mix onto a cabbage leaf roll and secure with toothpicks.Repeat until all the meat is used up. Place rolls in a crock pot and add the onion, celery, parsley, sugar, lemon juice, cover with tomato juice. Cook on low for 8 hrs.