2 lbs. ground venison
3 tbsp. butter
1 tbsp. chopped dill
12 cabbage leaves
5 tbsp. chopped onion
2 c. cooked rice
Salt and pepper to taste
1 (8 oz.) can tomato sauce

Brown venison and onion in butter; mix in rice, dill, salt, and pepper. Place cabbage leaves in boiling water for 1 minute; drain, dry on paper towels. Place equal amount of meat mixture in center of each leaf. Fold leaf over, secure with toothpicks. Place filled leaves in greased baking dish; pour tomato sauce over leaves. Bake at 325 degrees for about 45 minutes. Serves 6.