Cabbage Soup Recipe

Cabbage soup is a hearty and nutritious dish that is perfect for warming up on chilly days. This recipe incorporates the rich flavors of venison and a variety of vegetables, making it a wholesome meal packed with vitamins and minerals.

Ingredients:

1 head of cabbage, chopped: Choose a medium-sized head for a well-balanced flavor.

1 large can (28 oz) diced tomatoes: Opt for tomatoes packed in juice for added flavor.
1 bunch of carrots, peeled and sliced: Fresh carrots will add sweetness and color to the soup.

2 pints of home-canned green beans (or 2 cans, drained and rinsed): If using canned, choose low-sodium varieties when possible.
A large amount of celery, chopped: Approximately 4-5 stalks will add crunch and flavor.

1 large white onion, diced: A sweet onion works well for a milder taste.
1 pound venison burger (ground venison): This lean meat is flavorful and healthy; you can substitute with ground beef or turkey if desired.
2-3 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley): Fresh herbs elevate the soup’s flavor.

4 cloves garlic, minced (or to taste): Adjust based on your love for garlic; roasting it first can add sweetness.

4 cups vegetable broth: Use low-sodium broth to control the saltiness.
2 cups chicken bone broth: Homemade bone broth is ideal for depth of flavor, but store-bought works too.

Salt and pepper to taste: Essential for seasoning.

Instructions:

Step 1: Brown the Venison

In a large pot or Dutch oven, heat the pot over medium heat.

Add the ground venison and cook, breaking it up into smaller pieces, until browned through. This typically takes about 5-7 minutes.

Drain any excess fat to keep the soup from becoming greasy.

Step 2: Sauté Vegetables

To the pot with the browned venison, add the diced onion and minced garlic.
Sauté for about 3-5 minutes or until the onion becomes translucent and fragrant. This step builds a flavor base for the soup.

Step 3: Add Vegetables and Broths

Stir in the chopped cabbage, sliced carrots, chopped celery, and diced tomatoes (including their juice).
Pour in both the vegetable broth and chicken bone broth, stirring well to combine all the ingredients.

Step 4: Season and Simmer

Add the chopped parsley, along with a generous amount of salt and pepper, to taste.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 45 minutes to 1 hour. This allows the flavors to meld together and the vegetables to become tender.

Step 5: Add Green Beans

After the initial simmering time, gently stir in the home-canned green beans.
Cook for an additional 10-15 minutes to heat through, allowing the beans to absorb some of the soup’s flavors.

Step 6: Adjust Seasonings

Taste the soup and adjust the seasoning with additional salt and pepper if needed. This final adjustment is key to achieving the perfect flavor balance.

Step 7: Serve

Ladle the hot soup into bowls, making sure to include a good mix of the vegetables and meat in each serving.
Garnish with additional fresh parsley if desired, and serve hot with crusty bread or crackers on the side.

Enjoy Your Hearty Cabbage Soup!

This cabbage soup is not only delicious but also a great way to use up seasonal vegetables. It can be stored in the refrigerator for a few days and tastes even better the next day as the flavors continue to develop. Enjoy this nourishing meal that warms both the body and soul!

Feel free to ask if you’d like to explore variations or additional serving suggestions!