Venison Cabbage Soup
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Category
Soups & Stews
Cuisine
American
Cook Time
45 minutes
- Sauté ground venison and onion in any non-stick CanCooker over a medium-to-medium low heat until evenly browned.
- Add the cabbage, kidney beans, water, tomato sauce, beef bouillon cubes, cumin, salt and pepper.
- Stir to dissolve bouillon cubes.
- Place on the lid and steam for 30 to 40 minutes.
Ingredients
- 1 lb Venison
- ½ cup Large Onion
- 5 cups Cabbage
- 2 cans Red Kidney Beans (16 oz.)
- 2 cups Water
- 1 can Tomato Sauce (24 oz.)
- 4 Beef Bouillon Cubes
- 1 ½ tsp Ground Cumin
- 1 tsp Salt
- 1 tsp Pepper
Things You Need
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Directions
- Sauté ground venison and onion in any non-stick CanCooker over a medium-to-medium low heat until evenly browned.
- Add the cabbage, kidney beans, water, tomato sauce, beef bouillon cubes, cumin, salt and pepper.
- Stir to dissolve bouillon cubes.
- Place on the lid and steam for 30 to 40 minutes.