Buffalo Comfort Food

With Lucas and Jilian spending the holiday season with their other families, and with the Christmas and New Year holiday falling during the week, Dan and I decided to head to brother Mike’s condo in Florida for some R&R. In addition to resting and reading, we ate – a lot. We consumed one fresh fish dinner after the next. Baked grouper, deep fried whole snapper, and scampi style gulf shrimp, all so delicious, we couldn’t stop ourselves. With Florida having the number one “animal to acre” stocking rate, beef is found on all of the menus. A grass-fed option however was not available, so we decide to hold out for our buffalo.

Upon our return we learned that a handful of our buffalo had escaped from their winter pasture on the Buffalo Gap National Grasslands and onto the reservation. Dan would need help and called our new “buffalo ranch” neighbor’s foreman, Doug. Although a nice day for January with a 25 degree temperature and the promise for it to warm, Dan & Doug were layered up in insulated coveralls, jackets, scarves, gloves and hats pulled down to just above their eyes. They stiffly mounted their 4 wheelers and headed out into real rough country. Both had declined food, and said they wouldn’t be long.

The wind had picked up and I knew they must be cold out there. I tried to keep my thoughts from the danger that they could get into with the addition of a snowy landscape and busied myself with the preparation of lunch. Not having been to the grocery since our return, ingredients were limited. It would be our first buffalo meal in two weeks and I wanted it to be a good one. There was a package of ground buffalo in the fridge, a head of cabbage sat lonely in the vegetable crisper, and a few jars of canned tomatoes lined the almost bare cupboard shelf.  “Aha,” I said, “Cabbage Rolls”.

After 4 hours the sound of the 4 wheelers interrupted the ocean sounding wind gusts. I exhaled a sigh of relief and popped the cabbage rolls into the oven. The sweet and savory aroma had started to fill the kitchen by the time they found their way back to the house and had removed their winter layers. After a cup of fresh hot coffee to take the chill off, we sat around the kitchen island and enjoyed our first bites of buffalo comfort food. It was just right. Happy, healthy New Year everyone! Jill.

Cabbage Rolls in Tomato Sauce 

(Serves 4 to 8)

I remember my grandma Mosey making these like it was yesterday. She would always, brown the meat before stuffing the leaves, and have noted that option at the bottom. Additional ingredients, such as chopped olives and artichokes can be added too. Enjoy!

Cabbage Rolls

Ingredients:

• 8 cabbage leaves
• 4 quarts water
• 1 tablespoon olive oil
• 1 pound Wild Idea ground bison
• ½ cup green or yellow onion, chopped
• 1 tablespoon oregano
• 1 teaspoon paprika
• ½ teaspoon allspice (optional)
• 2 teaspoon salt
• 1 tablespoon black pepper
• 1 cup rice, pre-cooked

Tomato Sauce

Ingredients:

• 2 15 ounce cans crushed tomatoes
• 2 tablespoon brown sugar
• ¼ cup lemon juice
• 2 teaspoon salt
• 1 tablespoon black pepper
• 1 tablespoon chopped garlic

Preparation:

1. Mix all tomato sauce ingredients together over medium heat and let simmer for 10 minutes.
2. Remove core from cabbage center.
3. Bring water to a boil in stock pot, place cabbage in pot, turning cabbage occasionally. As able remove outside leaves from cabbage and place on a paper towel.  Remove any stiff white core from leaves, for ease in rolling.
4. Cover remaining cabbage and simmer for ten minutes. Remove cabbage, drain on paper towel and slice into strips when cool. Set aside.
5. In a large bowl, mix oil, ground buffalo, onion, spices, prepared rice, and 1 cup of the tomato sauce together.  Hands work best.
6. Place a spoonful of meat mixture in the center of each cabbage leaf and roll.
7. Place sliced cabbage in the bottom of a placing cabbage rolls on top, and cover with remaining tomato sauce.
8. Bake in a 375* preheated oven for 30 minutes, covered.

Serve with wild& brown rice and crusty bread.

*Note: Meat mixture can also be browned first and then stuffed in cabbage leaves: In sauté pan over medium high heat, heat oil. Crumble in ground bison, onion and seasonings and brown.  Remove from heat and stir in 1 cup of the tomato sauce and rice. Continue with step 6. Reduce cooking time to 20 minutes. Mixture can also be used with grape leaves, for the making of “Dolmades”.

Wine Pairing: Try a full bodied, non-oaky chardonnay.