I love this cabbage roll soup. We eat lots of venison in my home. My husband is a hunter. Wait, let me rephrase that. My husband is OBSESSED with hunting. This has been his most productive deer season, and that has left me wondering how on earth I am going to cook all this deer meat. In the past, I had about five recipes that were my go-to venison recipes. I rarely strayed from those, and made about one a week. But now I am trying to get a bit more creative. I have done Korean fried rice, chili, stroganoff, and shepherd’s pie. This cabbage roll soup is my hands-down favorite of the new meals we have tried.
The soup is a fantastic comfort food, and has just the right amount of spice and sweetness to perfectly enhance the rich venison flavor. We grind our venison with some lean ground beef. It stretches out the deer, adds some fat, and complements the flavor of the meat really nicely. This recipe works great with ground beef (you could even use pork sausage!). Most recipes for cabbage roll soup call for a pound and half of meat, but we freeze our meat in one pound bags, so this recipe uses just one pound. Feel free to add more if you like a meatier soup.
This recipe also freezes really well, and since it makes quite a big pot of soup, you might consider freezing some for a rainy day.
Okay, here is the recipe. Don’t eat it all in one sitting.