Unstuffed cabbage

1  lb.		lean ground venison
3  cups		coarsely shredded cabbage
1  cup		brown rice
1/2  cup		medium onion, chopped
1  cup		sliced mushrooms
1  cup		beef stock
1  teaspoon		garlic powder
1/2  teaspoon		pepper
1-1/2  teaspoons		Sea Salt
1  jar		Homemade canned salsa [recipe]

Tip: Click on the ingredient links to learn the nutritional information for all the Unstuffed cabbage ingredients. The serving size for any ingredient in Unstuffed cabbage may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat a large heavy skillet over medium-high heat. Add the ground beef, onion and mushrooms. Brown meat well, draining off any excess fat.

Add Broth and salsa bring to a boil and add the rice, garlic powder and pepper; stir. Stir in the shredded cabbage.

Reduce heat to simmer. Cover and cook for 40-45 minutes or until rice is done and liquid is absorbed. White rice may be substituted, and it has a shorter cook time.

Dish is done when rice is cooked and most of the liquid is absorbed. Serve with a dollop of sour cream on top (Optional and Not included in calories per serving).