Dill and Lemon Hungarian Stuffed Cabbage Rolls with Veal and Deer

Method

1. Add 1 tbsp lemon juice and 1 tbsp chopped dill to the cabbage rolls.
2. Bring a large pot of salted water to a boil. Submerge cabbage leaves and cook for 5 minutes to soften. Drain and set aside.
3. In a large skillet, heat oil over medium heat. Sauté onion until translucent, about 5 minutes.
4. Add ground veal and deer meat to the skillet. Cook until browned and no longer pink, breaking up the meat with a spoon. Season with salt and pepper.
5. Stir in diced tomatoes and dill. Cook for 10 minutes, allowing the flavors to meld.
6. Lay a cabbage leaf flat. Place a generous portion of the meat mixture in the center. Fold the sides over the filling and roll tightly. Repeat with remaining leaves and filling.
7. Transfer the rolled cabbage to a large pot or Dutch oven. Add 200ml water and bring to a simmer. Cover and cook for 30 minutes, ensuring the meat reaches 71°C (160°F).
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.