Venison Cabbage Soup
  • 3 onions, diced
  • 5 cloves of garlic (or more, I've used an entire bulb), peeled and sliced
  • 2 carrots, peeled and diced
  • 1 head of cabbage cut in strips
  • 3 cups of chicken or beef broth
  • 1 pounds of meat (We use canned venison)
  • sea salt and pepper to taste
  • Oil to saute
  • Optional: Thickener of choice
  1. Clean and chop veggies.
  2. Add oil to pan and add onions and garlic.
  3. Cook until a golden brown
  4. Add carrots and cabbage and cook down until wilted
  5. Add the broth,and meat
  6. Salt and pepper to taste
  7. Add optional thickener as the directions call for
  8. Serve plain or over rice.
Recipe by Simply Healthy Home at