This is a unique, one-pot meal...and a great way to use up lots of garden veggies and highlight your wild game - moose meat is excellent! The bacon gives it a nice flavor boost as well. My mom made this quite a bit when I was growing up, and now it's something I make for my family and we all love it! ~Patti
Ingredients:
1 large cabbage
1 onion, quartered
2-4 tomatoes, quartered
2 zucchini, large slices
2 yellow crook-neck squash, large slices
4-5 potatoes, large cubes
3-4 carrots, peeled and sliced large
2 pounds moose (or other lean meat) diced very small
1 pound bacon, cooked and crumbled (reserve the drippings)
1/2 cup dried parsley
2 cloves garlic, minced
1/2 white onion, diced small
2-3 tablespoons olive oil
1/2 cup water
Remove large outer leaves from cabbage. Cut 1/3 off the top and hollow it out, similar to how you would carve a pumpkin. You can discard the insides, or save and shred for a little salad later on. Save the top for a 'lid'.
Cook bacon and set aside. Reserve a little of the bacon fat.
Meanwhile, mince the garlic, dice the onion and cut all the rest of the veggies into large pieces.
In a large skillet, add a few teaspoons of the bacon drippings. Add the minced garlic and diced onion. Sauté for a few minutes until translucent. Stir in the diced meat and cook on medium high until done, about 5-6 minutes.
Stir in the crumbled bacon and parsley.
In a large, deep pot, add a half cup water and 2-3 tablespoons olive oil. Place hollowed out cabbage in the center of the pot and fill the with meat mixture. Arrange chopped veggies all around the cabbage - so they are in the water. Add salt and pepper. Don't forget to place the cabbage lid on the cabbage.
Bring to boil on stove top, then reduce heat to low. Cover pot and steam for 25-30 minutes, or until veggies and cabbage pierce easily with a fork. Do not overcook or the veggies will get mushy!
Arrange everything on a platter and slice the cabbage into wedges - serve with a big helping of the veggies and a slice of crusty bread!
