Bison Cabbage Roll Soup
Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 35-40 minutes | Serves: 6
This amazing bison cabbage roll soup is all the flavours of labour-intensive cabbage rolls, without all the fuss! It comes together in under an hour, making it a great weeknight meal. Pro Tip: unlike many other soups, this one does not benefit from a long simmer. The rice will over-cook and become gloopy. Resist your soup instincts and don’t let it simmer for longer than the recommended time!
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Directions
- Heat a Dutch oven over medium heat. Add the olive oil, onion and carrot, and cook for 5-6 minutes until the onions are translucent.
- Add the spices, garlic and season to taste with salt and pepper. Cook for another 2-3 minutes before removing from the pot.
- Return the pot to the heat, and add the bison. Cook for 10-12 minutes until lightly golden. Return the carrots and onions to the pan, and add the remaining ingredients. Stir.
- Cover the pot, reduce the heat to low, and simmer for 25-30 minutes.
- Remove from the heat, and garnish each bowl with fresh chopped parsley.
More great bison soups and stews!
Ingredients
2 – 226g (8oz) Lean Ground Noble Premium Bison or
1 – 454g Extra Lean Ground Noble Premium Bison
2 tbsp (30 mL) olive oil
1 large onion, finely diced
1 tsp (5 mL) paprika
1/2 tsp (2.5 mL) chili flakes
1/2 tsp (2.5 mL) cinnamon
3-4 cloves garlic, finely minced
Salt and pepper to taste
1 tbsp (15 mL) avocado oil
4 cups green cabbage, finely chopped
2 carrots, chopped
4 cups (1 litre) vegetable broth
2 cups (500 mL) tomato sauce
1/2 cup (125 mL) uncooked rice
1 bay leaf
Fresh parsley, chopped (for garnish)
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