• Preheat oven to 350℉. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Prepare the brown rice according to package directions to make 2 cups cooked rice. Heat a medium saucepan with 2 cups of water and 1/2 teaspoon salt. Bring to a boil and add the rice. Cover the saucepan, then reduce heat to a simmer and cook for approximately 20-25 minutes until the rice is tender and the water has evaporated.
• Using a Chef's knife and cutting board, dice the sweet onion and red bell pepper. Peel and grate 2 large carrots or enough to make 1 1/2 cups shredded. Mince the garlic.
• Heat a large pot of water to a low boil. Remove the core of the cabbage and place the entire head of the cabbage in the simmering water. Cover and allow to heat for 1-2 minutes. Then begin removing the outer leaves, one by one, using a pair of tongs to protect your fingers from getting scorched by the hot water. Place leaves on a sheet pan.

Make the Meat and Rice Mixture

• In a medium skillet, melt the butter over medium heat. Saute the prepared onion, red bell pepper, shredded carrots and minced garlic until tender.
• Place vegetables in a large bowl. Add in the lean ground beef (or ground venison), cooked rice, and large eggs. Mix well. Season with kosher salt and freshly ground black pepper.

Assemble the Cabbage Rolls

• Using a large 4 oz scoop (or about 1/2 cup), place meat mixture in the center of each cabbage leaf. Then using your fingers to guide, carefully roll the cabbage around the meat, tucking in ends as you go.
• Place rolls seam-side down in two 9" x 11" baking pans.

Prepare the Tomato Sauce

• In a medium bowl, hand crush the plum tomatoes.
• Add brown sugar, cider vinegar, Worcestershire sauce, and Cajun spice to the tomatoes, mixing well to combine.
• Pour the tomato sauce over the cabbage rolls.
• Cover with aluminum foil. Bake in preheated oven for 70-75 minutes until the cabbage rolls are tender and the tomato sauce is sizzling.
• Serve warm with mixed vegetables, or mashed potatoes. This recipe will make approximately 20-24 rolls and will serve 10-12 people.