Recipe Author: Anne Putnam
I've been using your ground bison in my easy/quick recipe for cabbage soup. The great thing about your ground bison is that there is no fat in it, so you don't need to brown it and drain the fat. I just add the raw bison directly to the soup, which makes an easy recipe even easier.
Serving Size: 8 oz
Prep Time: 10 Minutes
Cook Time: 50 Minutes
- 1 lb Ground Bison, Bison Ground Chuck, Bison Ground Blend, or Bison Ground Brisket
- 1 Small head Cabbage
- 1 Can (Approx 46 oz as desired for thickness) Tomato Juice
Chop up a small head of cabbage, cover with tomato juice. Simmer until cabbage is cooked (about 45 min). Add raw ground bison, stir and simmer for another 5 minutes.
You can add spices and/or top with sour cream if you want. If local tomatoes are in season, I sometimes add a few chopped tomatoes to simmer with the cabbage.